Hot Cross Loaf

We use our Apricot Jam as a glaze regularly, perfectly exemplified in our hot cross loaf recipe, Our hot cross loaf is a slight twist on the classic bun

Prep time: 15 minutes
Cooking time: 50 + mins
Serves: 4

Recipe is great with...

Photo of related product - Apricot Jam - nothing but fruit

Nothing but Fruit

Apricot Jam - nothing but fruit


See product


  • 175ml whole milk
  • 375g strong white bread flour
  • 70g caster sugar
  • 6g dried active yeast
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • Zest of 1 orange
  • 40g unsalted butter, cold
  • 150g raisins
  • 2 medium eggs
  • 1 Jar Folláin Apricot Jam


  1. Warm the milk until just steaming—not boiling!
  2. In a large bowl, combine flour, sugar, yeast, salt, cinnamon, ginger, nutmeg, and orange zest. Cut in the cold butter until the mix looks like breadcrumbs
  3. Pour in the warm milk, add eggs and raisins
  4. Stir to combine, then knead until smooth and elastic—about 5-10 minutes
  5. Place the dough in a lightly oiled 2lb loaf tin, cover and let rise until doubled, it should take about an hour
  6. Preheat your oven to 180ºC/160ºC fan
  7. Pipe your crosses onto the loaf, then bake for 50+ minutes. You’re looking for that hollow sound when tapped to know it’s ready
  8. Glaze with Folláin Apricot Jam for that irresistible shine, then cool completely

  9. To serve!
    Slice, toast lightly, and smother with our Traditional Recipe Raspberry Jam