Frozen in Time
+ a recipe for a Spelt and Apricot Hot Cross Loaf
There are moments when everything feels slightly out of place. Not enough to stop the day from unfolding, but just enough to dull the edges of things that once came easily. Baking has been one of them. The desire is still there, somewhere, but it’s harder to reach now, as if it has to pass through layers of worry before it gets to my hands.
Lately, I’ve been thinking a lot about distance. The kind that cannot be properly measured. The kind that lives in unanswered messages and phone calls, in checking the news too often, in trying to read between lines that were never written to reassure you. So I try to cook to distract myself.
Easter is approaching. A dinner with friends is already planned, and even though I don’t quite feel like it, I found myself wanting to bring something. Not something impressive, just something that carries a bit of warmth.
A hot cross loaf felt comforting. I have no memory attached to it, no childhood reference, no ritual. Just the shape, the idea of something spiced, soft, and meant to be shared. But the raisins however, those I know well. They have always found their way into the doughs and cookies I grew up with in Iran, into breads that lean slightly sweet, and into Nowruz cookies that my mom used to make every year.
This hot cross loaf feels more like a recipe I wanted to create. An enriched dough carrying warmth with a little citrus, raisins, and dried apricots my mother sent from Iran folded in.
I hope you enjoy this recipe.
The Recipe
Spelt and Apricot Hot Cross Loaf*
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Ingredients
For the Loaf
160 grams bread flour
65 grams whole wheat spelt flour (T150)
4 grams instant yeast
1 medium egg
4 grams salt
25 grams panela sugar
40 grams raisins or currants
40 grams dried apricots, finely chopped
Apple Juice, enough to fully cover the dried fruits
Zest of a large unwaxed lemon
1 vanilla bean
100 grams whole milk
60 grams butter, room temperature
40 grams extra virgin olive oil
1 egg yolk + a splash of cream or milk, for the egg wash
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For the Cross
15 grams bread flour
15 grams whole wheat spelt flour (T150)
~ 30 grams of water
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This recipe will give you one Hot Cross Loaf
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*This recipe is based on my Brioche recipe that I have shared on my Substack before
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Method
Put the raisins or currants and apricots in a small bowl and cover them with hot apple juice. Let them sit at room temperature for 30 minutes, or until the raisins become plump.
In the bowl of a stand mixer, combine the bread flour, whole wheat spelt flour, instant yeast, panela sugar, and salt.
Add the egg, milk, vanilla bean, and lemon zest mixing just until the dough comes together. Cover the bowl with a damp cloth and let it rest for around 15 minutes, allowing the flours to fully absorb the liquid.
Knead the dough for about five minutes, or until it reaches medium strength. The dough should stretch slightly but remain somewhat fragile.
Incorporate the butter one teaspoon at a time. Once all the butter is incorporated, slowly pour the olive oil into a corner of the dough. The dough may appear to separate initially, but this is normal. Continue kneading until the gluten is fully developed and the dough can be stretched thin without tearing. Drain the raisins or currants and apricots and add them to the dough. Keep the remaining apple juice.
Cover the dough and set it aside for one hour. After resting, transfer the dough to the refrigerator and leave it overnight.
The next day, when ready to bake, divide the dough into eight equal pieces (~ 80 grams each). Roll each piece into a ball using the palms of your hands on a work surface, and place them in a loaf pan. Cover and let the dough proof for about two hours, or until it becomes very puffy. If your kitchen is cold, this may take slightly longer.
Prepare the cross topping by mixing the whole wheat spelt flour (T150), bread flour and water. Stir until you achieve a thick yet pipeable paste. If the paste is too thick, add a little bit more water.
Preheat the oven to 175°C (fan-forced). Brush the dough with egg wash, pipe the crosses, and bake for approximately 25-35 minutes, or until golden brown.
As the loaf is baking, reduce the apple juice on a medium fire until it becomes a tiny bit thicker. Brush the loaf with it while it’s hot.
Noosh-e-Jaan, may it nourish your soul. x
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