There’s something deeply comforting about warm, fragrant buns speckled with sweet, tangy fruit and kissed with a subtle spice blend. This Sweet Fruit Hot Cross Buns Recipe has become a favorite in my kitchen, especially for cozy mornings or afternoon tea. These buns are soft, slightly fruity, and crowned with that classic cross icing — simply irresistible.
Jump to:
Why You'll Love This Recipe
I still remember the first time I baked these Sweet Fruit Hot Cross Buns—it was an experiment to brighten up a dull spring afternoon. Since then, they’ve become a go-to recipe because the flavors are perfectly balanced and the buns always turn out tender and fluffy. Plus, working with the dough feels kind of therapeutic!
- Perfectly Soft Texture: The dough uses milk and butter generously, resulting in buns that are tender without being heavy.
- Fruit That’s Never Dry: Soaking the dried fruits in juice plumps them up beautifully, which means every bite is juicy and flavorful.
- Comforting Spices: A warm blend of cinnamon, nutmeg, and cardamom adds subtle complexity without overpowering the fruit.
- That Classic Cross Icing: The icing not only looks charming but adds a slight sweetness that’s just right to finish these buns.
Ingredients & Why They Work
This Sweet Fruit Hot Cross Buns Recipe is a true mix of flavors and textures that comes together beautifully. Each ingredient carries its own role to keep the buns moist, flavorful, and perfectly spiced.
- Apple juice or water: Soaks the dried fruit to soften and plump them, helping to avoid any dry bits inside the buns.
- Dried apricots, cranberries, cherries, blueberries, currants, or raisins: Choose your favorite mix of dried fruit for a personal touch and bursts of sweetness.
- Whole milk: Adds richness and tenderness to the dough—room temperature is ideal to help activate the yeast.
- Eggs: Provide structure and help create a soft, rich crumb, plus the egg white is perfect for that beautiful egg wash glaze.
- Salted butter: Adds moisture and flavor; make sure it’s soft so it blends in smoothly.
- Active dry yeast: For that lovely rise; proofing it in warm milk activates it to give you fluffy buns.
- Granulated sugar: Sweetens the dough and feeds the yeast during proofing.
- Orange zest: Adds a fresh citrus note that brightens the flavors.
- Vanilla extract: Deepens the overall flavor beautifully.
- Ground cinnamon, cloves, nutmeg, cardamom: The warming spices that bring out that classic hot cross buns taste.
- Salt: Balances sweetness and enhances the flavor.
- Bread flour or all-purpose flour: Bread flour gives more chew, but all-purpose works fine too; just be mindful of dough stickiness.
- Apricot jam (for glaze): Creates a glossy, sweet finish that keeps the buns moist and shiny.
- Powdered sugar and milk (for icing): Make smooth, pipeable icing to create the signature crosses.
Make It Your Way
One of the great things about this Sweet Fruit Hot Cross Buns Recipe is how easy it is to personalize. I often swap out the dried fruit depending on what's in my pantry or what’s fresh in the season, and you can easily tweak the spices to match your taste!
- Variation: I love adding chopped toasted pecans for some crunch and swapping currants for dried cherries for a slightly tart bite—it's a lovely twist that my family enjoys.
- Dairy-Free Option: You can replace whole milk with almond or oat milk and use a plant-based butter to make these vegan-friendly.
- Gluten-Free: While a bit trickier with yeast dough, experimenting with gluten-free bread flour blends can work, but keep expectations flexible about texture.
- Spice Adjustments: If you prefer a milder spice profile, simply halve the clove and cardamom to keep things subtle.
Step-by-Step: How I Make Sweet Fruit Hot Cross Buns Recipe
Step 1: Soften the Fruit Like a Pro
Start by placing your dried apricots and currants (or your fruit combo) into a microwave-safe bowl with apple juice or water. Pop it in the microwave for about 30-45 seconds, then cover and let it sit. This quick soak softens the fruit perfectly, so it doesn't steal moisture from the dough later. Trust me, plump fruit makes a huge difference!
Step 2: Proof the Yeast
Warm the milk gently—around 45 seconds in the microwave works well—avoid overheating or you’ll risk killing the yeast. Stir in a teaspoon of sugar and the yeast, then let it rest for 5 to 10 minutes until foamy. This little proofing step ensures your buns will rise beautifully.
