Comments on: Hot Cross Loaf!

By: Jane's Patisserie

Jane's Patisserie — Tue, 22 Apr 2025 19:50:41 +0000

In reply to Honey. This sort of dough is sticky - if kneading by hand you do need to knead for longer but it won't need extra flour x

By: Ria Charles

Ria Charles — Sat, 19 Apr 2025 18:18:44 +0000

In reply to Alicia. That’s what id like to know. Did you try and make still?

By: Honey

Honey — Fri, 18 Apr 2025 10:50:31 +0000

In reply to Jane Taylor.

How did it turn out?
Your right, the mix is far too wet to be kneaded.
Added some flower and now its solid.

By: Rebecca

Rebecca — Mon, 14 Apr 2025 20:56:07 +0000

Can’t wait to make this! I am going to make this on a Wednesday but don’t want to eat it until the Sunday.. at what stage would it be best to freeze?

And if freezing after baking, do I put the honey on before?

By: Camille

Camille — Sun, 06 Apr 2025 19:26:40 +0000

I used this recipe to make a cardamom loaf – I simply replaced all the spices with cardamom, and still used orange zest and raisins as per the recipe. It turned out great, I am eating it now. I was also doubtful about the one proof but it did the trick. For what it’s worth I didn’t have whole milk so used semi-skimmed and it worked fine.

By: Porsha

Porsha — Wed, 10 Apr 2024 10:56:21 +0000

In reply to Freya Pople. Yes there is , Jane wrote this above If you want to make this hot cross a chocolate base like in my chocolate hot cross buns then you can replace 75g flour with 50g of cocoa powder.

By: Freya Pople

Freya Pople — Wed, 27 Mar 2024 14:36:33 +0000

Is there a chocolate version of this recipe like there is the hot cross buns? If not, how could I adapt it to do so? xx

By: Jane's Patisserie

Jane's Patisserie — Mon, 17 Apr 2023 12:49:30 +0000

In reply to Lou. Hiya! This likely means it was slightly over baked. Hope this helps! x

By: Jane's Patisserie

Jane's Patisserie — Mon, 17 Apr 2023 12:38:51 +0000

In reply to Jane Taylor. Hiya! This dough is naturally much sticker, so unfortunately adding the extract flour likely ruined it. Hope this helps! x

By: Jane's Patisserie

Jane's Patisserie — Wed, 12 Apr 2023 14:55:27 +0000

In reply to Natalie. Yes, should be fine! Enjoy! x

By: Jane's Patisserie

Jane's Patisserie — Wed, 12 Apr 2023 14:53:47 +0000

In reply to Mark. Hiya! For best results, I always recommend using full fat. Hope this helps! x

By: Lou

Lou — Mon, 10 Apr 2023 12:40:57 +0000

Made this for Easter coffee break!
It was a lovely flavour although mine was a bit dry – do you know why this would be? It was better toasted.

By: Jane Taylor

Jane Taylor — Sat, 08 Apr 2023 15:18:23 +0000

The dough mixture was far too wet so I had to add loads more flour. Now it’s like a solid stretchy lump. In proving atm but I think it may be thrown straight out! What have I done wrong.

By: H

Sat, 08 Apr 2023 08:18:38 +0000

Hello.
This is in the oven at the moment and looks and smells amazing. However I’ve just noticed that the recipe says 50+ minutes baking but the summary at the top says 20 mins cook time. Which is it?
(Your answer will be too late for me – going to get out and test!) but I’m sure would help other bakers.
Thank you so much for your recipes!
Ps 4 stars as haven’t eaten it yet but have high hopes!
Pps I proved on the side for an hour or so last night. Then in the fridge overnight, then another sit for an hour and put the crosses on…. looking forward to my easter breakfast!