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!
Mary Berry's Hot Cross Bun recipe
279 cals each
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
2 tbsp caster sugar
2 tbsp water
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