Mary Berry’s Hot Cross Buns
These hot cross buns by Mary Berry are a classic bake to try this Easter. They are easy to make and come out of the oven soft and golden, finished with a simple glaze.
From the book
Mary Berry’s Baking Bible (2023 Edition)
250 classic recipes including 20 brand-new bakes
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Introduction
This used to be baked as one large bun, but now it is usual to have individual buns. For a more definite cross on the top of the buns, make up 55g (2oz) of shortcrust pastry (using 55g/2oz plain flour and 30g/1oz butter and a little water), cut it into thin strips and lay it over the top of the buns before baking
Ingredients
| 450g (1lb) | strong white flour, plus extra for dusting |
| 1 level tsp | salt |
| 1 level tsp | ground mixed spice |
| 1 level tsp | ground cinnamon |
| ½ level tsp | freshly grated nutmeg |
| 7g | sachet fast-action yeast |
| 55g (2oz) | caster sugar |
| 55g (2oz) | butter, melted and cooled |
| 150ml (¼ pint) | tepid milk |
| 5 tbsp | tepid water |
| 1 large | egg, beaten |
| 75g (3oz) | currants |
| 55g (2oz) | candied peel, chopped |
| To finish | |
|---|---|
| 55g (2oz) | plain flour |
| 2 tbsp | granulated sugar |
Method
Lightly grease two baking trays.
Measure the flour, salt, spices, yeast and caster sugar into a large bowl and stir to mix.
Make a well in the centre and pour in the melted and cooled butter, the milk, water and egg. Add the currants and chopped peel and mix to a soft dough.
Turn out on to a lightly floured work surface and knead for about 10 minutes until smooth and elastic. Transfer to an oiled bowl, cover with oiled clingfilm and leave to rise until the dough has doubled in size, about 1½ hours in a warm room. (Because this is an enriched dough, it will take longer to rise than a plain dough.) Turn the risen dough out on to a lightly floured work surface again and knead for 2–3 minutes. Divide the dough into 12 equal pieces and shape each one into a round bun. Place on to the prepared baking trays and cover with oiled clingfilm. Leave to rise again in a warm place until doubled in size, about 30 minutes.
Preheat the oven to 220°C/Fan 200°C/Gas 7.
Mix the plain flour with 4 tablespoons of water to make a paste and pipe or drizzle over the buns to make the crosses. Bake in the preheated oven for about 15 minutes, until brown and hollow-sounding when the base is tapped.
While the buns are baking, dissolve the granulated sugar in 2 tablespoons of water over a gentle heat. As soon as the buns come out of the oven, brush them with the syrup to give a sticky glaze.
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