Anyone else feeling the effects of Easter still? I know I am! All of that chocolate and merriment! Easter at my house is jam packed with so many people, so much food, and lots of laughs with the kiddy Easter egg hunt that Easter Monday has a hard act to follow. To counter the blues that set in when you realise that Easter is over, and you no longer have an excuse to eat your body weight in chocolate, I recommend straight up denial.
Denial in the form of chocolate spiked raisin bread!
It’s basically a giant hot cross bun that you can eat warm out of the oven, cold with a smattering of jam, or piping hot, straight from the toaster and smothered in butter.
Not only is this bread the perfect way to relive Easter at any time of the year, it’s also a great way to use up the Easter eggs that you may have hanging around the house. I don’t know about you, but after Sunday I seem to have about three tonnes of them in various bowls around the house!
How was your Easter? Do you have a tradition of Easter egg hunting like my family does?
Home made raisin toast / hot cross bun bread
- 2 teaspoons instant dried yeast
- 1 ½ cups warm water
- 3 1/4 cups plain flour
- 1/4 cup white sugar
- ½ tsp allspice
- 1 tsp cinnamon
- 150g milk chocolate easter eggs
- 1/3 cup sultanas
- 1 tbsp milk
Vanilla bean butter
- 160g butter
- 1 tsp vanilla bean paste
- 1 tbsp icing sugar
Pour your warm water and yeast into a cup and set to one side for the yeast to do it’s thing for ten minutes.
While the yeast is set aside, sift your sugar into a bowl. Mix in the white sugar, followed by the allspice and cinnamon.
Make a well in the centre and mix in your yeast. Pour in your water, about ¼ cup at a time until you’ve used it all and have a cohesive ball of dough.
If you’re using a stand mixer, mix on a medium speed for 3-4 minutes. If you’re hand-kneading, do it for about 10 minutes.
Lightly oil your bowl and set the dough back in it, cover the bowl in cling wrap and set to in a warm spot to rise for one hour. For those of you who don’t know, sausage dogs prosper in the heat just as much as rising bread does. Try to keep sausages and dough separate.
When your dough has more than doubled in size, lightly flour a surface and scoop your dough out onto it. Put half of your chocolate and sultanas into the middle of the dough and fold the dough in on itself a few times. Put the rest of the chocolate and sultanas in the dough and knead until the chocolate and sultanas are evenly distributed throughout.
Pop into your bread tin and set in a warm place to rise again for 15 minutes.
Preheat your oven to 180°C. Brush your bread with the milk, then pop your bread in the oven for 10 minutes.
Reduce the temperature to 170°C and continue baking for 25-30 minutes. Remove from the oven when the top of the loaf is nicely browned and it makes a hollow sound when you knock the top of it.
This bread is great served with regular butter, but I recommend whipping up some vanilla bean butter for an extra tasty slice. Allow your butter to come to room temperature and quickly mix in the sugar and vanilla. I use regular, salted butter as it adds a nice little edge to the otherwise sweet spread. Enjoy fresh from the oven, cooled, or toasted – whichever way you serve it, this bread is scrumptious!
Planning on making this recipe? Tag me on Instagram and use #bakingwithgab so I can see your wonderful creations!