Mary Berry’s Hot Cross Bun-Style Loaf

I’ve always loved hot cross buns—but let’s face it, between kneading, shaping, proving, and piping, they’re a bit of a project. So when I discovered the idea of turning all those cozy flavours into one easy loaf, I was instantly hooked.

My first attempt? A total disaster. I forgot to line the tin, and the glaze welded the loaf to the bottom like cement. I had to pry it out with a butter knife and a prayer. Lesson learned.

Now, it’s become a favourite—fruity, gently spiced, tender inside, and topped with that glossy sugar glaze. All the flavour of traditional hot cross buns, but much easier to slice and toast.

Why This Loaf Works

You get everything you love: soft, enriched dough, sweet fruit, warm spices, and a chewy glazed top—without all the fiddly bun shaping. Just divide, drop into a tin, and pipe a quick cross. Toasts like a dream and makes a brilliant Easter brunch.

Key Ingredients

• Butter (50g): Adds richness—just cool it before mixing so you don’t scramble the egg.

• Mixed dried fruit (165g): A blend of raisins, currants, and cherries for flavour and texture. Rinse glacé cherries to avoid stickiness.

• Strong white flour (450g): For structure and strength in the dough.

• Dried yeast (7g): Fast-action yeast makes this easy—no activation needed.

• Salt (1 tsp): Balances the sweet elements and helps the dough rise properly.

• Mixed spice & cinnamon: Classic hot cross bun flavour, warming but not overpowering.

• Light muscovado sugar (50g): Deep, mellow sweetness with extra moisture.

• Milk (150ml): Full-fat gives the richest result.

• Egg (1): Adds richness and helps the dough bind.

• Sunflower oil: For greasing your tin—don’t skip it.

• Flour & sugar (for cross and glaze): The final touch that brings it all together.

Make It Your Own

• No currants? Use sultanas or swap in dried cranberries for a tangy bite.

• Dairy-free? Oat milk and vegan butter both work. Slightly less rich, but still soft.

• No muscovado? Soft light brown sugar is a fine substitute.

• Want to tweak the flavour? A little orange zest or some chopped dried apricots go nicely—just don’t overdo it or the dough might collapse.

Common Mistakes (and How to Avoid Them)

How to Make It

1. Prep the Fruit:
   Rinse and chop cherries. Pat dry. Combine all dried fruit and set aside.

2. Make the Dough:
   Melt butter, let cool. In a bowl, combine flour, yeast, salt, sugar, and spices. Warm milk and 5 tbsp water together. Add butter, egg, and milk to the dry ingredients. Mix to a soft dough.

3. Knead It:
   Knead on a lightly floured surface for 8–10 minutes. Gently work in the fruit until evenly distributed.

4. First Rise:
   Shape into a ball, place in a greased bowl, cover, and let rise for 1½ hours or until doubled.

5. Shape the Loaf:
   Grease and line a 900g loaf tin. Divide dough into 4 ovals, arrange side-by-side in the tin. Cover and let rise 50–60 minutes until risen well above the rim.

6. Pipe the Crosses:
   Preheat oven to 230°C (210°C fan). Mix 2 tbsp flour with 4½ tsp water into a smooth paste. Pipe crosses across the loaf.

7. Bake:
   Bake 5 minutes, reduce heat to 220°C (200°C fan), and continue baking for 15–20 minutes. Cover with foil if browning too quickly.

8. Glaze:
   Mix 2 tsp sugar with 1 tsp cold water. Brush over the warm loaf for a glossy finish. Cool fully before slicing.

Ingredients

• 300g granary flour
• 200g strong white flour (plus extra for dusting)
• 1½ tsp salt
• 7g fast-action dried yeast (1 sachet)
• 30g butter, softened
• 6 tbsp mixed seeds (sesame, sunflower, linseed, pumpkin)
• 300ml warm water
• Sunflower oil, for greasing

Directions

1. Mix the Dry Ingredients:
   In a large bowl, combine both flours, salt, and yeast. Rub in the butter until the mixture resembles coarse crumbs. Stir in 5 tablespoons of the mixed seeds.
2. Add Water & Knead:
   Pour in the warm water and mix to form a soft dough. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
3. First Rise:
   Place the dough in a lightly oiled bowl. Cover and let it rise in a warm place for about 1½ hours, or until doubled in size.
4. Shape the Dough:
   Knock back the dough and divide it in half. Roll each piece into a rope about 40cm long. Twist the two ropes together and place on a lined baking tray.
5. Second Rise:
   Cover the twisted loaf loosely and let it rise for 40–50 minutes, until puffy.
6. Bake:
   Preheat the oven to 230°C (fan 210°C). Brush the loaf with water and sprinkle over the remaining 1 tablespoon of seeds.
   Bake for 10 minutes, then reduce the oven temperature to 220°C (fan 200°C) and bake for a further 20 minutes, until golden and hollow-sounding when tapped on the base.
7. Cool:
   Transfer to a wire rack and allow to cool completely before slicing.

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