There's just something about the warm, spicy aroma of freshly baked hot cross buns that instantly feels like a cozy hug. This Delicious Fruit Hot Cross Buns Recipe brings together juicy dried fruits and fragrant spices in tender, pillowy buns that are simply irresistible. Trust me, once you make these, your kitchen will smell like comfort and joy.
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Why You'll Love This Recipe
I’ve baked many hot cross bun recipes over the years, but this one stands out for how soft and flavorful each bun turns out. The balance of dried fruit and warming spices, plus that shiny apricot glaze, makes it an absolute crowd-pleaser every time.
- Perfectly Soft Texture: These buns are tender and fluffy without being dry or heavy.
- Loaded with Fruit: The mix of apricots, currants, and cranberries gives a lovely chew and tart sweetness in every bite.
- Fragrant Spices: Cinnamon, cardamom, nutmeg, and cloves combine for that classic festive flavor you expect in hot cross buns.
- Easy to Customize: You can switch up the fruit combo or spices to suit your taste—or make them dairy-free with a simple swap.
Ingredients & Why They Work
Each ingredient in this Delicious Fruit Hot Cross Buns Recipe plays its part to create the perfect bun. From the yeast that gives the rise, to the mix of spices that adds aroma, I’ve learned which ingredients are essential and how to shop smart for them.
- Apple juice or water: Used to soften the dried fruit, adding just the right moisture without overpowering flavors.
- Dried apricots, cranberries, cherries, or blueberries: Choose your favorite dried fruit mix — they plump up beautifully during soaking and add juicy bursts.
- Dried currants or raisins: Classic in hot cross buns, they balance sweetness and texture.
- Whole milk: Brings richness and tenderness to the dough; room temperature is key for yeast activity.
- Eggs: Help with structure and moisture; saving the white for a glossy egg wash is a neat trick I always do.
- Salted butter: Adds flavor and softness — make sure it’s at room temperature so it blends easily during kneading.
- Active dry yeast: The magic that makes our buns rise fluffy and light.
- Granulated sugar: Not too sweet, just enough to feed the yeast and balance the spices.
- Orange zest: This little punch of citrus brightens everything up like magic.
- Vanilla extract: A subtle sweet note that rounds out the spices.
- Ground cinnamon, cloves/allspice, nutmeg, cardamom: This spice blend is essential for that warm, aromatic character.
- Salt: Enhances all the flavors without overtaking them.
- Bread flour or all-purpose flour: Bread flour gives a bit more chew, but all-purpose works fine too — just adjust slightly for your dough’s texture.
Make It Your Way
One of my favorite things about this Delicious Fruit Hot Cross Buns Recipe is how easy it is to tweak to your own preferences. Whether you swap fruits or fiddle with the spices, you’re always rewarded with a lovely batch of buns.
- Fruit Variations: I once tried adding chopped dried figs and it was a delightful surprise—just be sure to soak them along with the other fruit for maximum softness.
- Spice Tweaks: If you prefer a more subtle spice profile, try omitting the cardamom and cloves and just using cinnamon and nutmeg. It still tastes fantastic!
- Dairy-Free Version: Swap out whole milk for almond or oat milk and use vegan butter. The dough might be a bit stickier but still rises great.
Step-by-Step: How I Make Delicious Fruit Hot Cross Buns Recipe
Step 1: Soften the Fruit and Proof the Yeast
Start by soaking your dried apricots and currants in apple juice or water — I microwave them covered for 30 to 45 seconds, trapping the steam to hydrate the fruit quickly. Meanwhile, warm your milk until it’s pleasantly warm—think baby bath temperature. Sprinkle in a teaspoon of sugar and your yeast, then wait 5 to 10 minutes until you see a bubbly foam forming. This little proof shows your yeast is alive and ready to make the dough rise perfectly.
Step 2: Mix, Knead, and Incorporate Butter
Combine your yeast mixture with eggs, spices, sugar, vanilla, orange zest, salt, and about half the flour in your mixer bowl. Once it starts coming together, swap your paddle for the dough hook and slowly add the rest of the flour. The real magic is kneading in softened butter, tablespoon by tablespoon, giving the dough a minute to absorb each addition. I usually knead for about 7 to 8 minutes until the dough turns smooth, elastic, and a bit sticky — which means it’s just perfect for lovely soft buns.
