Name: Delicious Fruit Hot Cross Buns Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 2 h 55 min
Cuisine: British
Ingredients: 1/4 cup apple juice or water; 1/2 cup dried apricots; 1/2 cup dried currants or raisins; 1 1/4 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; 1/2 cup granulated sugar; 1 Tablespoon orange zest from 1 orange; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves or allspice; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cardamom; 1 teaspoon salt; 4 1/2 cups bread flour or all-purpose flour; 1 large egg white reserved from above; 2 teaspoons water; 2 Tablespoons apricot jam or preserves; 1 Tablespoon water; 1 1/4 cups powdered sugar; 1/2 teaspoon vanilla extract; Pinch of salt; 1-2 Tablespoons milk or enough to make a thick, pipeable icing

There’s something about the sweet aroma of cinnamon-spiced dough and mingling dried fruits that instantly feels like comfort and celebration. This Delicious Fruit Hot Cross Buns Recipe brings that magic right into your kitchen—perfectly soft, fragrant, and dotted with juicy bits of dried fruit you’ll savor with every bite.

The image shows a close-up of a metal rectangular baking pan filled with freshly baked hot cross buns arranged in three rows and three columns, making a total of nine buns. Each bun has a shiny, golden-brown crust with slightly darker tops and visible small dark spots that look like raisins or currants. White icing is piped in straight lines crossing over the buns to create a cross shape on each one. The baking pan is placed on a white marbled surface, and there are two pieces of cut orange peel on the left side of the pan. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Delicious Fruit Hot Cross Buns Recipe
Top Tip
How to Serve Delicious Fruit Hot Cross Buns Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Fruit Hot Cross Buns Recipe

Why You'll Love This Recipe

I’ve baked countless hot cross buns, but this version stands out because it strikes that perfect balance between soft, pillowy bread and bright, juicy fruit bursts. Every time I make them, my kitchen fills with cozy, nostalgic goodness that’s hard to resist.

Soothing Spice Blend: The mix of cinnamon, cloves, nutmeg, and cardamom adds warmth without overpowering the fruit.
Lots of Soft Fruit: I love soaking the dried apricots and currants so they stay tender and juicy inside every bun.
Lovely Soft Texture: Adding butter slowly to the dough creates a dough that’s rich, elastic, and wonderfully soft after baking.
Showstopper Cross Icing: The classic cross piped on top with thick vanilla icing ties everything together and makes these buns look irresistible.

The image shows a rectangular metal baking pan filled with sixteen golden-brown soft rolls arranged in four rows and four columns, touching each other. Each roll has a shiny top with a smooth texture and small dark spots indicating raisins or currants inside the dough. There are white icing lines piped across the rolls, creating a grid pattern with two horizontal and three vertical lines crossing each other. The background is a white marbled surface with a black and white checkered cloth partially visible on the bottom right side, and three pieces of dried orange fruit scattered on the left. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe combines ingredients that provide both flavor and the perfect dough texture, while the dried fruits bring bursts of sweetness and chewiness. Shopping for quality dried fruit and fresh spices really makes a difference here—and don’t skimp on the butter for softness and richness!

