Mary Berry Hot Cross Buns Recipe

This soft, spiced Mary Berry How to Make Hot Cross Buns is made with sultanas, mixed peel, and strong white flour, and ready in 2 hours 40 minutes. Tearing the freshly baked buns apart reveals a fluffy, fruit-filled center beneath a sticky golden glaze. I always look forward to baking a fresh batch during early spring weekends.

Why This Classic Works

For years, my homemade enriched doughs turned out too dense or dry. I learned that adding finely chopped apple to the mixture keeps the crumb incredibly moist during baking.

Kneading the dough until it stretches without tearing is the real secret here. Getting that windowpane effect ensures a beautifully light texture every single time.

Mary Berry How to Make Hot Cross Buns Ingredients

• 500g strong white flour
• 75g caster sugar
• 1 tsp salt
• 2 tsp mixed spice
• 7g fast-action dried yeast
• 50g butter, cubed
• 300ml milk, warmed
• 1 large egg, beaten
• 150g sultanas
• 50g mixed peel
• 1 finely chopped apple

For the Crosses

• 75g plain flour
• 4-5 tbsp water

For the Glaze

• 2 tbsp golden syrup

How To Make Mary Berry How to Make Hot Cross Buns

1. Mix the dry ingredients: Combine the strong white flour, sugar, salt, mixed spice, and yeast in a large bowl. Rub in the butter until it resembles fine breadcrumbs.
2. Form the dough: Make a well in the center and pour in the warm milk and beaten egg. Mix until it forms a soft, sticky dough.
3. Knead and add fruit: Knead on a floured surface for 10 minutes until smooth. Gently knead in the sultanas, mixed peel, and chopped apple.
4. First proof: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for about 1.5 hours until doubled.
5. Shape the buns: Knock back the dough and divide it into 12 equal pieces. Roll each into a smooth ball and place on a lined baking tray.
6. Second proof: Cover loosely and leave to rise for another 45 minutes until the buns are plump and touching.
7. Pipe the crosses: Mix the plain flour and water to a thick paste. Pipe a cross over each bun using a piping bag.
8. Bake and glaze: Bake at 200°C for 15-20 minutes until golden brown. Brush the tops with warmed golden syrup while still hot.

Recipe Tips

• Check milk temperature: The milk should be warm, not hot. Hot liquid will kill the yeast and prevent the dough from rising.
• Knead thoroughly: Do not rush the kneading process. Developing the gluten is essential for a light, airy crumb.
• Keep the fruit inside: Tuck the dried fruit into the dough while rolling the balls. Exposed fruit on the surface can burn in the oven.

What To Serve With Hot Cross Buns

These are best served warm, sliced open, and spread generously with salted butter. For a sweeter treat, add a layer of thick fruit jam or marmalade on top.

How To Store

Store in an airtight container at room temperature for up to three days. To freeze, wrap the baked buns tightly in cling film and freeze for up to two months. Thaw at room temperature and toast briefly before serving.

FAQs

• Can I make the dough overnight? Yes, you can do the first proof in the fridge overnight. The cold temperature slows down the yeast, developing a deeper flavor.
• Why are my buns heavy? Heavy dough usually means the yeast did not activate properly or the dough was not kneaded long enough. Make sure your yeast is in date.
• Can I use different dried fruit? Absolutely, you can swap the sultanas for raisins, dried cranberries, or chopped dried apricots depending on your preference.
• How do I know the dough has risen enough? The dough should look visibly doubled in size. If you gently press it with a finger, the indent should slowly spring back halfway.

Nutrition

• Calories: 245
• Total Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 25mg
• Sodium: 210mg
• Total Carbohydrate: 45g
• Protein: 6g

Try More Recipes:

• Mary Berry Hazelnut Cake Recipe
• Mary Berry Golden Syrup Cake Recipe
• Mary Berry Ginger Loaf Cake Recipe