Step 3: Fold in the Fruit and First Rise
Add your soaked fruit along with any leftover juice, then knead just enough to distribute evenly. Sometimes my dough hook isn’t patient enough, so I finish by folding the dough with my hands to make sure each bun will have juicy pockets of fruit. Transfer this sticky ball to a greased bowl, cover tightly, and find a cozy warm spot (like near a sunny window or on the back of your stove) for about 1 to 2 hours. It should get puffy and almost double, even though the fruit can slow things down a bit.
Step 4: Shape the Buns and Final Rise
Turn your dough onto a lightly floured surface and cut it into 12 equal pieces — I like using a bench scraper to keep shapes neat. Roll each piece into tight balls by pinching the ends underneath; this makes the tops smooth and pretty. Arrange the buns in a greased 9×13-inch pan so they’re touching, then cover and warm-rise for another 30 to 60 minutes. They’ll puff up, pressing gently against their neighbors like little bready friends.
Step 5: Egg Wash and Bake
Preheat your oven to 375°F while the buns puff up. Whisk together the reserved egg white with two teaspoons of water for a shiny glaze, then gently brush the tops. Bake for 25 to 30 minutes until golden and baked through but still soft inside. Watch closely toward the end so they don’t dry out—golden brown is the sweet spot here.
Step 6: Glaze and Pipe the Crosses
While the buns are hot, warm apricot jam with a little water and brush over the tops for a beautiful shine and sticky sweetness. Let them cool slightly while you whisk up the icing—powdered sugar, vanilla, a pinch of salt, and milk, just enough to pipe thick lines. I like using a zip-top bag with the corner snipped for piping the iconic crosses across the buns. Serve warm for that extra comforting touch.
Top Tip
After making this recipe a dozen times, here are my best tips for scoring absolutely perfect hot cross buns every time:
- Don’t Skip Soaking the Fruit: Soft fruit means juicy bites and prevents dryness in the buns. I always microwave it covered to speed this along.
- Patience with Kneading: Take your time adding butter and kneading to develop that soft, elastic dough that bakes up light.
- Warm Rise Spot: A warm, draft-free place really helps with even rising. By my sunny kitchen window is my go-to.
- Watch the Bake: Every oven is different, so check your buns a few minutes before time’s up to avoid overbaking.
How to Serve Delicious Fruit Hot Cross Buns Recipe
Garnishes
I love keeping it simple — just that drizzle of apricot glaze and the piped cross icing are enough to make these buns look and taste amazing. Sometimes I add a sprinkle of finely chopped pistachios for a festive crunch, especially if I’m serving guests.
Side Dishes
Hot cross buns shine on their own, but I enjoy them alongside a hot cup of chai tea or a creamy latte. For brunch, pair with soft scrambled eggs or smoked salmon for a savory balance. And of course, a pat of good salted butter never hurts.
Creative Ways to Present
For Easter or spring celebrations, I’ve arranged these buns in a wreath shape on a large platter with fresh flowers and greenery around. It makes a stunning centerpiece and invites everyone to grab a warm bun straight from the circle. Another fun twist is to slice them horizontally and make mini sandwiches with cream cheese and fruit preserves.
Make Ahead and Storage
Storing Leftovers
I store leftover buns in an airtight container at room temperature for up to two days. They stay soft and delicious, but I’d recommend reheating briefly before serving to revive that fresh-baked texture.
Freezing
Freezing is a lifesaver with this recipe. I wrap individual buns in plastic wrap and pop them in a freezer bag; they freeze beautifully for up to 3 months. When you want one, just thaw at room temperature or warm gently in the microwave.
Reheating
To bring leftover or thawed buns back to life, I microwave them for about 15 seconds or warm them in a low oven (around 300°F) for 5 minutes. If you want to recreate that fresh-apricot-glaze shine, brush a little warmed jam over the top afterward.
Frequently Asked Questions:
Yes! If you use instant yeast, you can skip the proofing step with warm milk and sugar. Just mix it directly into the flour before combining the wet ingredients. The rising times should remain similar.
The icing for the crosses should be thick enough to pipe without running. Using a zip-top bag with a small snip at the corner makes it easy to control. If you don’t have a piping bag, a small plastic sandwich bag works well. Practice on parchment paper if you want before decorating your buns.
Definitely! You can make the dough a day in advance and refrigerate it after the first rise. Bring it back to room temperature before shaping the buns and allowing the final rise. This helps develop flavors and makes your baking day more flexible.
To keep buns soft, store them in an airtight container at room temperature. Avoid refrigerating as it can dry them out. Reheat before serving, brushing a little butter or warmed jam on top to refresh the softness and shine.