Flat lay of a small white ceramic bowl of golden dried apricots, a small white ceramic bowl of dark dried currants, a small white ceramic bowl of granulated sugar, a simple white ceramic bowl of whole milk, three whole uncracked brown eggs with clean shells, a small pile of bright orange fresh orange zest, a white ceramic dish with several sticks of pale yellow salted butter at room temperature, a small white ceramic bowl of active dry yeast granules, a small white ceramic bowl of ground cinnamon, a small white ceramic bowl of ground cloves, a small white ceramic bowl of ground nutmeg, a small white ceramic bowl of ground cardamom, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of salt, a mound of white bread flour, a small white ceramic bowl of smooth apricot jam, a small white ceramic bowl of powdered sugar, and a small white ceramic bowl of fresh milk placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Apple Juice or Water: Used to soak dried fruits, softening them beautifully while adding subtle sweetness if you use juice.
Dried Apricots and Currants (or other dried fruits): I adore a mix of tart and sweet fruits for complexity—feel free to swap in cranberries, cherries, or blueberries.
Whole Milk: Provides richness and tenderness to the dough—room temperature helps yeast activate well.
Eggs: Add structure and moisture to the dough, while the reserved egg white creates a shiny, golden crust.
Salted Butter: The butter enriches the dough, making it softer and more tender—adding it slowly is key!
Active Dry Yeast: Responsible for that lovely rise and fluffiness. Proofing it in warm milk with a pinch of sugar wakes up the yeast for best results.
Granulated Sugar: Sweetens the dough and feeds the yeast for a better rise.
Orange Zest: Brings fresh, citrus brightness that complements the spices and fruits.
Spices (Cinnamon, Cloves/Allspice, Nutmeg, Cardamom): This warming spice combo adds depth and the iconic hot cross buns flavor.
Salt: Balances sweetness and enhances all the flavors.
Bread Flour or All-Purpose Flour: Bread flour creates a chewier texture, but all-purpose works fine if you need it.
Apricot Jam (for glaze): Gives the buns a shiny, sweet finish that seals in moisture.
Powdered Sugar, Vanilla, Milk (for icing): Makes a soft, pipeable icing that turns these buns into a real treat.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with the fruit blend in these buns—sometimes adding chopped crystallized ginger or swapping currants for raisins. You can also adjust spices to your taste or even make these buns with gluten-free flour mixes if you want to try something different.

Variation: Once, I added some finely chopped dark chocolate to the dough along with the fruit. It was a delightful surprise at brunch and perfect for chocolate lovers!
Seasonal Swaps: Freshly grated orange zest is a must, but in cooler months, I sometimes add a touch of ginger or cardamom for extra warmth.
Dietary Modification: You can use a plant-based milk alternative and vegan butter to adapt the recipe for dairy-free diets.

Step-by-Step: How I Make Delicious Fruit Hot Cross Buns Recipe

Step 1: Soften Your Dried Fruit

I start by soaking the dried apricots and currants in apple juice or water—it’s a simple step but makes such a difference in texture. Microwave them covered for 30-45 seconds so they absorb the liquid and plump up. This way they don’t steal moisture from the dough later, keeping your buns soft and juicy.

Step 2: Proof the Yeast

Warm the milk gently (you want it warm, not hot, or you’ll kill the yeast!). Stir in a teaspoon of sugar and the yeast, then let it sit for 5-10 minutes until it gets foamy and alive. This step always reassures me that the yeast is active and will give the buns a good rise.

Step 3: Mix and Knead the Dough

In my stand mixer, I combine the proofed yeast, eggs, sugar, zest, vanilla, spices, salt, and about half the flour. Once roughly combined, I switch to the dough hook and add the rest of the flour. Then comes the fun part: slowly adding softened butter tablespoon by tablespoon while the mixer kneads. This step takes about 7-8 minutes and helps build dough strength and softness. If your dough feels too sticky, sprinkle a little extra flour—but keep it minimal if you want fluffier buns.

Step 4: Knead in the Fruit and First Rise

Once the dough is smooth and elastic, I add in the soaked fruit and any leftover juice, mixing by hand if needed to evenly distribute it. Then it's time to cover the dough and set it aside in a warm spot to rise. It often takes longer than other breads because the fruit and butter weigh it down, so I’m patient, waiting for it to get nice and puffy—not necessarily double.

Step 5: Shape and Second Rise

I gently turn the dough out and divide it into 12 equal pieces. Shaping each piece into a smooth ball by pinching the bottom feels so satisfying! Then I arrange them in a greased baking dish close enough so they’ll rise into each other, cover with plastic wrap, and let them puff up again—usually about 30-60 minutes.

Step 6: Egg Wash and Bake to Golden Perfection

Just before baking, I whisk the reserved egg white with a little water and brush it over the buns for that beautiful sheen. The smell as they bake at 375°F for 25-30 minutes is one of my favorite kitchen moments—just watch that golden color and don’t overbake to keep them soft!