Step 3: Mix, Knead & Add Butter
In your stand mixer’s bowl, combine the proofed yeast mixture, eggs, sugar, orange zest, vanilla, spices, salt, and half the flour first. Use the paddle attachment to mix, then swap to the dough hook and slowly add the rest of the flour. Once combined, begin kneading on medium speed, adding softened butter tablespoon by tablespoon. The dough will be quite sticky at first—don’t panic! A sticky dough makes for the softest buns. After about 7-8 minutes, it should feel elastic and smooth.
Step 4: Add the Fruit and First Rise
Mix in the softened fruit and any leftover soaking liquid. You might want to help the mixer by scraping and folding once or twice to evenly distribute the fruit. Then, transfer the dough to a greased bowl, cover it tightly, and set it in a warm spot to rise—ideally until it’s nearly doubled, around 1 to 2 hours. It might take a bit longer than other doughs due to the fruit and fats, but that puffy texture is what you want.
Step 5: Shape & Second Rise
Turn the dough out onto a floured surface and divide it into 12 equal pieces using a bench scraper, knife, or pizza cutter. Shape each into a smooth, round ball by pinching the bottoms to seal. Place the buns into a greased 9×13-inch pan, cover, and let them rise again in a warm place until they’re puffed up and touching. This should take about 30 to 60 minutes, and it gives you that lovely pull-apart effect.
Step 6: Bake & Glaze
Preheat your oven to 375°F. Just before baking, whisk together your reserved egg white with water and gently brush over each bun for a glossy finish. Bake for 25–30 minutes until they’re golden brown and cooked through. While the buns are still warm, mix apricot jam with water, heat briefly, and brush over the tops to seal in moisture with a shiny glaze. This step always feels like magic!
Step 7: Pipe on the Icing Crosses
Whisk powdered sugar with vanilla, salt, and just enough milk to create a thick icing that’s easy to pipe but won’t run off. Transfer to a small bag and cut a tiny corner off to pipe crosses on each bun. These decorative crosses are the signature of hot cross buns and add a lovely sweet finish.
Top Tip
Making these buns over time, I’ve found a few simple things that make the process smoother and reward you with better results. These tips have saved me from dough disasters and helped those sticky buns be a joy to handle.
- Proof Yeast Carefully: Check your yeast expiration date and proof it in warm milk—not too hot—to get that fluffy rise.
- Don’t Overflour the Dough: The dough should be sticky but manageable; adding too much flour can make buns dense instead of soft.
- Use a Warm Rise Spot: I place my dough near a sunny window or on top of the fridge—warmth makes yeast happy and speeds up rising.
- Handle Fruit Gently: Mix the soaked fruits in by hand for even distribution without crushing or tearing them.
How to Serve Sweet Fruit Hot Cross Buns Recipe
Garnishes
I keep it simple with these Sweet Fruit Hot Cross Buns—just a gentle brush of apricot glaze and the piped icing cross. Sometimes, for a special touch, I sprinkle a little extra orange zest on top right after glazing or add a light dusting of powdered sugar. It’s all about that comforting, homemade vibe.
Side Dishes
These buns are divine on their own, but I especially enjoy serving them with some whipped butter and a dollop of good clotted cream or your favorite jam. A cup of chai or black tea complements the spiced fruit beautifully, turning a simple snack into an afternoon ritual. For brunch, pair with scrambled eggs and fresh fruit for a well-rounded spread.
Creative Ways to Present
For gatherings, I like arranging these buns in a wreath or bundt pan shape, piping icing in a spiral or decorative pattern instead of the traditional crosses. Another fun idea is to slice them horizontally and turn them into mini sandwiches with cream cheese and honey. It’s always a crowd-pleaser and looks charming on a dessert tray.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover buns in an airtight container at room temperature. They stay soft and fresh for about 1-2 days—after that, they start to dry out, so try to enjoy them quickly or move on to freezing.
Freezing
These buns freeze beautifully. I wrap each bun individually in plastic wrap, then place them in a freezer-safe bag. When I want one, I let it thaw at room temperature for a few hours or overnight in the fridge. It preserves that fresh-baked texture surprisingly well.
Reheating
To reheat, I like to warm them briefly in the microwave (about 10-15 seconds) or toast them lightly for a warm, soft texture with a bit of toasty crunch on the outside. This revives the bun’s softness and brings out the spices again.
Frequently Asked Questions:
Yes! If you’re using instant yeast, you can skip the proofing step and add it directly to your dry ingredients. Just be mindful that the rising times might be a bit faster, so keep an eye on your dough.
To veganize the Sweet Fruit Hot Cross Buns Recipe, substitute the milk with a plant-based alternative like oat or almond milk. Replace the butter with a vegan butter or coconut oil, and swap eggs for flax eggs or a commercial egg replacer. The texture may be slightly different but still delicious.
