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 (or 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 something utterly comforting about pulling a tray of warm, fragrant buns from the oven—soft, spicy, and studded with juicy fruits. This Warm Fruit Hot Cross Buns Recipe is exactly that kind of treat, perfect for cozy mornings or teatime indulgence that feels a little special but is surprisingly simple to make.

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 made many hot cross buns in my time, but this version stands out thanks to its lush fruit soak and a blend of warming spices that work together beautifully. It’s both traditional and fresh—a real crowd-pleaser every time.

Fruity and Soaked: Soaking the dried fruit in apple juice or water before mixing brings out a wonderful juiciness and softness in every bite.
Balanced Spices: Using cinnamon, nutmeg, cardamom, and cloves adds depth without overpowering the natural sweetness of your fruit.
Soft, Buttery Dough: The addition of butter kneaded in slowly creates buns that are tender and melt-in-your-mouth satisfying.
Beautiful Icing Crosses: The piped icing finish is clean, elegant, and gives that classic hot cross bun look that’s perfect for sharing.

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

Each ingredient in this Warm Fruit Hot Cross Buns Recipe plays a crucial role, from the fruit soak that tenderizes to the warm spices that fill your kitchen with heavenly aromas. Here’s a quick rundown of why they’re a winning team.

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 Fruit (Apricots, Currants, etc.): These bring natural sweetness and texture; soaking them softens and plumps the fruit, avoiding dryness.
Apple Juice or Water: Used to soak the fruit; apple juice adds subtle fruitiness, water keeps it neutral but effective.
Whole Milk: Adds richness and helps tenderize the dough.
Eggs + Egg Yolk: Create structure and moisture; reserving the white for the egg wash ensures a glossy finish.
Butter: Adds flavor and tenderness; kneading it in gradually helps keep the dough elastic.
Active Dry Yeast: Essential for rise and fluffiness; proofing it with warm milk ensures it’s active and ready.
Granulated Sugar: Sweetens the dough and feeds the yeast during proofing.
Orange Zest: Adds a bright, citrus contrast to the sweet and spicy notes.
Vanilla Extract: Builds a warm, inviting flavor base.
Spices (Cinnamon, Cloves, Nutmeg, Cardamom): These traditional spices give the buns their signature cozy aroma and taste.
Bread or All-Purpose Flour: Provides structure; bread flour gives chewiness, all-purpose will still work well for softness.
Apricot Jam and Powdered Sugar: The jam makes a shiny glaze, and the powdered sugar helps form the perfect piping icing crosses.

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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 tweaking this Warm Fruit Hot Cross Buns Recipe depending on the season or mood. It’s a flexible dough that welcomes different dried fruits or even a splash of your favorite spirit in the soak for a grown-up twist.

Variation: One of my favorite variations is swapping apricots and currants for a mix of dried cherries and blueberries—gives a lovely tang that balances the spice beautifully.
Dietary Change: You can substitute the butter with non-dairy spread, and use a plant-based milk to keep these buns vegan-friendly without losing softness.
Spice Level: Feel free to reduce or swap spices; if you prefer a milder bun, leaving out the cardamom still results in a delicious final.

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

Step 1: Soak the Fruit

Start by placing your dried fruit in a microwave-safe bowl with apple juice or water. Cover it tightly with plastic wrap and microwave for about 30 to 45 seconds. This traps steam and helps the fruit plump up nicely. I always find this step makes a huge difference—no crunchy bits here, just melt-in-your-mouth fruit. Set aside and let the fruit continue soaking while you prepare the rest.

Step 2: Proof the Yeast

Warm your milk in the microwave just until it’s pleasantly warm—not hot—and stir in a teaspoon of sugar and your active dry yeast. Let it sit for 5 to 10 minutes, until it looks foamy and alive. This little pause reassures you that your yeast is ready to work its magic. If you happen to use instant yeast, you can skip this step altogether and move right to combining ingredients.

Step 3: Mix Your Dough

In your mixer bowl, combine the proofed yeast mix with eggs, sugar, orange zest, vanilla, the warm spices, salt, and part of your flour. Start mixing with the paddle attachment, then switch to the dough hook as you add the remaining flour. The dough will seem sticky—that’s good! This softness leads to those wonderfully tender buns.

Step 4: Incorporate the Butter and Fruit

Next, add your softened butter one tablespoon at a time. Knead for about a minute between additions. This slow integration ensures your dough stays silky and stretchy. Once the butter is fully mixed in, gently knead in the soaked fruit and any leftover juice. You might need to help out with your hands to evenly disperse everything—don’t be shy about turning the dough over a couple of times.

Step 5: First Rise

Transfer your dough to a well-oiled bowl, cover tightly with plastic, and find a warm spot to let it rise for 1 to 2 hours. My go-to place is a sunny windowsill or the back of the stove. The dough might not double fully because of the fruit and butter, but it should get noticeably puffier and jiggle a bit when you gently poke it.

