Score brownie points with this delicious Mary Berry hot cross bun recipe

Nevermind shop-bought hot-cross buns that go stale the moment you open the wrapping - two for one might seem like a good idea, but it's quality not quantity right? Treat yourself to a delicious bank-holiday brunch this coming Easter weekend and include these authentic home-made hot cross buns from Mary Berry. The recipe screams "fill your home with the gorgeous aroma of freshly baked buns" loud and clear. Enjoy!


1

Mary Berry's Hot Cross Bun recipe

Makes 12

279 cals each

Ingredients
500 g (1 lb) strong white flour
60 g (2 oz) caster sugar
1 x 7 g sachet fast-action dried yeast
1 tsp salt
1 tsp ground mixed spice
1 tsp ground cinnamon
1⁄2 tsp grated nutmeg
about 150 ml (1⁄4 pint) milk
about 75 ml (21⁄2 fl oz) very hot water
60 g (2 oz) butter, melted and cooled slightly
1 egg, beaten
90 g (3 oz) currants
60 g (2 oz) chopped mixed peel
sunflower oil for greasing
60 g (2 oz) shortcrust pastry

Glaze
2 tbsp caster sugar
2 tbsp water

Method

1 Sift the flour into a large bowl, stir in the sugar, yeast, salt, mixed spice, cinnamon, and nutmeg, and make a well in the middle. Mix the milk and water together and add to bowl with the butter, egg, currants, and mixed peel. Mix to a soft dough.

2 Knead the dough on a lightly floured surface until smooth and elastic, then shape into a round.

3 Put into an oiled large bowl, cover with oiled cling film, and leave to rise in a warm place for 1–11⁄2 hours or until doubled in size.

4 Knock back the dough with your fists, then turn on to a lightly floured surface and knead for 2–3 minutes until smooth and elastic. Divide the dough into 12 pieces and shape into round rolls.

5 Roll out the shortcrust pastry to 5 mm (1⁄4 in) thickness, cut it into 24 narrow strips, and press 2 strips in the form of a cross on each bun. Secure with a little water.

6 Lightly oil 2 baking trays, arrange the buns on the trays, and cover with oiled cling film. Leave to rise in a warm place for 30 minutes or until doubled in size.

7 Bake the buns in a preheated oven at 220°C (200°C fan, Gas 7) for 15 minutes or until golden brown. Transfer the buns to a wire rack, brush with the glaze, and serve warm or cold.

Recipe taken from Mary Berry's Complete Cookbook, published by DK

 

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Emily Peck, Editor

View all posts by Emily Peck, Editor