Why You’ll Love This Recipe

Hot Cross Buns with Candied Fruit are a soft, spiced yeast bun traditionally enjoyed during Easter, but delicious any time of year. These buns are filled with warm spices, studded with colorful candied fruit, and topped with a signature cross and sweet glaze. The contrast of fluffy bread and chewy fruit makes them a comforting, festive treat perfect for breakfast or afternoon tea.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flouractive dry yeastgranulated sugarsaltwhole milkunssalted buttereggsground cinnamon and allspicescandied fruit mix (like orange peel, lemon peel, and cherries)raisins or currantsvanilla extractpowdered sugarwater

directions

Warm the milk until it’s lukewarm, then combine it with yeast and a pinch of sugar. Let it sit for 5–10 minutes until foamy.

In a large bowl, mix flour, remaining sugar, salt, and spices.

Add the yeast mixture, softened butter, egg, and vanilla extract. Mix to form a soft dough.

Knead the dough for about 10 minutes until smooth and elastic. Add more flour if needed.

Fold in candied fruit and raisins, kneading just until evenly distributed.

Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).

Punch down the dough, divide into equal portions, and shape into balls. Arrange them on a parchment-lined baking sheet close together.

Cover and let rise again for 30–45 minutes until puffy.

Preheat the oven to 375°F (190°C). Pipe a flour-and-water paste cross on top of each bun.

Bake for 20–25 minutes, or until golden brown and cooked through.

Mix powdered sugar with a little water to make a glaze, and brush it over the warm buns after baking.

Servings and timing

This recipe yields approximately 12 buns.
Preparation time: 25 minutes
Rising time: 1 hour 30 minutes
Baking time: 20–25 minutes
Total time: 2 hours 15–20 minutes

Variations

Substitute the candied fruit with dried cranberries or chopped apricots for a different flavor.

Add a touch of orange zest to the dough for a citrusy aroma.

Use brown sugar instead of granulated sugar for a deeper molasses note.

Top with a cream cheese glaze for a richer finish.

Add chopped nuts like pecans or walnuts for crunch.

storage/reheating

Store Hot Cross Buns in an airtight container at room temperature for up to 3 days.
Reheat in a microwave for 10–15 seconds or in a low oven for 5–7 minutes.
Freeze for up to 2 months; thaw and warm before serving.

FAQs

Why are they called Hot Cross Buns?
The cross on top symbolizes the crucifixion, traditionally associated with Good Friday.

Can I make them ahead of time?
Yes, shape the buns and refrigerate overnight before the second rise. Bake fresh the next morning.

Can I use instant yeast?
Yes, skip the proofing step and mix directly with dry ingredients.

What if I don’t have candied fruit?
You can use all raisins or a mix of dried fruits instead.

How do I make the cross topping?
Combine flour and water into a thick paste and pipe over the buns before baking.

Do they have to be glazed?
The glaze adds shine and sweetness but can be skipped if preferred.

Why didn’t my buns rise properly?
Check that your yeast is fresh and your rising environment is warm enough.

Can I use non-dairy milk?
Yes, almond or oat milk can be used as substitutes.

What spice blend works best?
Ground cinnamon and allspice are classic, but you can also add a pinch of nutmeg or cloves.

Can I toast leftover buns?
Yes, they’re delicious toasted with butter the next day.

Conclusion

Hot Cross Buns with Candied Fruit are a festive and flavorful way to celebrate tradition with a touch of sweetness. Whether served warm on a holiday morning or enjoyed with tea, their soft texture and spiced fruit interior make them a timeless favorite. Try this version for a bakery-style experience right from your kitchen.