Hot Cross Bunettone
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Medium
This recipe is my favorite way to combine two beloved traditions into one delicious treat. Hot Cross Bunettone blends the warm spices and dried fruit of Italian panettone with the comforting flavors of hot cross buns, and it comes together in just over an hour, making it perfect for a weekend baking project. The mixed dried fruit provides natural sweetness and fiber, while the warm spices like cinnamon and nutmeg add depth without requiring fancy ingredients. What I love most is how straightforward the method is, no special techniques needed, just good pantry staples you probably already have at home.
Ella x
Ingredients
- 350 gall purpose flour
- 200 mlwarm milk
- 7 gfresh yeast or instant yeast
- 80 gcaster sugar
- 3eggs(room temperature)
- 100 gbutter softened
- 200 gmixed dried fruit and candied peel(raisins, sultanas, citrus peel)
- 2 tspground cinnamon
- 1 tspground nutmeg
- ½ tspground cloves
- 1 tspsea salt
- 40 mlhoney(for glazing)
- 3 tbspwater(for glaze)
Detail level
Instructions
- 1
In a bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5 minutes until foamy and alive.
Tip: This activates the yeast and ensures a strong rise
- 2
Whisk together flour, cinnamon, nutmeg, cloves, and salt in a large bowl. Create a well in the center and pour in the yeast mixture, eggs, and softened butter.
Tip: Adding spices early distributes them evenly throughout
- 3
Mix until a shaggy dough forms, then knead for 8 minutes until smooth and elastic. The dough should be soft but not sticky.
Tip: Use a stand mixer if you have one to save time and energy
- 4
Fold in the mixed dried fruit and candied peel gently until distributed throughout. Shape into a dome and place in a greased bundt tin or cake tin.
Tip: A bundt tin creates the traditional panettone shape and helps heat distribution
- 5
Cover with a damp cloth and leave to rise for 45 minutes to an hour until puffy and risen above the tin.
Tip: A warm kitchen or turned off oven accelerates rising
- 6
Preheat your oven to 190 degrees Celsius. Bake the bunettone for 35 to 40 minutes until golden brown and a skewer comes out clean.
Tip: Tent with foil if browning too quickly
- 7
While baking, whisk together honey and water to make a glaze. Once baked, brush the warm glaze all over the top and sides.
Tip: The warm cake absorbs the glaze beautifully
- 8
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
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