Name: Sweet 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 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 something undeniably cozy about biting into freshly baked buns studded with fruity sweetness and warming spices. This Sweet Fruit Hot Cross Buns Recipe is one of those classic treats that fills your kitchen with the scent of comfort and celebration, perfect any time you crave that balance of soft dough and tangy fruit bursts.

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 Sweet Fruit Hot Cross Buns Recipe
Top Tip
How to Serve Sweet Fruit Hot Cross Buns Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Fruit Hot Cross Buns Recipe

Why You'll Love This Recipe

I’ve made my fair share of hot cross buns over the years, but this Sweet Fruit Hot Cross Buns Recipe always wins me over with its soft, pillowy dough and perfectly balanced bursts of dried fruit. It’s one of those recipes where every bite tastes like a little celebration.

Moist and Tender Texture: The use of milk, butter, and a mix of warming spices creates an irresistibly soft crumb that melts in your mouth.
Fruit Soaked for Juiciness: Soaking the dried fruit in apple juice or water plumps them up, making each bite juicy and flavorful, not dry or tough.
Classic Cross Design with a Twist: The icing cross is easy to pipe and adds just the right touch of sweetness and tradition.
Versatile and Fun to Customize: You can swap fruit types or adjust spices to your liking — I love making the recipe my own and encourage you to do the same!

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

Every ingredient plays a key part in making your Sweet Fruit Hot Cross Buns Recipe sing. From the tenderizing butter to the fragrant spices and softening fruit, shopping smart and choosing quality basics really pays off here.

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: Helps soften the dried fruit without overpowering their natural flavors.
Dried Apricots, Cranberries, Cherries, or Blueberries: Adds delightful bursts of tart sweetness and chewiness.
Dried Currants or Raisins: Traditional and wonderfully sweet, they bring a classic touch to the buns.
Whole Milk (room temperature): Enriches the dough for softness and helps activate the yeast gently.
Eggs and Egg Yolk: Adds structure, richness, and colour to the dough while the reserved egg white is perfect for that shiny egg wash.
Salted Butter: Brings richness and tenderness, plus a slightly savory edge to balance the sweetness.
Active Dry Yeast: The magic that helps your dough rise beautifully and develop those airy pockets.
Granulated Sugar: Sweetens the dough and feeds the yeast to encourage a lively rise.
Orange Zest: Brightens flavors with fresh citrus notes, complementing the spices and fruit.
Vanilla Extract: Adds warmth and a subtle sweetness in the background.
Cinnamon, Cloves (or Allspice), Nutmeg, Cardamom: A perfect medley of spices that create that signature hot cross bun aroma and taste.
Salt: Balances all the sweetness and enhances flavor depth.
Bread Flour or All-Purpose Flour: Provides the structure and chew needed for a soft yet sturdy bun.
Apricot Jam or Preserves: Makes a shiny, glossy glaze that seals in freshness.
Powdered Sugar and Milk: Used for piping the iconic icing crosses with the perfect consistency.

📝

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

One of the joys of this Sweet Fruit Hot Cross Buns Recipe is how forgiving and adaptable it is. I often swap dried fruit depending on what I have on hand or switch up the spices when I feel like something a bit more indulgent or floral.

Variation: I once made a batch with dried cherries and orange zest only, and it was a hit at a brunch! You can also reduce spices for a milder version for kids.
Dietary Modification: Using a plant-based milk and vegan butter works surprisingly well if you want a dairy-free option.
Seasonal Changes: Try adding finely chopped candied ginger or a splash of rum for holiday flair.

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

Step 1: Soften Your Fruit to Juicy Perfection

Start by placing your choice of dried apricots and currants in a microwave-safe bowl with apple juice or water. Cover it tightly with plastic wrap and zap it for 30-45 seconds. This traps steam and gently plumps the fruit, ensuring they aren’t dry or chewy inside your buns. Set this aside while you get the rest going.

Step 2: Wake Up the Yeast

Warm your milk just until it’s pleasantly warm to the touch (not hot – that’ll kill your yeast!). Stir in a teaspoon of sugar and sprinkle the yeast over the top. Wait 5 to 10 minutes until it bubbles up foamy; that’s the yeast saying, “I’m ready!” If you’re using instant yeast, you can skip the proofing—just move straight on to mixing.

Step 3: Mix and Knead Until Silky Smooth

In your stand mixer’s bowl fitted with the paddle attachment, combine the proofed yeast mixture with eggs, orange zest, vanilla, spices, sugar, salt, and part of your flour. Mix until just combined, then switch to the dough hook to knead while slowly adding the rest of the flour. Once all is mixed, add softened butter in tablespoons, kneading between each addition. The dough will be sticky—that’s a good sign for ultra-soft buns. If it’s overly sticky, gradually add up to half a cup more flour, but remember, softer dough means softer buns.

