Name: Warm 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, cranberries, cherries, or blueberries; 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 (enough to make a thick, pipeable icing)

There’s nothing quite like the comforting smell of freshly baked buns filled with juicy, sweet fruits and fragrant spices. This Warm Fruit Hot Cross Buns Recipe is my go-to for cozy mornings and special occasions, delivering soft, tender buns that practically melt in your mouth.

A close-up view of a metal baking tray filled with twelve golden-brown hot cross buns arranged in three rows of four. Each bun has a smooth, shiny surface with a slightly dark toasted top, showing small dark spots from raisins or currants inside the bread. White icing crosses form a neat grid pattern over the buns, with three horizontal and four vertical lines covering the top. The tray sits on a textured white marbled surface, and soft natural light highlights the warm color and texture of the buns. 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 Warm Fruit Hot Cross Buns Recipe
Top Tip
How to Serve Warm Fruit Hot Cross Buns Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Warm Fruit Hot Cross Buns Recipe

Why You'll Love This Recipe

I've tried my fair share of hot cross bun recipes, but this one stands out with its beautifully balanced spice blend and irresistibly soft crumb. Whether it’s for Easter or just a treat with your afternoon tea, you'll appreciate how simple it is to turn basic ingredients into something magical.

Generous Fruit Soak: Softens dried fruits perfectly, so each bite bursts with juicy flavor.
Rich, Spiced Dough: The warming spices and orange zest add layers of comforting aroma.
Buttery Softness: Adding butter gradually ensures a tender, elastic dough that’s not tough or dry.
Handy Egg Wash & Glaze: Gives each bun its trademark shiny, golden top and a subtle sticky sweetness.

The image shows a metal tray filled with 16 golden brown buns arranged in a 4 by 4 grid. Each bun is soft and slightly shiny with a smooth top, and some have small dark spots which look like raisins. A white icing forms a cross pattern over the buns, creating a grid that matches the bun arrangement. The tray sits on a white marbled surface, with a few dried apricots scattered on the left side and part of a white cloth with a black check pattern visible on the right side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe combines classic baking staples with carefully chosen spices and fruit to create those iconic hot cross buns. Each ingredient has a job to do, and I love how they come together to create a texture and flavor that’s both traditional and irresistibly fresh.

Flat lay of dried apricots, dried currants, a small white bowl of apple juice, a small white bowl of whole milk, two whole uncracked brown eggs, a small pile of salted butter, a small white bowl of granulated sugar, a small white bowl of orange zest, a small white bowl of vanilla extract, small piles of ground cinnamon, ground cloves, ground nutmeg, ground cardamom, a small white bowl of salt, a small pile of bread flour, a small white bowl of powdered sugar, a small white bowl of apricot jam, a small white bowl of 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

Dried apricots or mixed dried fruit: Soaking these softens them so they plump up and spread natural sweetness throughout the bun.
Dried currants or raisins: Adds chewy texture contrast and bursts of concentrated grape flavor.
Whole milk: Provides richness and moisture, essential for soft, tender buns.
Eggs: Contribute to both structure and richness in the dough.
Salted butter: Added gradually for a tender crumb and buttery flavor without weighing down the dough.
Active dry yeast: Powers the rise and gives those light, fluffy buns we all want.
Granulated sugar: Balances tartness, feeds the yeast, and helps caramelize the crust gently.
Orange zest: Makes the flavor lively and fresh — a small touch that really brightens the whole thing.
Vanilla extract & warm spices (cinnamon, cloves, nutmeg, cardamom): Create that classic warm, cozy flavor that’s synonymous with hot cross buns.
Flour (bread or all-purpose): The foundation providing structure, with bread flour offering a slightly chewier texture.
Apricot jam for glaze: Adds sheen and a glossy appearance while imparting an extra layer of sweetness.
Icing ingredients: Traditional finishing touch to make the iconic crosses, adaptable to your preferred thickness.

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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 that this Warm Fruit Hot Cross Buns Recipe is super flexible. Sometimes I swap the dried fruit combination depending on what I have on hand or add a handful of chopped nuts for a little crunch. You’re definitely encouraged to make it your own!

Variation: Once, I swapped the dried apricots and currants for dried cherries and blueberries — it gave a delightful tartness balancing the sweetness perfectly.
Dietary tweak: For a dairy-free version, substitute the milk with oat milk and swap butter for a plant-based alternative that works well in baking.
Spice level: If you prefer a milder bun, reduce the cloves or cardamom slightly; for more warmth, add a pinch of ginger or mace.

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

Step 1: Soak the Dried Fruit to Plump it Up

I start by soaking the dried apricots and currants in apple juice or water. Wrapping the bowl tightly with plastic and popping it in the microwave for 30-45 seconds traps the steam and softens the fruit beautifully. This step is key—it’s the secret to juicy, tender fruit bits inside your buns instead of hard, chewy surprises!

Step 2: Proof the Yeast for a Foamy Start

Warming the milk gently and adding a little sugar to activate the yeast helps ensure a lively rise. Watching that bubbly foam develop is always reassuring—it means your yeast is ready to work its magic. If you’re using instant yeast, you can skip this step to speed things up.

