Easter is fast approaching which means it’s time to start baking!

We at Terry Berries have been testing out different strawberry recipes and tweaking them until they’re just right and now we want to share our favorite creations with you.

Today, learn how to make hot-crossed strawberry buns!

Here’s what you’ll need:


  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 3 tbsp butter
  • 1 tbsp dry milk (also known as ‘powdered milk’)
  •  1/4 cup sugar
  • 3 cups all-purpose flour
  • 1 egg + 1 egg white
  • 3/4 cup warm water
  • 1 tbsp active dry yeast
  • 1/2 cup diced fresh or frozen Terry Berries
  • 2 tablespoons water
  • 1 egg yolk
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 2 teaspoons milk


  1. Combine the 3/4 cup warm water with the 1 tbsp active dry yeast. Anyone who’s ever worked with yeast before knows that this part can be a real pain to beginners. The easiest way to combine these two ingredients is to fill a wide bowl (you want to make sure that each ball of yeast has contact with the water) with the 3/4 cup warm water and evenly sprinkle the active dry yeast over the surface. Let the yeast & water sit for about 15 minutes (until the yeast is soft).
  2. Using either a handheld or stand mixer, mix the salt, nutmeg, cinnamon, butter, dry milk, & sugar together. 
  3. Add in the 1 whole egg and 1 egg white together into the mixture and mix again.
  4. A cup at a time, mix in the 3 cups flour.
  5. Mix in the 1/2 cup diced Terry Berries (we used the Benecia variety in our buns).
  6. Add in the yeast and warm water combination into the batter and mix it all together until well-combined.
  7. Using either the dough hook attachment on your mixer or your hands, knead the dough for an additional 5 minutes.
  8. Cover the dough in a bowl for 1 hour and let the dough double in size. Punch the dough back down and wait an additional 10 minutes (uncovered).
  9. Shape the dough into balls (for large buns, shape 8 balls–for small buns, shape 12) and place them in rows on a greased cookie sheet or pan. 
  10. Cover the balls and wait an additional 35-40min for the balls to double in size.
  11. Preheat the oven to 375 degrees F
  12. Mix together the egg yolk & 2 tbsp water in a small bowl and use a pastry brush to brush each individual ball with the mixture.
  13. Once the oven has been preheated, bake the rolls for 15-20 minutes or until golden brown (it took us about 16 minutes).
  14. Once the rolls are baked through, remove them from the oven and let them cool either in the pan or (even better if you have it–) a wire rack.
  15. For the icing, combine the powdered sugar, vanilla, & milk in a bowl. Drizzle an ‘X’ over each bun using either a spoon or, like we did, a well-sanitized children’s medicine dropper. 

Now that you’re done, sit back with your family this Easter and enjoy the fruits of your labor.