Mary Berry's Hot Cross Buns
The perfect recipe to get you ready for an EGGcelent Easter🐣
500g/1lb 2oz strong white flour, plus extra for dusting
75g/2¾oz caster sugar
2 tsp mixed spice powder
1 tsp ground cinnamon
1 lemon, finely grated zest only
10g/¼oz fast-action dried yeast
300ml/10fl oz milk
1 free-range egg, beaten
50g/1¾oz finely chopped mixed candied peel
OR replace the sultanas and mixed candied peel for 250g of fruit cake mix (just pop a note at the checkout that you don't want any cherries included)
oil, for greasing
For the topping
75g/2¾oz plain flour
2 tbsp golden syrup, for glazing
1. Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl.
2. Melt the butter in a pan and warm the milk in a separate pan. Allow the milk too cool to room temperature. Add the butter and half the milk to the dry ingredients. Add the egg and use your hands to bring the mixture together. Gradually add the remaining milk, to form a soft pliable dough (you may not need all of the milk).
3. Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel or fruit cake mix into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. The kneading can also be done in a food mixer with a dough hook.
4. Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size. If you don't have cling film, you can use a large container with lid, aluminium foil, a towel (some wet the towel to prevent the dough drying out), a plate that fits snug to the bowl or even use a shower cap!
5. Turn the dough out on to a floured surface and divide into 12 balls. Line 1-2 baking trays with paper and place the balls on the tray, placing them fairly close together and flattening them slightly.
6. Cover the buns with a tea towel, leave for 40-60 minutes until the buns have doubled in size.
7. Preheat the oven to 220C/200C Fan/Gas 7.
8. For the topping, add the flour to a bowl with 100ml/3½fl oz water. Mix together to make a paste and spoon into the icing bag.
9. When the buns have risen enough remove the towel and pipe a cross on each bun. Bake for 15-20 minutes until pale golden-brown, turning the baking trays round halfway through if necessary.
10. Melt the golden syrup in a pan and while the buns are still warm, brush the buns with a little syrup to give a nice shine, before setting aside too cool on a wire rack.
Why not try it out? Make sure to tag us @cero.theonlinefarmersmarket and use hashtag #teamcerobakes 💚