This delicious hot cross bun loaf is topped with a white coconut icing – the perfect Easter treat.
Growing up in New Zealand buying a Sally Lunn from the bakery was such a treat for our family. I decided to add my own spin on it and create a hot cross bun style loaf then top it with a delicious white icing and desiccated coconut. This soft and light loaf is perfect spread with butter and served with a pot of tea.
The ingredients for this recipe are super simple. I used a mixture of raisins, currants and chopped dried apricots in the dough. I also used mixed spice and cinnamon but these spices can be swapped for all spice or nutmeg.
The Sally Lunn is also know as a Boston bun – sometimes it is made with leftover mashed potato, I just used a traditional hot cross bun dough for mine. I am so happy with the way this recipe turned out, I love it when a recipe vision comes to life.
HOW TO MAKE MY hot cross bun sally lunn:
Warm the milk in a small jug in the microwave – mine took about 40 seconds. Stir in the yeast and one teaspoon of brown sugar. Set aside for 10 minutes or until bubbles appear. While the yeast is working it’s magic place 2.5 cups of the flour, brown sugar, cinnamon and mixed spice into the bowl of a mixer and stir together. Then pour in the yeast mixture, melted butter and egg.
Using the dough hook start the mixer on low to mix everything together and scrape down the sides of the bowl if needed. Then turn on to a medium speed and slowly pour in the remaining 1/2 cup of flour. Mix for 5 minutes until a smooth dough forms and it is easily coming away from the sides of the bowl. Add the dried fruit and mix on low until it is all incorporated.
Cover the bowl with a tea towel and set aside in a warm place for 1 hour. Shape dough into a loaf shape and place on a lined oven tray. Let it rise while the oven to heats up to 180ºC. (about 20 minutes)
Bake for 35 minutes or until golden and cooked through. Remove from the oven and let it cool on a wire rack. To make the icing: Use the whisk attachment to beat together the butter, icing sugar and milk until smooth and thick. Spread over the loaf then carefully sprinkle over the coconut.
I like to serve my Sally Lunn in thick slices with butter. This loaf is best eaten fresh on the day it is made but it will keep in an airtight container for up to 3 days.
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Yield: 12 slices
Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 69mgCarbohydrates: 65gFiber: 3gSugar: 35gProtein: 6g