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These fluffy and spicy yeast rolls shouldn’t be missing at Easter! The Mary berry´s hot cross buns recipe is easy and you don’t even need a large baking pan. Because you can also put the rolls directly on the baking sheet. It’s best to try it out right away.
These Easter treats are flavored sweet buns usually made from fruits and marked with a cross on top. It is traditionally eaten on Good Friday in the UK, which is where it originated. But the Australians and New Zealanders also love this Good Friday pastry.
Hot cross buns are made from seasoned yeast dough. If you don’t like raisins or candied fruits, you can also use baking chocolate drops. There you can go freely according to your taste.
Mary Berry´s Hot cross buns
500 g spelt flour (630) or wheat flour (550)
60 g of sugar
1 pinch of nutmeg
1/2 teaspoon ginger, ground
1 teaspoon ground cinnamon
Zest 1 organic lemon
10 g of salt
10 g dry yeast
40 g butter
200 ml of oat milk
1 egg
100 g sultanas
50 g finely chopped mixed candied fruits (orange peel and lemon peel)
Oil for greasing
For the topping
75 g flour
syrup
60 g of sugar
Put the flour, sugar, spices and lemon zest in a large bowl and mix. Then add salt and dry yeast.
Melt the butter in a small pot and warm the milk to lukewarm. Now add the butter, the lukewarm milk and the egg to the dry ingredients and knead into a smooth dough with the dough hook.
Place the dough on a lightly floured work surface and work the sultanas and candied fruits into the dough.
Oil a bowl a little and put the dough in a bowl, cover with cling film and let rest in a warm place for about 1½ hours or until the size has doubled.
Place the dough on a floured work surface and divide into 12 balls of equal size. Place the balls on a baking tray lined with baking paper or in a greased baking dish.
Cover the dough balls well so that they do not dry out and let rise for 40-60 minutes.
Preheat the oven to 220C.
For the syrup, boil the sugar with 100 ml of water and let it simmer a little.
For the cross, put the flour in a bowl with 90 ml of water. Mix well and then put the paste in a piping bag.
When the buns have risen, use the paste to draw a cross on each bun. Then bake for 15-20 minutes until they are light golden brown.
Now spread the warm syrup on the hot rolls so that they get a nice shine. Then let cool down completely.
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Mary Berry´s Hot cross buns
Ingredients
- 500 g spelt flour 630 or wheat flour (550)
- 60 g of sugar
- 1 pinch of nutmeg
- 1/2 teaspoon ginger ground
- 1 teaspoon ground cinnamon
- Zest 1 organic lemon
- 10 g of salt
- 10 g dry yeast
- 40 g butter
- 200 ml of oat milk
- 1 egg
- 100 g sultanas
- 50 g finely chopped mixed candied fruits orange peel and lemon peel
- Oil for greasing
For the topping
- 75 g flour
syrup
- 60 g of sugar
Instructions
- Put the flour, sugar, spices and lemon zest in a large bowl and mix. Then add salt and dry yeast.
- Melt the butter in a small pot and warm the milk to lukewarm. Now add the butter, the lukewarm milk and the egg to the dry ingredients and knead into a smooth dough with the dough hook.
- Place the dough on a lightly floured work surface and work the sultanas and candied fruits into the dough.
- Oil a bowl a little and put the dough in a bowl, cover with cling film and let rest in a warm place for about 1½ hours or until the size has doubled.
- Place the dough on a floured work surface and divide into 12 balls of equal size. Place the balls on a baking tray lined with baking paper or in a greased baking dish.
- Cover the dough balls well so that they do not dry out and let rise for 40-60 minutes.
- Preheat the oven to 220C.
- For the syrup, boil the sugar with 100 ml of water and let it simmer a little.
- For the cross, put the flour in a bowl with 90 ml of water. Mix well and then put the paste in a piping bag.
- When the buns have risen, use the paste to draw a cross on each bun. Then bake for 15-20 minutes until they are light golden brown.
- Now spread the warm syrup on the hot rolls so that they get a nice shine. Then let cool down completely.
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