Yes, you can make the dough ahead of time and let it rise slowly in the fridge overnight. Just cover it tightly and pull it out about an hour before shaping and baking so it can come to room temperature and finish rising. This method can enhance the flavor.
Ensuring you don’t overbake the buns is key. Bake till golden but still soft to the touch, and brush the apricot glaze on immediately once they come out of the oven to lock in moisture. Also, don’t add too much extra flour when kneading; a slightly sticky dough means softer buns.
Final Thoughts
This Sweet Fruit Hot Cross Buns Recipe has a way of turning my kitchen into a cozy haven every time I make it. The warm spices, juicy fruit, and soft dough come together like a little celebration wrapped in a bun. I hope you’ll enjoy making and sharing them as much as I do—there’s something truly special about bringing homemade goodness to the table with family or friends.
Print
Sweet 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
Classic British hot cross buns made with a soft, spiced dough studded with dried fruit, glazed with apricot jam and topped with a sweet vanilla icing cross. Perfect for Easter or any cozy tea time treat.
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 dried fruit: Add the dried apricots and currants (or other dried fruit) to a medium microwave-safe bowl with the apple juice or water. Cover with plastic wrap and microwave for 45 seconds until the plastic wrap expands and seals the bowl, allowing the fruit to soak and soften. Set aside.
- Proof yeast: Warm the milk in the microwave for 45 seconds until warm but not hot. Stir in 1 teaspoon sugar and the yeast. Let the mixture proof for 10 minutes until foamy. If using instant yeast, skip this step.
- Combine dough ingredients: In a stand mixer bowl fitted with a paddle attachment, combine the proofed yeast mixture, eggs and egg yolk, remaining sugar, orange zest, vanilla, cinnamon, cloves, nutmeg, cardamom, salt, and 2 cups of flour. Mix until combined, then switch to the dough hook and add the remaining flour.
- Knead dough and add butter: Knead the dough on medium speed until the flour is fully incorporated. Add the softened butter one tablespoon at a time, kneading about a minute between each addition until the butter is absorbed and the dough is smooth, sticky, and elastic. Knead for about 7-8 minutes total. Add up to ½ cup extra flour only if dough is unmanageably sticky.
- Add dried fruit: Knead the soaked dried fruit and any remaining soaking liquid into the dough until evenly distributed. You may need to scrape the bowl and turn the dough by hand once or twice to fully incorporate the fruit.
- First rise: Transfer the dough to a large greased bowl and cover with plastic wrap. Place in a warm spot and let rise until nearly doubled, about 1-2 hours. The dough may take longer to rise and might not double completely due to fruit and fats, but should look puffy.
- Shape buns: Turn the dough out onto a floured surface and divide into 12 equal pieces using a bench scraper or knife. Shape each piece into a smooth ball by pinching the ends underneath. Arrange the buns in a greased 9x13 inch baking dish, close together but not crowded.
- Second rise: Cover the buns with plastic wrap and let rise in a warm place for 30-60 minutes, until the buns are puffy and touching.
- Preheat oven: Preheat the oven to 375°F (190°C).
- Apply egg wash and bake: Whisk the reserved egg white with 2 teaspoons water and gently brush each bun's top. Bake the buns for 30 minutes or until golden brown and cooked through. Avoid overbaking to keep buns soft.
- Glaze buns: While the buns are hot, heat the apricot jam with 1 tablespoon water in the microwave for 30 seconds and stir until smooth. Brush this glaze over the buns to give a shiny finish. Let buns cool slightly.
- Prepare icing: Whisk powdered sugar, vanilla, salt, and enough milk to form a thick but pipeable icing. Adjust milk or powdered sugar to achieve the desired consistency.
- Pipe crosses: Transfer icing to a plastic bag and snip off a corner to pipe two lines forming crosses on top of each bun (horizontally and vertically). Serve buns warm for best flavor.
Notes
- Best served fresh and warm but can be stored for 1-2 days and reheated briefly in the microwave.
- Leftover buns make excellent French toast when sliced, dipped in egg mixture, and cooked in butter on a griddle.
- Use as little extra flour as possible for softer buns; dough should be sticky but manageable.
- For softer buns, avoid overbaking; aim for golden brown color and a cooked-through texture.
- Glazing the buns while hot ensures a shiny, appetizing finish.
- Adjust the dried fruit varieties as preferred for different flavor profiles.
Nutrition
- Serving Size: 1 bun
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
Leave a Reply