Mary Berry´s Hot cross buns
This original recipe comes from Mary Berry but I switched some ingredients.
630 or wheat flour (550)
Zest 1 organic lemon
of oat milk
finely chopped mixed candied fruits
orange peel and lemon peel
Oil for greasing
For the topping
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.