Mary Berry Hot Cross Buns
Embrace the Easter tradition with this foolproof recipe for Mary Berry Hot Cross Buns. Perfectly spiced, packed with fruit, and topped with a signature cross,
Equipment
- 1 Large mixing bowl
- 1 Saucepan (for melting butter) and a separate pan for warming milk
- 1-2 baking trays
- 1 Baking paper
- 1 Cling film or a large clean polythene bag
- 1 Piping bag fitted with a 3mm nozzle (or a small, sealable food bag)
- 1 Wire cooling rack
Ingredients
- 500 g (1lb 2oz) strong white flour plus extra for dusting
- 75 g (2¾oz) caster sugar
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 1 lemon finely grated zest only
- 10 g (¼oz) salt
- 10 g (¼oz) fast-action dried yeast
- 40 g (1½oz) butter
- 300 ml (10fl oz) milk
- 1 free-range egg beaten
- 200 (7oz) sultanas
- 50 (1¾oz) finely chopped mixed candied peel
- oil for greasing
For the topping
- 75 g (2¾oz) plain flour
- 2 tbsp golden syrup for glazing
Notes
Recipe Notes:
- The additional time consists of approximately 1½ hours for the first rise, 1 hour for the second rise, and 40–60 minutes for the final prove. This is largely hands-off time.*