Monday, 10 April 2017

Mary Berry's Hot Cross Buns


Good Friday with great Hot Cross Buns

It's that time of year again! The Easter bunny is getting ready to deliver all those delicious Easter eggs, and we've had our Easter bonnet parade at school (the hot glue gun has never seen so much action!). Now we are busy creating the Easter egg hunt strategy, and marzipan will be in full action in our beautiful Dark Chocolate Marzipan Easter Eggs - have we forgotten anything?

Good Friday!

More excuses for yummy baked goods!

I used to love hot cross buns until four years ago. I was about 9 weeks pregnant with my youngest and I could only eat hot cross buns. Now the smell reminds me of those nauseous weeks - so I'm not as fond as I used to be. But I'm not a quitter. So every year I try to get that love back and I know that a gorgeous batch of these homemade buns will do the job.

This year I'm relying on the queen of cakes - Mary Berry for her fool-proof Hot Cross Buns recipe. I know Mary Berry won't let me down!

Mary Berry's Hot Cross Buns



2 hours 50 mins 20 mins

Makes 12

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 salt
10g/¼oz fast-action dried yeast
40g/1½oz butter
300ml/10fl oz milk
1 free-range egg, beaten
200g/7oz sultanas
50g/1¾oz finely chopped mixed peel
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. Add the butter and half the tepid milk to the dry ingredients. Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go. 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 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.

    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. Slip each baking tray into a large clean polythene bag, making sure the bag doesn’t touch the buns. 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 remove the polythene bags 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 to cool on a wire rack.

Recipe by Mary Berry

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