Step 7: Glaze and Pipe the Crosses

While hot out of the oven, I warm apricot jam with some water and brush it over the buns for a shiny finish that locks in moisture. Then I whisk powdered sugar, vanilla, a pinch of salt, and milk to a thick icing, pipe on the iconic crosses, and let the buns cool just enough so the icing sets but they’re still wonderfully warm.

Top Tip

From my experience baking these buns multiple times, a few key tips will help you nail that soft texture and stunning look every single time.

Gentle Proofing: Always warm the milk and proof your yeast properly; the yeast’s foam tells you it’s ready.
Slow Butter Incorporation: Add butter gradually while kneading, allowing the dough to absorb it fully for that tender crumb.
Don’t Over-Flour: Stick to adding extra flour sparingly to keep buns light and soft, even if the dough feels sticky.
Watch Your Oven Time: Pull buns out as soon as they’re golden to avoid drying them out; slightly underbaked soft buns are better than dry!

How to Serve Delicious Fruit Hot Cross Buns Recipe

fruit hot cross buns - Serving Suggestion

Garnishes

I usually keep it classic—just a glossy apricot glaze and that snowy vanilla icing cross icing. Sometimes I sprinkle a little extra orange zest or cinnamon on top for a lovely aroma and extra zing. A thin spread of butter while they’re still warm is unbeatable, melting into the soft crumb.

Side Dishes

These buns make a fantastic breakfast or tea treat accompanied by hot tea or coffee. They also pair wonderfully with creamy mascarpone or clotted cream for a more decadent touch. If you're brunching, a side of fresh berries or even scrambled eggs balances the sweetness nicely.

Creative Ways to Present

For special occasions, I arrange the buns in a circle on a cake stand and drizzle extra icing over the top for a rustic yet festive look. Another fun idea is serving them alongside a small pot of homemade spiced jam for guests to add themselves. Kids love decorating their own crosses by piping the icing, making it a fun interactive dessert.

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 if you wrap them well. Just warm a bun for a few seconds in the microwave before enjoying to revive that fresh-baked softness.

Freezing

These buns freeze beautifully! I let them cool completely, then wrap individually in plastic wrap and place all wrapped buns in a freezer bag. When you want a bun, thaw it at room temperature, then warm gently to get that freshly baked feel back.

Reheating

Reheating hot cross buns is easy—pop them in the microwave for about 10-15 seconds or warm in a low oven wrapped in foil for about 5 minutes. Adding a tiny pat of butter while reheating makes them even more indulgent.

Frequently Asked Questions:

Can I use instant yeast instead of active dry yeast?

Yes! If you use instant yeast, you can skip the proofing step with warm milk. Just mix it directly with the flour and other ingredients. The dough may rise a bit faster, so keep an eye on it during the rising stages.

What if I don’t have all the spices listed?

No worries! The key warming spice is cinnamon, so if you only have that, your buns will still be delicious. Adding any combination of cloves, nutmeg, allspice, or cardamom enhances the flavor but isn’t mandatory.

Can I make these buns dairy-free?

Absolutely, substitute whole milk with a plant-based alternative like almond or oat milk, and use a vegan butter substitute. Timing and texture might vary slightly, but you’ll still get tasty buns.

How do I know when the buns are fully baked?

They should be golden brown all over and sound hollow when tapped on top. If you have a kitchen thermometer, the internal temperature should reach about 190°F (88°C). Avoid overbaking to keep them soft and tender.

Final Thoughts

Making this Delicious Fruit Hot Cross Buns Recipe has become one of my favorite kitchen rituals. There’s a real joy in transforming simple ingredients into soft, spiced, fruit-studded buns that feel just right on any occasion. I’m confident you’ll love the warming scents and tender crumb as much as I do—give this recipe a try and enjoy the lovely tradition of hot cross buns any time of year!