Mary Berry Hot Cross Bun Loaf

This hot cross bun loaf has all the flavours of traditional hot cross buns but is made into one large loaf, making it quicker and easier to prepare. It’s delicious fresh or toasted with butter!

This hot cross bun loaf is soft, spiced, and packed with dried fruit—perfect for Easter or any time you crave a warm, comforting bake!

Ingredients Needed

For the loaf:

• 50g (1¾oz) butter
• 85g (3oz) raisins
• 50g (1¾oz) natural glacé cherries, rinsed, dried, and chopped
• 30g (1oz) currants
• 450g (1lb) strong white flour, plus extra for dusting
• 7g sachet easy-blend (fast-action) dried yeast
• 1 tsp salt
• 1½ tsp ground mixed spice
• 1 tsp ground cinnamon
• 50g (1¾oz) light muscovado sugar
• 150ml (5fl oz) full-fat or semi-skimmed milk
• 1 large egg, beaten
• Sunflower oil, for greasing

For the crosses and glaze:

• 2 tbsp plain flour
• 2 tsp granulated sugar

How To Make Hot Cross Bun Loaf

1. Prepare the dough: Melt the butter and let it cool. In a large bowl, mix the raisins, cherries, and currants. In a separate bowl, combine the flour, yeast, salt, spices, and sugar. Heat the milk with 5 tablespoons of water until warm. Make a well in the flour mixture and add the cooled butter, beaten egg, and warm milk mixture. Stir together with a round-bladed knife until a soft dough forms.
2. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Place the dough on top of the dried fruit in the bowl and knead to incorporate. Once evenly mixed, knead for another 1–2 minutes.
3. First rise: Shape the dough into a round and place it in a lightly oiled bowl. Cover with cling film and leave in a warm place for about 1½ hours until doubled in size.
4. Shape the loaf: Lightly grease a 900g (2lb) loaf tin and line the bottom with baking parchment. Turn out the risen dough, knead briefly, then divide it into 4 equal pieces. Shape each piece into an oval and place it in a row in the tin. Cover with a clean tea towel and leave in a warm place for about 50 minutes to 1 hour until risen about 5cm (2in) above the tin.
5. Make the crosses: Preheat the oven to 230°C (fan 210°C) / 450°F / Gas 8. Mix the plain flour with 4½ teaspoons of cold water to make a smooth paste. Spoon into a piping bag and pipe a cross on top of each section of the loaf.
6. Bake the loaf: Bake for 5 minutes, then reduce the temperature to 220°C (fan 200°C) / 425°F / Gas 7. Bake for another 15 minutes, covering the top loosely with foil if it browns too quickly. Bake for a final 5–10 minutes until firm and golden.
7. Glaze and cool: Mix the granulated sugar with 1 teaspoon of cold water. Loosen the loaf from the tin, remove the parchment, and place on a wire rack. Brush the glaze over the warm loaf for a shiny finish. Allow to cool completely before slicing.

Recipe Tips

• Ensure an even rise: Keep the dough in a warm place to help it rise properly.
• Shape evenly: Weigh and shape each piece of dough to ensure a uniform loaf.
• Perfect glaze: Brush the sugar glaze while the loaf is warm for the best glossy finish.

How To Store Leftovers

At Room Temperature: Store in an airtight container for up to 3 days. Toast before serving for the best texture.

In the Freezer: Wrap the loaf (whole or sliced) in parchment paper, then foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Try More Recipes:

• Banana Pecan Loaf With Honey Icing
• Carrot And Orange Loaf
• Orange Wholemeal Victoria Loaf
• Spiced Squash and Walnut Loaf