Final Thoughts
These hot cross buns have a special place on my baking list because every time I make them, I’m reminded of cozy mornings and happy, flour-dusted afternoons spent in the kitchen. The Delicious Fruit Hot Cross Buns Recipe is easy enough to make with some patience, and it rewards you with warm, fragrant buns that you’ll love sharing with friends and family. Give it a try — I promise they’ll become a new favorite in your home, too!
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Delicious Fruit Hot Cross Buns Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 buns
- Category: Bread
- Method: Baking
- Cuisine: British
Description
These classic British Hot Cross Buns are soft, fluffy, and bursting with flavorful dried fruits and warm spices. Perfectly sweetened and beautifully decorated with a traditional cross icing, these buns are ideal for fresh breakfasts, afternoon tea, or festive occasions.
Ingredients
Dough
- ¼ cup apple juice or water
- ½ cup dried apricots, cranberries, cherries, or blueberries
- ½ cup dried currants or raisins
- 1 ¼ cups whole milk, room temperature
- 2 large eggs + 1 egg yolk (save the white for the egg wash)
- 6 Tablespoons salted butter, at room temperature
- 1 Tablespoon active dry yeast
- ½ cup granulated sugar
- 1 Tablespoon orange zest from 1 orange
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves or allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 1 teaspoon salt
- 4 ½ cups bread flour or all-purpose flour
Egg Wash
- 1 large egg white reserved from above
- 2 teaspoons water
Glaze
- 2 Tablespoons apricot jam or preserves
- 1 Tablespoon water
Icing
- 1 ¼ cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- 1-2 Tablespoons milk or enough to make a thick, pipeable icing
Instructions
- Soften the Dried Fruit: Add the dried apricots and currants (or your chosen dried fruit) to a microwave-safe bowl with the apple juice or water. Cover with plastic wrap and microwave for 45 seconds to soften, then set aside to soak.
- Proof the Yeast: Warm the milk in the microwave for 45 seconds until warm but not hot. Add 1 teaspoon sugar and active dry yeast, then let it proof for 10 minutes until foamy. If using instant yeast, skip this step.
- Combine Dough Ingredients: In a stand mixer bowl with a paddle attachment, mix the proofed yeast mixture, eggs, egg yolk, remaining sugar, orange zest, vanilla extract, spices, salt, and 2 cups flour until combined. Switch to the dough hook and add the remaining flour.
- Knead and Add Butter: Knead on medium speed until flour is combined, then add softened butter 1 tablespoon at a time, allowing about a minute of kneading between each addition. Continue until all butter is incorporated and dough is smooth and elastic, approximately 7-8 minutes. Add up to ½ cup extra flour if too sticky.
- Add Dried Fruit: Knead the softened dried fruit and any soaking liquid into the dough until evenly dispersed, helping manually if needed.
- First Rise: Transfer dough to a large greased bowl, cover with plastic wrap, and let rise in a warm spot until nearly doubled, about 2 hours.
- Shape the Buns: Turn dough onto a clean surface, divide into 12 equal pieces, and shape each into a smooth ball by pinching the ends underneath. Place balls in a greased 9x13-inch baking dish, cover, and let rise until puffy and touching, about 1 hour.
- Preheat Oven and Prepare Egg Wash: Preheat oven to 375°F. Whisk reserved egg white with 2 teaspoons water and gently brush on buns.
- Bake the Buns: Bake for 30 minutes until golden brown and cooked through, taking care to avoid overbaking which can dry them out.
- Glaze the Buns: While buns are still hot, heat apricot jam with water in the microwave for 30 seconds, stir, and brush over buns to give a shiny finish.
- Make the Icing: Whisk powdered sugar, vanilla, salt, and enough milk to form a thick, pipeable icing. Adjust consistency as needed.
- Pipe the Crosses and Serve: Transfer icing to a piping bag or a plastic bag with a small snip at the corner, pipe crosses on the buns. Serve warm for best flavor.
Notes
- Serve buns fresh and warm for best taste; they keep well for 1-2 days.
- Reheat leftovers briefly in the microwave before serving.
- Leftover buns make fantastic French toast when sliced, dipped in egg, and cooked on a hot griddle.
- If dough feels too sticky, add up to ½ cup extra flour carefully to maintain softness.
- Using a warm spot for rising helps the dough to develop yeast activity despite the rich ingredients.
Nutrition
- Serving Size: 1 bun
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
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