Want to impress your friends and family at an event? Try making your hot cross buns at home! This recipe is easy to turn out beautifully soft and tasty buns every time. Even if you’re new to baking, don’t worry—this recipe is made to be foolproof.
You’ll need a piping bag with a 3mm nozzle for the crosses. If you don’t have one, don’t worry, you can use a plastic food bag and cut off the end.
Contents
- Ingredients Required For Mary Berry’s Hot Cross Buns Recipe
- How To Make Mary Berry’s Hot Cross Buns Recipe
- Helpful tips to make Mary Berry’s Hot Cross Buns Recipe
Conclusion
Making hot cross buns at home is easier than you think, especially with Mary Berry’s trusted recipe. These buns are soft, flavorful, and perfect for Easter or any time you want a sweet, spiced treat. With simple ingredients and easy steps, you’ll enjoy baking and sharing them with loved ones.
Mary Berry’s Hot Cross Buns Recipe
Ingredients Required For Mary Berry’s Hot Cross Buns Recipe
How To Make Easy Mary Berry’s Hot Cross Buns Recipe
Prepare the Dry Ingredients
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Prepare the Dry Ingredients
In a big mixing bowl, mix the flour, caster sugar, mixed spice, cinnamon, and lemon zest quickly. Now you add the salt in the bowl on one side and the yeast to the other side of the bowl, which means don’t let them touch yet.
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Warm the Wet Ingredients
Melt the butter in a saucepan. In another pan, gently warm the milk until it’s just tepid (not too hot). Add the melted butter and half of the warm milk to your bowl of dry ingredients. Pour in the beaten egg.
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Make the Dough
Use your hands to mix everything, scraping the sides of the bowl to form a rough dough. Slowly add the rest of the milk as needed to make a soft, stretchy dough. You may not need all of it.
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Knead the Dough
Sprinkle a bit of flour on your kitchen counter and knead the dough. Add the sultanas and chopped peel as you knead. Keep kneading for about 10 minutes until the dough feels smooth and springy. (You can also use a dough hook in a mixer.)
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First Rise
Lightly oil a clean bowl and place your dough inside. Cover it with cling film and leave it in a warm spot for about 1½ hours or until it doubles in size.
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Second Knead
Once the dough has risen, place it back on the floured counter. Press it down to remove the air (this is called “knocking back”) and knead it again for about 5 minutes.
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Second Rise
Put the dough back in the bowl, cover it again, and let it rise for another hour until it has doubled in size again. This second rise is important because it helps the buns become soft and fluffy.
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Shape the Buns
After the dough has risen, turn it out onto a floured surface. Divide it into 12 equal parts. Shape each one into a round ball. Place them on a baking tray lined with parchment paper. Leave a little space between each one and gently flatten the tops.
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Final Proofing
Put the tray inside a clean plastic bag (or cover it gently with a clean cloth). Let the buns rise again for 40–60 minutes until they are nice and puffy.
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Preheat Your Oven
Heat your oven to 220°C (200°C for fan ovens) or Gas Mark 7.
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Making the Crosses
Mix the plain flour with enough water (around 100ml) to form a smooth paste. Spoon this into a piping bag. When the buns have finished rising, pipe a cross on top of each bun
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Baking the Buns
Bake the buns in the preheated oven for 15 to 20 minutes until they are golden brown. If needed, rotate the tray halfway through so they bake evenly.
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Glazing the Buns
While the buns are still warm, melt the golden syrup gently in a pan. Brush a thin layer over each bun to give it a lovely glossy finish. Then transfer them to a wire rack to cool.
