Mary Berry Hot Cross Bun Loaf

I’ve always loved hot cross buns, but let’s be honest—between the kneading, shaping, proving, and piping, they’re a bit of a production. So when I stumbled across the idea of turning all those flavours into one glorious loaf, I was sold.

That said, my first go at this loaf was a bit of a comedy. I forgot to line the tin, so the glaze glued it down like cement. I had to prise it out with a butter knife and half a prayer. Lesson learned.

Now I’ve got it down to a rhythm: fruit folded in properly, a tender crumb, lovely warm spice, and that shiny sugar glaze that catches the light just right. If you love the taste of a proper hot cross bun but want something a bit easier to slice and toast, this one’s for you.

Why This One Works So Well

It gives you all the good bits of a hot cross bun—sweet fruit, spiced dough, soft crumb—but skips the fiddly bun shaping. Just divide, arrange in a loaf tin, and pipe a quick cross on top.

The spices are spot on (thanks to a double hit of cinnamon and mixed spice), and the light muscovado sugar adds warmth without overpowering. And because it’s baked as a loaf, it toasts like a dream.

Ingredients + Why They Matter

• Butter (50g) – Adds richness to the dough. Let it cool before mixing so it doesn’t scramble the egg.
• Raisins, cherries, currants (165g total) – A mix gives better flavour. I rinse glacé cherries to reduce the stickiness.
• Strong white flour (450g) – Gives the dough strength and structure for a proper rise.
• Dried yeast (7g sachet) – Fast-action means no faffing with activation. Straight in with the flour.
• Salt (1 tsp) – Balances sweetness and helps control the rise.
• Ground mixed spice + cinnamon – Classic hot cross bun flavour. Warming but not overpowering.
• Light muscovado sugar (50g) – Adds depth and a little moisture.
• Milk (150ml) – Full-fat is best for richness, but semi-skimmed works too.
• Egg (1 large) – Binds the dough and gives it a soft, springy crumb.
• Sunflower oil – For greasing. Stops the dough from sticking in the tin.
• Plain flour + sugar – Just enough to make the cross and a simple shiny glaze.

Making It Yours (Without Ruining It)

• No currants? Sultanas work well. I’ve also tried dried cranberries in place of cherries—lovely and sharp.
• Want it dairy-free? Use oat milk and plant-based butter. I’ve tested it—it’s slightly less rich but still works.
• No muscovado sugar? Soft light brown sugar is a good sub, though you’ll lose a little of the depth.
• Add-ins? A little orange zest or chopped dried apricots work nicely, but don’t go overboard or the dough won’t hold together.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Fruit all sank	Added fruit too early, or dough too soft	Mix it in after the dough comes together
Dough stuck to tin	Forgot to line or grease	Always line the bottom and oil the sides
Crosses ran off	Paste too thin	Add flour or reduce water until it pipes cleanly
Overbaked crust	Oven too hot or baked too long	Cover with foil if browning too fast

How to Make Mary Berry’s Hot Cross Bun Loaf

1. Get your fruit ready
   Chop and rinse the glacé cherries. Pat dry. Mix all dried fruit in a bowl and set aside.
2. Make the dough
   Melt the butter and let it cool. In another bowl, mix flour, yeast, salt, spices, and sugar. Heat milk with 5 tbsp water until warm (not hot). Make a well in the dry ingredients and add the cooled butter, beaten egg, and warm milk. Stir to form a soft dough.
3. Knead until smooth
   Tip onto a lightly floured surface and knead for 8–10 minutes. Add the fruit and knead gently to combine. Knead another minute or two until evenly distributed.
4. First rise
   Shape dough into a ball, place in a greased bowl, cover with cling film, and let rise for about 1½ hours until doubled.
5. Shape the loaf
   Grease and line a 900g loaf tin. Turn dough out, knead briefly, and divide into 4 equal ovals. Arrange side-by-side in the tin. Cover with a clean tea towel and rise for 50–60 minutes until about 5cm above the rim.
6. Add the crosses
   Preheat oven to 230°C (fan 210°C) / 450°F / Gas 8. Mix 2 tbsp plain flour with 4½ tsp water to make a smooth paste. Pipe a cross over each loaf section.
7. Bake
   Bake for 5 minutes, then reduce oven to 220°C (fan 200°C) / 425°F / Gas 7. Bake for another 15 minutes. If browning too quickly, cover loosely with foil and bake 5–10 minutes more until golden and firm.
8. Glaze and cool
   Mix 2 tsp sugar with 1 tsp cold water and brush over the loaf while warm. Cool completely on a wire rack before slicing.

Tips From My Kitchen

• I weigh the four dough pieces to get a perfectly even rise—makes it look professional with zero effort.
• Don’t skip lining the tin. Even with greasing, the sugar and glaze can stick.
• The sugar glaze needs to go on while warm—that’s how you get the glossy finish.
• Leftovers make fantastic toast. I’ve also turned stale slices into a spiced bread and butter pudding.

Storage + Serving

• Room temperature: Keeps 3 days in an airtight tin. Toast before serving for best flavour.
• Freezer: Wrap whole or sliced in parchment and foil. Freeze for up to 3 months. Defrost at room temp, toast before serving.
• To serve: Best with salted butter, but also lovely with honey, marmalade, or even sharp cheddar.

FREQUENTLY ASKED QUESTIONS

Q: Can I use a stand mixer for kneading?
Yes. Dough hook, medium speed, about 5–6 minutes until smooth. Still finish with a minute by hand if you like.

Q: Can I skip the crosses?
Technically yes—but then it’s not a hot cross bun loaf, is it? The paste adds tradition, and a bit of charm.

Q: Why divide into four pieces instead of baking as one?
It gives the classic ‘bun’ look across the top of the loaf, plus helps it bake more evenly.

Q: Is this good for breakfast?
Absolutely. Toasted with butter, it’s basically Easter in a slice.

Q: What’s the difference between this and regular hot cross buns?
Same flavour, different shape. Loaf is quicker and easier—no need to shape a dozen little balls.

Try More Recipes:

• Mary Berry Marmalade Loaf Recipe
• Mary Berry​ Fruit Loaf Recipe
• Mary Berry White Cottage Loaf
• Mary Berry Banana Pecan Loaf With Honey Icing