Step 6: Divide and Shape

Lightly flour your work surface and turn out the risen dough. Use a bench scraper or sharp knife to cut it into 12 equal pieces. Shape each piece into a smooth ball by tucking edges underneath to create tension on top. Place the buns close together in a greased 9x13-inch pan—it’s nice when they touch after the second rise, giving soft sides.

Step 7: Second Rise and Preheat Oven

Cover your shaped buns and let them rise again for about 30 to 60 minutes. While they’re puffing up, preheat your oven to 375°F (190°C). You want your buns nicely puffy and soft to the touch before baking.

Step 8: Egg Wash and Bake

Whisk together the reserved egg white with two teaspoons of water. Gently brush this over the top of your buns—we’re aiming for a golden, shiny crust. Bake for 25 to 30 minutes until the buns are beautifully browned and cooked through. Keep a close eye in the last 5 minutes to avoid overbaking (dry buns are not our goal).

Step 9: Glaze and Ice

While the buns are still warm, heat your apricot jam with a splash of water until smooth. Brush this glaze over the buns to add a sticky, glossy finish. Then mix up your icing with powdered sugar, vanilla, salt, and just enough milk so it holds shape but pipes easily. Snip a corner off a plastic bag and pipe the classic cross pattern over each bun.

Top Tip

Making these Warm Fruit Hot Cross Buns Recipe buns has always been a rewarding project for me. I’ve learned a few key tricks along the way to help you get that bakery-quality finish at home without stress.

Patience on the Rise: Don’t rush the proofing. The dough takes longer than typical breads because of the fruit and butter, but the wait is worth it for fluffy buns.
Soft but Not Sticky: The dough is naturally sticky. Resist over-flouring or you’ll lose tenderness. Use just enough flour to make it manageable.
Fruit Prep Matters: Soaking the fruit ensures it’s plump and juicy inside the buns rather than dry and tough.
Egg Wash for Shine: Brushing only the egg white with water creates a beautiful, glossy top that browns evenly—skip this and your buns will look dull.

How to Serve Warm Fruit Hot Cross Buns Recipe

fruit hot cross buns - Serving Suggestion

Garnishes

I actually like these buns quite simply—just warm with a pat of salted butter that melts right in. Occasionally, I add a sprinkle of cinnamon sugar on top after glazing for an extra touch of sweetness and crunch. Fresh orange zest also brightens them right before serving if you want something fresh.

Side Dishes

These buns pair perfectly with a nice cup of tea or coffee. For brunch, I love serving them alongside scrambled eggs and some fresh fruit salad—a lovely balance to the spicy sweetness of the buns. If you’re feeling indulgent, a smear of clotted cream or cream cheese with a drizzle of honey works wonders.

Creative Ways to Present

I've also made these buns into a festive centerpiece by arranging them on a tiered cake stand around a pot of spiced chai during holiday gatherings. You could sandwich them with cream cheese frosting and turn them into little sliders for a fun twist at parties. Let your creativity shine!

Make Ahead and Storage

Storing Leftovers

Store leftover warm fruit hot cross buns in an airtight container at room temperature. They’ll stay good and soft for up to 2 days. I usually reheat them gently to bring back that lovely fresh-baked warmth before serving again.

Freezing

I often freeze these buns after baking—once fully cooled, I wrap them tightly in plastic wrap, then place in a freezer bag. They thaw beautifully overnight on the counter and taste almost as good as fresh when reheated carefully.

Reheating

To reheat, I pop a bun or two in the microwave for about 15 seconds or warm them wrapped in foil in a 300°F (150°C) oven for 10 minutes. This method keeps them moist and soft without drying them out.

Frequently Asked Questions:

Can I use instant yeast in this Warm Fruit Hot Cross Buns Recipe?

Yes! If you use instant yeast, you can skip the proofing step with the warm milk and sugar. Instead, mix the instant yeast directly with the dry ingredients, then add your wet ingredients as usual. This speeds things up a bit but the rise times remain similar.

How do I know when the buns are fully baked?

The buns should be golden brown on top and sound hollow when tapped underneath. You can also insert a skewer in the center of a bun; it should come out clean or with only a few moist crumbs, but not doughy. Avoid overbaking to keep them soft.

Can I replace the dried fruit with fresh fruit?

Fresh fruit isn’t ideal for this recipe because the moisture content can affect the dough’s consistency. Dried fruit is preferred as it keeps the dough manageable and adds concentrated sweetness. If you want fresh fruit, try serving the buns with fresh fruit on the side instead.

What’s the best way to achieve the classic cross on top of the buns?

This recipe uses a simple icing made from powdered sugar, vanilla, salt, and milk, piped onto the buns after baking and glazing. It’s easier and tastier than using dough for the crosses and gives a neat, crisp finish that hardens lightly when it cools. Make sure your icing is thick enough to pipe without running.

Final Thoughts

This Warm Fruit Hot Cross Buns Recipe has earned its place in my kitchen rotation because it brings memories of cozy mornings and makes any gathering feel just a bit more special. Whether you’re sharing with family over tea or sneaking one fresh from the oven, I hope you enjoy baking and savoring these as much as I do. Go ahead and give them a try—you might just find a new favorite!