Mary Berry Hot Cross Buns Recipe

Mary Berry’s Hot Cross Buns are a beloved British Easter tradition — soft, spiced, and perfectly sweet with a golden finish. These buns, marked with the classic cross, are filled with dried fruit and a touch of citrus zest, making them wonderfully fragrant and satisfying. Perfect with butter, jam, or simply enjoyed warm from the oven, these homemade buns are worth every minute of the process.

What are Mary Berry Hot Cross Buns?

Hot Cross Buns are soft, yeasted spiced rolls dotted with raisins or currants, traditionally eaten on Good Friday. Mary Berry’s version keeps the method simple while achieving a perfect balance of flavour and texture — golden on the outside and fluffy inside with gentle spice and fruit notes.

Other Mary Berry Popular Recipes

• Mary Berry Vegetarian Quiche
• Mary Berry Lemon Chicken
• Mary Berry Thai Chicken Curry
• Mary Berry Panang Chicken

Why This Recipe is Worth Trying

• Authentic flavour – A true British Easter classic.
• Soft and fluffy texture – Perfectly light inside and golden on top.
• Aromatic and spiced – With cinnamon, nutmeg, and citrus zest.
• Make-ahead friendly – Dough can be prepared in advance.
• Perfect for sharing – Ideal for breakfast or afternoon tea.

Essential Ingredients to Make Mary Berry Hot Cross Buns

For the dough:

• 500g strong white bread flour
• 75g caster sugar
• 2 tsp mixed spice powder
• 1 tsp ground cinnamon
• 1 tsp salt
• 7g fast-action dried yeast
• 300ml warm milk
• 50g unsalted butter, melted
• 1 large egg, beaten

For the fruit mixture:

• 100g mixed dried fruit (currants, raisins, sultanas)
• 50g mixed peel
• Zest of 1 orange

For the cross:

• 75g plain flour
• About 5 tbsp of water

For the glaze:

• 2 tbsp apricot jam, warmed and strained

Handy Kitchen Tools for Best Results

• Large mixing bowl
• Electric mixer with dough hook (optional)
• Baking tray lined with parchment paper
• Piping bag for the cross
• Pastry brush

Step-by-Step Guide to Making Mary Berry Hot Cross Buns

Step 1: Prepare the dough

In a large bowl, combine the flour, sugar, spices, salt, and yeast. Make a well in the centre and pour in the warm milk, melted butter, and beaten egg. Mix to form a soft dough.

Step 2: Knead the dough

Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic. If using a mixer, knead for 5–6 minutes on medium speed with a dough hook.

Step 3: First rise

Place the dough in a lightly greased bowl, cover with cling film or a damp towel, and leave to rise in a warm place for about 1 hour, or until doubled in size.

Step 4: Add the fruit

Punch down the dough and knead in the mixed dried fruit, mixed peel, and orange zest until evenly distributed.

Step 5: Shape the buns

Divide the dough into 12 equal portions and shape them into smooth balls. Place them on a lined baking tray, leaving small gaps between each. Cover loosely and let them rise again for 45 minutes until nearly doubled in size.

Step 6: Make the cross

Mix the plain flour with just enough water to form a thick paste. Spoon into a piping bag and pipe a cross over each bun.

Step 7: Bake the buns

Preheat the oven to 200°C (180°C fan). Bake the buns for 20–25 minutes until golden brown and hollow-sounding when tapped on the base.

Step 8: Glaze for shine

While still warm, brush the buns with the warmed apricot jam to give a glossy finish. Cool slightly on a wire rack before serving.

What I Got Wrong (And How I Fixed It)

• Dry buns – Ensured dough was soft and slightly sticky before the first rise.
• Dense texture – Let the dough rise properly before baking.
• Cross too thick – Used a piping bag with a thin nozzle for neat lines.

Healthier Ways to Make Mary Berry Hot Cross Buns

• Replace half the white flour with wholemeal flour for added fibre.
• Reduce sugar by 25% for a lighter version.
• Use olive oil spread instead of butter.
• Substitute dried fruit with unsweetened varieties.

Ingredient Substitutions for Mary Berry Hot Cross Buns

• Mixed dried fruit → Cranberries or chopped apricots for variation.
• Cow’s milk → Almond or oat milk for dairy-free buns.
• Butter → Coconut oil for a vegan option.
• Apricot jam → Honey or maple syrup for glazing.

Pairing Ideas: What to Serve With Hot Cross Buns

• Butter and jam – Classic and comforting.
• Clotted cream – Adds indulgence to warm buns.
• Cheddar cheese – Traditional savoury pairing.
• Lemon curd – Brings a bright, citrusy touch.
• Cup of tea or coffee – Completes the experience.

Expert Tips for Hot Cross Buns Success

• Warm ingredients gently – Hot liquids can kill the yeast.
• Be patient with rising – Slow fermentation improves flavour.
• Add fruit after the first rise – Prevents yeast from being weighed down.
• Don’t overbake – They should be soft, not crusty.
• Brush glaze while warm – Ensures a glossy finish.

Creative Ways to Customize Hot Cross Buns

• Add chocolate chips instead of dried fruit for a modern twist.
• Mix in chopped apples or pears for extra moisture.
• Use cranberries and orange zest for festive flavour.
• Add a touch of ginger or nutmeg for a warmer spice profile.
• Drizzle with lemon icing for added sweetness.

Storing Hot Cross Buns the Right Way

• Store in an airtight container at room temperature for up to 3 days.
• Reheat gently in the oven or toaster before serving.
• Freeze unglazed buns for up to 2 months and glaze after reheating.

How to Reheat Hot Cross Buns (If Needed)

• Oven method: Warm at 160°C for 5–7 minutes.
• Toaster method: Slice in half and toast until golden.
• Microwave method: Heat for 15–20 seconds on medium.

Nutritional Breakdown (per bun)

• Calories: ~280 kcal
• Protein: 7 g
• Carbohydrates: 48 g
• Fat: 6 g
• Fibre: 3 g
• Sugar: 15 g

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FAQs

Why are my hot cross buns dense instead of soft?

Dense hot cross buns usually mean the dough didn’t rise long enough or was over-kneaded. Ensure the yeast is active, let the dough double in size during proofing, and use warm (not hot) milk to encourage a light, fluffy texture.

How do you stop hot cross buns from drying out?

To keep hot cross buns soft, cover them with a clean towel as soon as they come out of the oven. Storing them in an airtight container while still slightly warm also helps retain moisture and freshness.

Can I make hot cross buns ahead of time?

Yes, you can prepare the dough a day before baking. After the first rise, refrigerate it overnight. Bring it back to room temperature, shape the buns, and continue with the second rise before baking.

How do you get the glaze shiny on hot cross buns?

For a glossy finish, brush warm apricot jam over the buns as soon as they come out of the oven. Applying the glaze while the buns are still hot gives them a smooth, shiny surface.

Wrapping It Up

Mary Berry’s Hot Cross Buns are soft, aromatic, and filled with nostalgia. With their rich blend of spices, dried fruits, and a glossy finish, these buns make any morning feel special.