Mary Berry Hot Cross Buns Recipe – Soft, Spiced, and Comfortingly Traditional

The first time I made Mary Berry’s Hot Cross Buns, I got too confident and dumped the yeast straight into hot milk. The dough never rose. I ended up with what can only be described as cinnamon-flavoured hockey pucks.

But there’s something about the smell of warm spice and fruit in the kitchen that keeps you coming back. So I tried again — this time with patience, cooler milk, and a bit more kneading muscle. And let me tell you, when that tray came out of the oven, golden and glossy, it felt like the definition of Easter comfort.

So if you’ve ever had your dough sulk and refuse to rise, or your crosses slide off mid-bake — don’t worry. I’ve made all the mistakes for you. Let’s make these properly soft, fragrant, Mary Berry–approved buns together.

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WHAT MAKES THIS RECIPE SPECIAL

Mary’s recipe works because it’s simple and forgiving — but there are a few small things that make a huge difference:

• Warm (not hot) milk activates the yeast gently, giving a better rise and softer crumb.
• Mixed spice + cinnamon create that nostalgic warmth without overpowering the fruit.
• The second rise — it’s tempting to skip it, but that’s where the magic happens. The dough relaxes and the buns turn pillowy.
• Apricot glaze gives that shiny bakery finish — a step worth the sticky fingers.

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INGREDIENTS + WHY THEY MATTER

• Strong white bread flour (500g) – You need the extra gluten for proper chew and rise. I once tried plain flour — tasted fine but looked flat.
• Fast-action dried yeast (2 tsp) – Instant lift without fuss. Just don’t mix it with salt directly; it kills the yeast.
• Mixed spice & cinnamon (1 tsp each) – The cozy scent that makes this recipe irresistible.
• Milk (300ml, warm) – Not boiling! If it’s too hot to comfortably touch, it’s too hot for yeast.
• Unsalted butter (50g) – Softens the dough and keeps it tender.
• Raisins or currants (100g) – Traditional, juicy sweetness in every bite.
• Orange zest – Totally optional, but adds a subtle brightness that cuts through the richness.
• Apricot jam (2 tbsp) – That glossy finish that says “homemade but fancy.”

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MAKING IT YOURS (WITHOUT RUINING IT)

• Chocolate Chip Hot Cross Buns: Swap raisins for chocolate chips and skip the mixed peel. My kids prefer this version.
• Vegan Option: Use plant milk, vegan butter, and skip the egg — still beautifully soft.
• Nutty Buns: Add chopped walnuts or almonds to the dough for crunch.
• Citrus Twist: Replace orange zest with lemon for a zippier flavour.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Dough didn’t rise	Milk too hot or yeast too old	Use milk just warm to the touch; check yeast expiry
Cross paste cracked	Too dry or thick	Add a bit more water until it pipes smoothly
Buns too dense	Skipped the second rise	Always let the dough double in size twice
Overbrowned tops	Oven too hot	Tent with foil for the last 5 minutes

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HOW TO MAKE MARY BERRY’S HOT CROSS BUNS

Step 1 – Make the Dough
Combine flour, yeast, sugar, salt, and spices in a large bowl. Add warm milk, butter, and egg. Mix until sticky, then knead 10 minutes (by hand or mixer) until smooth and elastic. Fold in raisins, peel, and zest.

Step 2 – First Rise
Place dough in a lightly greased bowl, cover, and leave somewhere warm for 1–2 hours until doubled. (I tuck mine in the airing cupboard — works every time.)

Step 3 – Shape the Buns
Punch down the dough and divide into 12 pieces. Roll each into a neat ball and place on a lined baking tray, leaving a little space between them. Cover and rise again for 45 minutes until puffy.

Step 4 – Pipe the Cross
Mix flour and water into a smooth paste — thick enough to hold shape but still pipeable. Pipe neat crosses over each bun.

Step 5 – Bake
Bake at 200°C (180°C fan) for 15–18 minutes until golden brown and fragrant.

Step 6 – Glaze
While still warm, brush with apricot jam for that glossy, irresistible sheen.

Step 7 – Serve
Best enjoyed warm, split open with a generous smear of butter (or clotted cream if you’re feeling indulgent).

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TIPS FROM MY KITCHEN

• I warm the milk and butter together — saves a bowl and ensures even temperature.
• A light mist of water in the oven helps buns rise before the crust sets.
• Brush with melted butter as soon as they’re out for extra softness.
• Don’t rush the rises — that’s the real secret to bakery-quality buns.

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STORAGE + SERVING

• Room temperature: 3 days in an airtight container.
• Freeze: Up to 3 months — wrap individually in cling film and reheat from frozen.
• Reheat: 5 minutes in a warm oven or 15 seconds in the microwave for that fresh-from-oven softness.
• Serve with: Butter, jam, lemon curd, or — my personal favourite — a slice of sharp cheddar.

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FAQ

Q: Why are my Hot Cross Buns dense?
They likely didn’t rise long enough. Yeast needs time to work — always wait until the dough has doubled before baking.

Q: Can I prepare Hot Cross Buns the night before?
Yes! After shaping, cover the tray and refrigerate overnight. Bake straight from the fridge in the morning.

Q: What’s the best way to make soft, fluffy Hot Cross Buns?
Use bread flour, knead properly, and let the dough rise twice. Brushing with butter or glaze immediately after baking locks in moisture.

Q: Can I make Hot Cross Buns without a piping bag?
Of course. Just use a zip-lock bag with the corner snipped off or drizzle the paste with a spoon.

Q: Is this Mary Berry Hot Cross Buns recipe traditional?
Yes — this is a true British-style bun: sweet, spiced, fruit-studded, and glazed. It’s the kind Mary herself might serve at Easter tea.

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Similar Recipes You May Like

• Mary Berry Queen Cakes
• Mary Berry Hot Cross Bun Loaf

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