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closeup of hot cross milk bread on table
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Apple Cinnamon Walnut Hot Cross Milk Bread

This hot cross loaf combines the comforting flavors of apple cinnamon and the soft, pillowy texture of hokkaido milk bread for a twist on the traditional hot cross bun. It's perfect not only for Easter but any weekend breakfast and also makes delicious french toast.
Course: Breakfast
Keyword: apple cinnamon, bread, hokkaido milk bread, hot cross bread, hot cross loaf, milk bread, walnut
Servings: 6 people

Ingredients

For the tangzhong:

  • 6 tbsp water
  • 2 tbsp bread flour

For the bread:

  • 1/4 cup milk
  • 1 1/2 tsp active dry yeast
  • 1/8 tsp sugar
  • 2 1/2 cups bread flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1 tsp salt
  • 1/4 cup sugar
  • 1/4 cup heavy whipping cream
  • 2 eggs
  • 2 tbsp softened unsalted butter
  • 1/2 cup apples, peeled and diced
  • 1/2 cup chopped walnuts

For the hot cross piping mixture:

  • 6 tbsp flour
  • 2 tbsp water
  • 2 tbsp apricot jam

Instructions

For the tangzhong:

  • 1) Whisk together the 6 tbsp of water and 2 tbsp of bread flour in a small saucepan until no lumps remain. Whisking constantly, heat the mixture over medium-low heat until it thickens into a gel-like consistency (should only take a few minutes). Once lines begin to appear in the mixture while stirring, remove it from the heat. Let cool to room temperature.

For the bread:

  • 1) To begin preparing the bread dough, heat the milk to slightly above room temperature - about 110-115 degrees and just lukewarm to the touch. Sprinkle the yeast and 1/8 tsp sugar over the top. Let sit for 5-10 minutes or until milk starts to foam. (This is called proofing your yeast. You can also use instant yeast. See notes above.)
  • 2) While the yeast is proofing, whisk togeher the bread flour, spices, salt and sugar in a large bowl. Set aside.
  • 3) Next, in the saucepan with the cooled tangzhong, whisk in the heavy cream and one egg. Once the yeast mixture has become foamy, add the yeast mixture to the wet ingredients and mix just until combined.
  • 4) Make a well in the center of the dry ingredients and add the wet mixture. Begin stirring with a spoon or spatula until it begins to form a shaggy dough. Then continue kneading with your hands for about 4-5 minutes. The dough should form a relatively smooth ball as you continue to knead. If the dough is too sticky, you can add up to an additional 1/4 cup of flour, a tablespoon at a time. I have not yet had to add additional flour, but you may need to depending on the type of flour you're using.
  • 5) Once the dough has formed a smooth ball, add 1 tbsp of softened butter to the dough. Knead the butter into the dough until well incorporated. Then add the second tablespoon of dough and do the same. The dough will be very messy and slippery while incorporating the butter, but as you continue to knead, it will blend in and create a soft dough. After incorporating the second tablespoon of butter, continue kneading for 5-6 minutes to develop gluten in the dough, making sure it's smooth and elastic.
  • 6) Put your dough in a large bowl and lightly cover until doubled in size (about 2 hours). If you're short on time, at this point you can place your dough in the refrigerator to proof overnight. While the dough is proofing, peel and dice your apples and combine them with the walnuts in a separate bowl. Then prepare your loaf pan by spraying with nostick cooking spray and lining with parchment paper for easy lifting once baked.
  • 7) Once the dough has doubled, pour it onto a lightly floured surfaced and punch down. Divide it into 3 equal parts. For each piece, begin to shape the dough by rolling into a long oval. At this point, sprinkle a small handful of the apple/walnut mixture down the center of the oval. Fold the oval into thirds widthwise, then roll flat again. You will then roll the dough up lengthwise and place in your loaf plan. Don't worry if some of the apple/walnut mixture falls out as you are doing this. Try to keep as much in tact as possible, but it's perfectly fine if a few pieces fall out. Continue this method for the remaining two pieces. Set the loaf pan aside to let the dough rise until doubled again, approximately another hour.
  • 8) Once you detect the second proof is nearly complete, preheat your oven to 350 degrees and begin preparing your hot cross piping mixture. In a small bowl, add the 2 tbsp of water and beging adding the 6 tbsp of flour until it forms a thick, smooth paste. (You'll notice in my photos that my hot cross paste is a bit lumpy. I added the water to the flour and didn't mix properly as it was my first time making the paste. To avoid the lumps, I would add the flour to the water to make sure you get the right consistency.) Test your dough's readiness by pressing it gently with a finger. When the mark from your fingers comes back slowly but still remains visible, your dough is ready.
  • 9) Add the piping mixture to a pastry bag fitted with a medium piping tip (I've seen Wilton #10 recommended, but I used one slightly larger as this is a loaf versus a bun. It's whatever suits your preference and desired look.) Pipe the mixture onto the loaf, one stripe in the middle of each piece widthwise and one down the middle of the loaf lengthwise.
  • 10) Bake for about 30-35 minutes or until golden brown on top. To test if your bread is fully baked, gently tap and listen for a hollow sound.
  • 11) Warm the apricot jam in the microwave (about 10-15 seconds) or on a stove top until melted. Brush gently on top of the warm loaf. (Alternatively or additionally, you can do an egg wash on the loaf prior to baking.) Enjoy!