Step 4: Fold in the Fruity Goodness

Now to work those plumped fruit morsels evenly into your dough. Add the soaked fruit and any leftover liquid to the dough and knead gently by hand or with your dough hook. You may need to turn the dough with a scraper to make sure the fruit is evenly dispersed without smashing it.

Step 5: First Rise — Patience Rewarded

Place your dough in a large greased bowl, cover it tightly with plastic wrap, and find a warm spot to let it rise. This might take longer than ordinary bread dough because the fruit and fats slow yeast activity — expect about 1 to 2 hours. You want it puffy and almost doubled. I like setting mine by a sunny window or near a warm stove.

Step 6: Shape and Final Rise

Once risen, turn the dough out onto a clean surface and divide into 12 equal pieces. To get that smooth dome shape, pinch the ends underneath each piece, then place them snugly into a greased 9×13-inch pan. Cover again and let them puff up for 30-60 minutes. You’ll know they’re ready when they gently press against each other and look soft and inviting.

Step 7: Egg Wash and Bake to Golden Perfection

Preheat your oven to 375°F. Whisk the reserved egg white with water and gently brush it over each bun. This step gives you that stunning golden shine when baked. Bake for about 25-30 minutes, watching carefully so they don’t dry out. They should be golden brown on top and feel light when you tap them.

Step 8: Glaze While Warm.

Right out of the oven, warm your apricot jam diluted with a bit of water and brush it over the buns while still hot. This adds a beautiful shine and a hint of fruity sweetness that seals in freshness.

Step 9: Pipe Your Icing Crosses

Mix powdered sugar, vanilla, salt, and enough milk to create a thick but pipeable icing. Put it in a bag, snip a tiny corner off, and pipe crosses on each bun while they cool. The classic touch you won’t want to skip!

Top Tip

From my kitchen adventures, these tips make a huge difference in getting soft, flavorful buns that everyone asks you to make again.

Fruit Soak Time: Don’t skip soaking the dried fruit; it yields moist, tender bites and stops those raisins or currants from being too chewy.
Don’t Over-flour: Sticky dough can be intimidating, but flour is your enemy in excess here — the softer you keep it, the better your buns will turn out.
Warm Spot for Rising: I find a sunny windowsill or near a warm oven is perfect for letting the dough rise just right without a draft or chill.
Egg Wash Brush: Apply gently and avoid pooling — too much egg wash in one spot can cause dark spots on the crust.

How to Serve Sweet Fruit Hot Cross Buns Recipe

Sweet Fruit Hot Cross Buns - Serving Suggestion

Garnishes

I love to serve these buns with a simple slather of good butter or a drizzle of honey right after the icing sets, so they’re warm and melty. Sometimes I sprinkle a little extra powdered sugar for a pretty snowy finish that guests adore.

Side Dishes

Pair these buns with a creamy cup of chai tea or coffee for a breakfast that feels special. For brunch, they go wonderfully alongside fruit salad or scrambled eggs to balance sweet and savory.

Creative Ways to Present

Here’s a fun idea — arrange your hot cross buns in a circle on a decorative platter with a few edible flowers or fresh orange slices tucked between. It’s perfect for Easter or any festive gathering and always elicits “Wow!” from friends.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), store them in an airtight container at room temperature for 1-2 days. I find they stay soft best this way, and reheating gently brings back that fresh-baked feel.

Freezing

Freeze any extra buns once cooled by wrapping them tightly in plastic wrap and popping them in a freezer bag. They freeze beautifully and thaw almost overnight on the counter or in the fridge.

Reheating

I like to warm them in the microwave for 10-15 seconds wrapped in a slightly damp paper towel, which keeps the bun soft and moist — just like fresh from the oven!

Frequently Asked Questions:

Can I use other dried fruits besides apricots and currants?

Absolutely! This Sweet Fruit Hot Cross Buns Recipe is quite forgiving — dried cranberries, cherries, blueberries, or even chopped figs work beautifully. Just make sure to soak them so they stay moist.

What if my dough doesn’t rise much?

Because of the fruit and fat in the dough, it might not double perfectly. Look for it to be noticeably puffier and soft to the touch rather than sharply doubled in size. A warm spot helps speed this along.

Can I make this recipe without a stand mixer?

Yes, though it’s a bit of a workout! You’ll want to mix by hand in a large bowl and then knead on a clean surface for about 10-12 minutes until the dough is smooth and elastic. Patience pays off!

How do I know when the buns are fully baked?

The buns should be golden brown on top and feel light when you gently tap them. If you have a thermometer, the inside should reach about 190°F. Avoid overbaking to keep them tender and soft.

Final Thoughts

This Sweet Fruit Hot Cross Buns Recipe has become my go-to for festive breakfasts and whenever I want that nostalgic, cozy bakery feel at home. The aroma, the tender crumb, and the vibrant fruit folds into each bite make it feel like a warm hug. Trust me, you’ll love sharing these with your family or friends — and I’m cheering you on to give them a try and put your own spin on this timeless classic!