Mary Berry Hot Cross Buns Recipe

These Mary Berry style hot cross buns are soft, lightly spiced, and studded with plump sultanas in every bite, with that classic glossy top and a neat piped cross. The texture is pillowy and slightly chewy, with warm notes of cinnamon, mixed spice, and orange zest running through the dough. They’re a wonderful weekend bake rather than a quick fix, since the yeast needs time to do its work, but none of the steps are tricky and a confident beginner can manage them with ease. From start to finish, including proving time, you’re looking at around three hours, though most of that is hands off while the dough rises.

Ingredients

For the Dough

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

For the Fruit and Spice

• 150g sultanas
• 50g mixed candied peel
• Zest of 1 orange

For the Crosses

• 75g plain flour
• 75-90ml water

For the Glaze

• 3 tbsp apricot jam

How to Make Mary Berry Hot Cross Buns

Prepare the Wet Ingredients

• Warm the milk: Heat the milk gently in a small pan or in the microwave until it feels just lukewarm to the touch. It should never feel hot, as too much heat can kill the yeast before it gets a chance to work.
• Add the butter and egg: Stir the melted butter and beaten egg into the warm milk until combined. Set this aside while you prepare the dry ingredients.

Mix and Knead the Dough

• Combine the dry ingredients: Tip the flour into a large bowl and stir in the yeast, sugar, mixed spice, cinnamon, and salt, mixing well so the yeast is evenly spread through the flour rather than clumped in one spot.
• Bring the dough together: Pour the warm milk mixture into the dry ingredients and mix with a wooden spoon or your hand until a rough, slightly sticky dough forms. Don’t worry if it looks a little messy at this stage.
• Knead until smooth: Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, or use a stand mixer with a dough hook on a low speed for around 6 minutes. The dough should turn smooth, soft, and springy.
• Fold in the fruit: Flatten the dough out, scatter over the sultanas, candied peel, and orange zest, then fold and knead gently until they’re evenly distributed throughout.

Prove the Dough

• First prove: Place the dough in a lightly oiled bowl, cover with a clean tea towel or cling film, and leave somewhere warm and draught free for about 1 hour, or until it has doubled in size.
• Shape the buns: Tip the dough out and knock out the air with a gentle punch. Divide it into 12 equal pieces and roll each one into a tight, smooth ball using the cupped palm of your hand against the work surface.
• Second prove: Arrange the shaped buns on a lined baking tray, spaced slightly apart so they have room to expand, cover loosely, and leave to prove again for 45 to 60 minutes, until they look puffy and have visibly grown.

Prepare the Oven and Add the Crosses

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the buns bake evenly and the tops colour nicely.
• Make the cross paste: Mix the plain flour with the water a little at a time until you have a smooth, thick but pipeable paste, similar to a thin pancake batter.
• Pipe the crosses: Spoon the paste into a small piping bag or a food bag with the corner snipped off, then pipe a neat cross over the top of each risen bun.

Bake and Cool

• Bake the buns: Place the tray in the oven and bake for 18 to 20 minutes, until the buns are golden brown on top and sound hollow when you tap the base.
• Glaze while warm: Gently heat the apricot jam until runny, then brush it generously over the buns as soon as they come out of the oven for a glossy, sticky finish.
• Cool before serving: Transfer the buns to a wire rack and leave to cool for at least 10 to 15 minutes before pulling them apart, as they continue to set slightly as they cool.

Tips for Perfect Hot Cross Buns

Why didn’t my buns rise properly?

This is usually down to the yeast not being active, either because it’s past its best or because the milk was too hot when added. Always check your yeast is in date, and aim for milk that feels warm rather than hot, similar to a baby’s bottle.

How do I get a soft texture rather than dense buns?

Kneading thoroughly is the key here, since it develops the gluten that gives the buns their light, pillowy structure. Don’t rush the proving stages either, as a properly risen dough bakes up far softer than one that’s been pushed into the oven too soon.

Can I make the dough the night before?

Yes, you can do the first prove slowly in the refrigerator overnight, which actually helps deepen the flavor. Bring the dough back to room temperature the next morning before shaping and continuing with the second prove.

My crosses disappeared while baking, what went wrong?

This usually happens when the paste is too thin and runs off the buns as they bake. Aim for a thicker, more spoonable consistency, and pipe the crosses just before baking rather than too far in advance.

Serving Suggestions

• Serve warm or lightly toasted with a generous spread of salted butter.
• Add a layer of good quality marmalade or strawberry jam for an extra fruity touch.
• Pair with a hot cup of tea or coffee for a classic afternoon treat.
• Split and toast leftover buns, then top with butter and a drizzle of honey.

Storage

Room Temperature

Keep the buns in an airtight container or a sealed bag at room temperature for up to 2 days. They’re best eaten fresh or lightly toasted once a day or two has passed, as they will start to dry out slightly.

Refrigerator

Hot cross buns aren’t ideal for the fridge, as the cold air tends to dry bread out faster than at room temperature. If you do need to refrigerate them, store in an airtight container for up to 4 days and toast before serving to refresh them.

Freezing

These buns freeze very well, ideally before glazing. Once fully cooled, place them in a freezer bag or airtight container and freeze for up to 2 months. Thaw at room temperature for a few hours, then warm through in the oven or toaster before serving with the apricot glaze.

Nutrition

• Calories: 265 kcal
• Carbohydrates: 48g
• Protein: 7g
• Fat: 6g
• Saturated Fat: 3g
• Sodium: 210mg

Nutritional values are estimates only, based on one bun, and will vary depending on exact ingredients and brands used.

FAQs