Mary Berry's Hot Cross Buns Recipe Delivers Soft and Utterly Delicious Results
Hot cross buns are a traditional Easter food, and this year, we were determined to try making them from scratch using Mary Berry's renowned recipe. Our lifestyle reporter, Katherine McPhillips, embarked on this baking journey, despite having never tasted a hot cross bun before, to discover if the homemade version truly surpasses store-bought options.
A Novice Baker's Success with Mary Berry's Method
Katherine McPhillips shared her experience, noting that as a lifelong UK resident, she had surprisingly missed out on this springtime tradition. "I am not entirely sure how this tradition passed me by, as my mum is a brilliant baker, but this Easter I was determined to finally try one to see if I was missing out on anything," she explained. Encouraged by friends who advised against supermarket purchases, she turned to Mary Berry's recipe, finding it remarkably simple to follow.
The process involves basic steps, with the only challenging aspect being the lengthy dough rising time, which requires planning ahead, ideally in the morning. Katherine emphasized, "I am happy to report that taking the time to make your hot cross buns is absolutely worth the effort, as I loved them warm, sweet, and with juicy bursts of fruit from the raisins." She found the preparation straightforward and enjoyable, even as a novice baker, and strongly recommends trying it to impress family during Easter celebrations.
Ingredients and Preparation Tips for Perfect Buns
For the buns, you will need:
- 500g of strong white bread flour
- 75g of caster sugar
- Two teaspoons of mixed spice
- One teaspoon of cinnamon
- One lemon or orange zest
- 10g of fast-action dried yeast
- 40g of butter
- 300ml of milk
- 200g sultanas or raisins
- One egg (beaten)
For the topping:
- 75g of plain flour
- 100ml of water
- Two tablespoons of golden syrup or jam
Katherine noted that most ingredients were already in her kitchen, with strong white flour and yeast easily sourced from the baking aisle of Marks and Spencer. She also mentioned that an icing bag with a nozzle is ideal for drawing the crosses, but a plastic sandwich bag with the end cut off works fine as a substitute.
Step-by-Step Method for Baking Hot Cross Buns
Method:
- Start by combining dry ingredients (flour, sugar, spices, salt, yeast, and zest) in a large bowl.
- Warm the milk and butter separately for five minutes. Create a well in the mixing bowl, then add the melted butter, heated milk, and beaten egg. Incorporate raisins and grated zest, mixing until a dough forms.
- Transfer the dough to a clean surface and knead by hand for 10 minutes until soft and springy. Use gloves or a mat for ease, and sprinkle flour to prevent sticking.
- Place the dough in an oiled or buttered bowl, cover with a damp tea towel, and leave in a warm spot to prove for about 1.5 to 2 hours, until doubled in size.
- Divide the dough into 12 equal pieces, roll into balls, and arrange on a baking paper-lined tray. Cover loosely with a tea towel and allow to rise for 45 to 60 minutes until doubled again.
- For the topping, mix flour with water gradually to form a paste, then pipe crosses onto each bun using a piping bag or substitute.
- Bake at 200°C (180°C fan) for 20 to 25 minutes. Prepare jam or syrup in advance to glaze the buns immediately after baking while still warm.
- Coat with jam or syrup for a subtle shine, let rest, and serve. Your homemade hot cross buns are ready to enjoy, offering a soft and utterly delicious Easter treat.
This recipe, while involving waiting periods for dough rising, proves accessible for bakers of all levels, delivering results that are far superior to commercial versions. Katherine's experience underscores the joy of homemade baking, making Mary Berry's hot cross buns a must-try this Easter season.
