Mary Berry’s Hot Cross Buns are a fragrant, spiced tradition that brings the cozy essence of an English Easter to life in any kitchen. Ideally the dough should be enriched with plenty of citrus zest and aromatic spices for a truly authentic holiday aroma.
Mary Berry Hot Cross Buns Recipe Ingredients
For the Dough:
- 4 cups (500g) strong white bread flour
- ⅓ cup (75g) caster sugar
- 2 tsp (10g) salt
- 1 packet (7g) fast-action dried yeast
- 3 tbsp (40g) unsalted butter, softened
- 1¼ cups (300ml) whole milk
- 1 large egg, beaten
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- ¾ cup (100g) currants or raisins
- ¼ cup (50g) mixed candied peel, finely chopped
- Zest of 1 lemon
For the Crosses and Glaze:
- ½ cup (75g) all-purpose flour
- 4–5 tbsp water
- 2 tbsp golden syrup or apricot jam (for glazing)
How To Make Mary Berry Hot Cross Buns Recipe
- Prepare the Dough: Place the bread flour into a large mixing bowl. Add the sugar and salt to one side, and the yeast to the other. Add the softened butter, warm milk, and beaten egg.
- Mix and Knead: Combine the ingredients into a soft dough. Knead on a lightly floured surface for about 10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for 5–7 minutes.
- First Rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1 to 1½ hours, or until it has doubled in size.
- Add the Fruit: Turn the dough onto the counter and flatten it slightly. Scatter the currants, mixed peel, lemon zest, cinnamon, and mixed spice over the top. Knead gently for a few minutes until the fruit and spices are evenly distributed.
- Shape the Buns: Divide the dough into 12 equal pieces (about 100g each). Roll each piece into a smooth ball and place them on a large baking sheet lined with parchment paper, leaving enough space for them to expand.
- Second Rise: Cover the buns loosely with a clean towel and let them rise for another 45–60 minutes until they have nearly doubled and are touching each other.
- The Crosses: Preheat your oven to 220°C (400°F). Mix the flour and water into a thick, smooth paste. Spoon the mixture into a piping bag with a small plain nozzle and pipe a line along each row of buns, then repeat in the other direction to form crosses.
- Bake: Bake for 15–20 minutes until the buns are a deep golden brown.
- Glaze: While the buns are still hot, warm the golden syrup (or jam) and brush it over the tops to create a sticky, professional shine. Let them cool on a wire rack.
Recipe Tips
- Warm Milk is Key: Ensure the milk is lukewarm ($38^{\circ}C$ / $100^{\circ}F$); if it is too hot, it will kill the yeast, and if it is too cold, the rise will take much longer.
- Avoid Fruit Burn: Try to tuck any raisins or currants that are on the surface back into the dough. Exposed fruit can burn in the high heat of the oven and become bitter.
- The Flour Paste: If your cross paste is too thin, it will run down the sides; if it’s too thick, it won’t pipe smoothly. It should be the consistency of thick toothpaste.
- Bread Flour only: Do not use all-purpose flour for the dough. The high protein content in bread flour is essential for creating the “chewy” texture that allows the buns to hold up to toasting.
What To Serve With Mary Berry Hot Cross Buns
Hot cross bun pairings are simple, buttery delights traditionally enjoyed during the Lenten season in the United Kingdom. Ideally the buns should be split and toasted until the edges are golden to allow the cold butter to melt into every spice-filled pocket.
- A generous slab of high-quality salted butter
- A wedge of sharp white cheddar (a traditional Yorkshire pairing)
- A hot cup of Earl Grey or English Breakfast tea
- A smear of orange marmalade to amplify the citrus notes
How To Store Mary Berry Hot Cross Buns
- Room Temperature: Store in an airtight container for up to 2 days. Because they are homemade and contain no preservatives, they are best eaten on the day of baking.
- Toasting: If they become slightly firm after the first day, they are actually better for toasting!
- Freeze: Wrap the cooled buns individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature and toast before serving.
Mary Berry Hot Cross Buns Nutrition Facts
- Calories: ~240 kcal (per bun)
- Carbohydrates: 42g
- Protein: 7g
- Fat: 5g
- Fiber: 2g
- Sugar: 12g
Nutrition information is estimated based on 12 servings.
FAQs
Yes! Add the dough ingredients (excluding the fruit and spices) to your machine on the “dough” setting. Add the fruit and spices when the machine signals, then remove the dough to shape and bake in the oven as directed.
This usually happens if the dough didn’t rise enough or if too much flour was added during the kneading process. Ensure your yeast is fresh and the dough is slightly tacky before the first rise.
Mixed spice is a British blend of cinnamon, coriander seed, caraway, nutmeg, ginger, and cloves. If you can’t find it, you can substitute it with Pumpkin Pie spice or a mix of cinnamon and nutmeg.
Try More Recipes:
- Mary Berry Courgette Cake Recipe
- Mary Berry Orange Cake Recipe
- Mary Berry Jamaican Ginger Cake Recipe
Mary Berry Hot Cross Buns Recipe
Description
A classic, spiced Easter bun filled with dried fruit and topped with the traditional flour cross and a sticky glaze.
Ingredients
Instructions
- Mix flour, sugar, salt, yeast, butter, milk, and egg into a dough.
- Knead for 10 minutes and rise until doubled (1.5 hours).
- Fold in fruit, zest, and spices; shape into 12 balls.
- Rise on a tray for 1 hour until touching.
- Pipe flour/water crosses over the buns.
- Bake at 220°C for 15–20 minutes until golden.
- Glaze with warm syrup while still hot.
Notes
- For extra shine, brush the buns with the glaze twice.
- Use a serrated knife to split the buns easily without squashing the airy center.
- If the dough is too sticky to handle, grease your hands with a little oil instead of using more flour.