Step 3: Mix and Knead the Dough to Perfection

Start by mixing the liquids, sugar, zest, spices, salt, and a bit of flour together in your mixer with the paddle attachment until just combined. Then switch to the dough hook and gradually add remaining flour as you knead, adding softened butter slowly—this gradual incorporation is what gives the dough a springy soft texture. Expect it to be a bit sticky; this helps keep your buns tender. If it feels too wet, sprinkle a little more flour, but less is better here.

Step 4: Fold in the Fruit Carefully

Adding the soaked fruit and any leftover liquid to the dough takes a bit of patience. I usually finish kneading by hand to make sure everything is evenly distributed without tearing the dough. The burst of sweet fruit flecks makes these buns so inviting.

Step 5: First Rise in a Warm Spot

Transfer your dough to a greased bowl, cover tightly, and let it rise somewhere cozy – like a sunny windowsill or near your stove. It might not quite double because of all the butter and fruit, but it should puff up nicely in 1 to 2 hours. This slower rise means deeper flavor and a softer crumb.

Step 6: Shape the Buns and Second Proof

Once risen, divide the dough into 12 even pieces and shape into smooth balls by pinching the seams underneath. Placing them close in a baking dish encourages softness from baking side-by-side. Cover and let them puff for another 30-60 minutes — this is when you’ll start to see those classic hot cross bun shapes taking form.

Step 7: Egg Wash and Bake to Golden Perfection

Brush each bun with a simple egg white and water wash to create that smooth, shiny crust. Bake at 375°F for about 25-30 minutes, keeping a close eye near the end—they should be golden brown and sound hollow when tapped, but not dry.

Step 8: Glaze While Still Warm

A quick apricot jam glaze brushed on immediately after baking creates that classic sticky sheen. It’s such a satisfying step that almost glams up the buns!

Step 9: Pipe On the Icing Crosses

Whisk powdered sugar with vanilla and milk until thick but pipeable, then snip a corner off a plastic bag and draw perfect crosses on each bun. This little detail turns these from tasty domes of dough into iconic hot cross buns.

Top Tip

Years of baking hot cross buns taught me the importance of patience and gentle handling. The dough looks sticky and almost too soft at first, but resist the urge to add too much flour—it pays off with buns that are tender and slightly chewy, just how it should be.

Sticky Dough Love: Embrace stickiness during kneading but work on a lightly floured surface to shape.
Warm Rise Spot: A slightly warm (not hot) location helps yeast activate evenly for a better rise.
Glaze While Hot: Applying the apricot glaze right after baking seals in moisture and adds that delightful shine.
Pipe the Icing Cold: Let the buns cool slightly before piping icing so it doesn’t just melt away, keeping those crisp crosses.

How to Serve Warm Fruit Hot Cross Buns Recipe

fruit hot cross buns - Serving Suggestion

Garnishes

I typically serve these warm with a pat of salted butter melting right into the bun—it’s pure heaven. Sometimes, I like a little drizzle of honey or a smear of clotted cream if I want to turn it into a more indulgent treat.

Side Dishes

These buns pair beautifully with a hot cup of tea or coffee. For a brunch, I like serving them alongside scrambled eggs or fresh fruit salad, turning this simple bread into part of a lovely, relaxed spread.

Creative Ways to Present

For Easter or special gatherings, I’ve arranged buns in a circle on a pretty platter with extra piping icing as decorative accents. Another fun idea is turning leftover buns into mini bread puddings drizzled with custard—your guests will be amazed!

Make Ahead and Storage

Storing Leftovers

Leftover warm fruit hot cross buns keep well in an airtight container at room temperature for up to two days. I gently wrap them in foil or a clean tea towel to protect their softness without making them soggy.

Freezing

I’ve frozen shaped but unbaked buns before, then thawed and baked them fresh when I wanted. You can also freeze fully baked buns wrapped tightly; just thaw at room temp and reheat gently before serving.

Reheating

To revive leftovers, I pop one bun in the microwave for about 15 seconds or warm them briefly in a low oven. This brings back that warm softness, just like fresh from the oven.

Frequently Asked Questions:

Can I use instant yeast instead of active dry yeast?

Yes! If you use instant yeast, you can skip the step of proofing it in warm milk and sugar. Just add it directly to the flour and mix as usual. Instant yeast tends to work faster, so keep an eye on your dough rise times.

How do I know when the buns are fully baked?

The buns should be golden brown on top and sound hollow when you tap the bottom gently. If you have a kitchen thermometer, the internal temperature should be around 190°F (88°C). Avoid overbaking to keep the buns soft and moist.

Can I substitute dried fruits?

Absolutely! Feel free to use dried cherries, blueberries, cranberries, or even mixed peel. Just remember to soak them briefly to keep the texture soft and juicy in the finished buns.

What’s the best way to store leftover buns?

Store leftover buns in an airtight container at room temperature for up to two days. Wrapping them in foil or a tea towel helps retain softness. For longer storage, freeze and reheat gently before enjoying.

Final Thoughts

This Warm Fruit Hot Cross Buns Recipe holds a special place in my kitchen—and heart. It reminds me of cozy mornings with family, the smell of spice-filled dough filling the air, and the joyous anticipation of breaking a warm, sticky sweet bun together. I hope you’ll give it a try and maybe even create some special memories of your own.