Orange and Chocolate Hot Cross Bun Loaf (Tangzhong method)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, pillowy hot cross bun loaf made with the tangzhong water roux method for exceptional moisture. Orange zest and chocolate chips complement the warm spice and candied peel. Perfect for Easter breakfast or holiday brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 25 g | scant 1oz strong white bread flour
- 125 ml | 4fl oz water
- 350 g | 12oz strong white bread flour
- 125 ml | 4fl oz whole milk
- 120 g | 4oz tangzhong (all of the starter you made)
- 60 g | 2oz dark brown sugar
- 60 g | 2oz unsalted butter (very soft or melted)
- 2 tbsp skimmed milk powder (optional)
- 1 large egg
- 2 tsp mixed spice
- 1 tsp instant dried yeast (suitable for bread makers)
- 1 tsp salt
- zest of 1 orange
- 100 g | 3.5oz mixed citrus peel
- 100 g | 3.5oz dark chocolate chips (or raisins)
- 1 egg (lightly beaten with 1tbsp water to glaze)
- 2-3 tbsp apricot jam to glaze
- 2 tbsp plain flour
- 2 tbsp milk (more if needed)
At a glance
PER SERVING · TIME 200M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2h 30m
- Cook
- 50m
- Sodium
- 266mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 147mg
- Calcium
- 54mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 150M
- SODIUM
- 266MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.