Nothing says Easter quite like hot cross buns with candied fruit.
These soft, spiced buns have been a beloved tradition for centuries, often enjoyed on Good Friday as a symbol of the season.
Their fragrant blend of cinnamon, nutmeg, and allspice, combined with chewy candied fruit and a sweet glaze, makes them an irresistible treat.
While store-bought versions are available, nothing beats the aroma and taste of freshly baked hot cross buns straight from the oven.
We’ll show you how to make them from scratch, with step-by-step instructions to ensure they turn out fluffy, flavorful, and perfect for sharing.
Ingredients for Hot Cross Buns with Candied Fruit
To make hot cross buns with candied fruit, you’ll need a combination of pantry staples and flavorful add-ins:
For the Dough:
- 4 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast (one packet)
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ¾ cup warm milk (110°F)
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 cup candied fruit (candied orange peel, cherries, lemon peel)
For the Cross:
- ½ cup all-purpose flour
- 5 tablespoons water
For the Glaze:
- ¼ cup apricot jam or honey
- 1 tablespoon water
Step-by-Step Instructions for the Best Hot Cross Buns
1. Activate the Yeast
- In a small bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5–10 minutes until it becomes foamy. This ensures the yeast is active and ready to help the dough rise.
2. Make the Dough
- In a large mixing bowl, whisk together the flour, remaining sugar, salt, cinnamon, nutmeg, and allspice.
- Add the melted butter, eggs, and activated yeast mixture. Stir until combined, then knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Gently knead in the candied fruit until evenly distributed throughout the dough.
3. Proof the Dough
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. Shape the Buns
- Punch down the dough and divide it into 12 equal portions. Shape each portion into a ball and place them on a lined baking sheet, leaving a little space between each bun.
- Cover loosely with plastic wrap and let rise again for 30–45 minutes.
5. Make the Cross Paste
- Mix the flour and water together to form a thick paste. Transfer to a piping bag and pipe a cross onto each bun.
6. Bake the Buns
- Preheat the oven to 375°F (190°C).
- Bake the buns for 18–22 minutes, or until golden brown and cooked through.
7. Glaze for a Shiny Finish
- While the buns are still warm, heat the apricot jam or honey with water until slightly runny. Brush the glaze over the tops for a glossy finish.
How to Serve and Store Hot Cross Buns
Serving Suggestions:
- Hot cross buns are best enjoyed warm, either fresh from the oven or lightly toasted.
- Spread with butter, honey, or jam for added sweetness.
- Pair with a cup of tea or coffee for a cozy treat.
Storing Hot Cross Buns:
- Store in an airtight container at room temperature for up to 3 days.
- To keep them soft longer, store in the refrigerator and reheat before serving.
- Freeze leftovers by wrapping them individually in plastic wrap and storing in a freezer bag for up to 3 months. Reheat in the oven at 300°F (150°C) for 10 minutes before serving.
Recipe Variations and Substitutions
If you want to customize your hot cross buns, here are some ideas:
- Dried Fruit Alternative: Swap candied fruit for raisins, cranberries, or chopped dates.
- Chocolate Twist: Replace the candied fruit with chocolate chips for a sweeter version.
- Dairy-Free Option: Use almond milk and dairy-free butter to make these buns vegan-friendly.
- Gluten-Free Buns: Substitute all-purpose flour with a gluten-free flour blend and add 1 teaspoon of xanthan gum for structure.
Recipe FAQ’s
Can I make hot cross buns ahead of time?
Yes, you can make the dough ahead and refrigerate it overnight before shaping and baking. Alternatively, you can bake the buns and store them in an airtight container for up to three days.
How do I make the buns softer?
Ensure you knead the dough well to develop the gluten and avoid overbaking. Storing them in an airtight container also helps retain moisture.
Can I use fresh fruit instead of candied fruit?
Fresh fruit has a high water content, which may affect the dough’s texture. It’s best to use dried or candied fruit for the best results.
Hot Cross Buns with Candied Fruit
Hot cross buns with candied fruit are a classic Easter treat featuring a spiced, soft dough enriched with chewy candied fruit. These traditional buns are marked with a signature flour cross and finished with a sweet, glossy glaze. They require simple ingredients like flour, yeast, sugar, warm milk, eggs, and butter, with warming spices to enhance their flavor.This homemade version ensures a fresh, flavorful result that is perfect for Easter celebrations or as a comforting treat year-round.
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast one packet
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ¾ cup warm milk 110°F
- ¼ cup unsalted butter melted
- 2 large eggs
- 1 cup candied fruit candied orange peel, cherries, lemon peel
For the Cross:
- ½ cup all-purpose flour
- 5 tablespoons water
For the Glaze:
- ¼ cup apricot jam or honey
- 1 tablespoon water
Instructions
Activate the Yeast
- In a small bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5–10 minutes until it becomes foamy. This ensures the yeast is active and ready to help the dough rise.
Make the Dough
- In a large mixing bowl, whisk together the flour, remaining sugar, salt, cinnamon, nutmeg, and allspice.
- Add the melted butter, eggs, and activated yeast mixture. Stir until combined, then knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Gently knead in the candied fruit until evenly distributed throughout the dough.
Proof the Dough
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Shape the Buns
- Punch down the dough and divide it into 12 equal portions. Shape each portion into a ball and place them on a lined baking sheet, leaving a little space between each bun.
- Cover loosely with plastic wrap and let rise again for 30–45 minutes.
Make the Cross Paste
- Mix the flour and water together to form a thick paste. Transfer to a piping bag and pipe a cross onto each bun.
Bake the Buns
- Preheat the oven to 375°F (190°C).
- Bake the buns for 18–22 minutes, or until golden brown and cooked through.
Glaze for a Shiny Finish
- While the buns are still warm, heat the apricot jam or honey with water until slightly runny. Brush the glaze over the tops for a glossy finish.