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Mary Berry Hot Cross Buns

Mary Berry Hot Cross Buns recipe
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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.

Ingredients

Scale

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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-hot-cross-buns/