Hot cross buns with candied fruit capture everything wonderful about traditional baking—soft dough, warm spices, sweet fruit, and that iconic cross on top. These buns have deep historical roots and have become a cherished treat for spring holidays, Sunday brunches, or cozy mornings when you want something homemade and heartwarming.
One thing I’ve always loved about making hot cross buns is the slow, comforting rhythm of working with enriched dough. The aroma that fills the kitchen as the buns bake—cinnamon, citrus, nutmeg, and buttery sweetness—is incredibly inviting. And with candied fruit folded in, each bite brings a burst of festive flavor.
If you appreciate nostalgic baked goods with real character, this recipe will feel like a warm tradition in your home.
Why These Hot Cross Buns Stand Out
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Soft, pillow-like texture with a rich, buttery crumb
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Sweet candied fruit adds a bright, festive twist
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Warm spices create comforting, holiday-inspired flavor
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Perfect for breakfast, gatherings, or gifting
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Make-ahead friendly and freezer-friendly
Equipment
Have these tools ready before you begin:
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Large mixing bowls
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Stand mixer with dough hook (optional but helpful)
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Wooden spoon or spatula
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Measuring cups and spoons
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Small saucepan
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Baking sheet or 9×13 pan
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Parchment paper
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Pastry brush
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Cooling rack
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Piping bag or small zip bag (for the flour paste cross)
Ingredients for Hot Cross Buns with Candied Fruit
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4 cups all-purpose flour
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¼ cup granulated sugar
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2 ¼ teaspoons active dry yeast
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1 teaspoon ground cinnamon
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½ teaspoon nutmeg
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½ teaspoon allspice
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1 teaspoon salt
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1 cup warm milk
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4 tablespoons unsalted butter, softened
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1 large egg
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1 cup candied fruit (mixed peel, candied orange, or candied cherries)
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Optional: ½ cup raisins or currants
For the Cross Paste
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½ cup flour
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5–6 tablespoons water
For the Glaze
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2 tablespoons apricot jam or honey
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1 tablespoon warm water
Timing and Servings
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Prep Time: 25 minutes
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Rise Time: 1 hour 30 minutes
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Cook Time: 20–25 minutes
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Total Time: Approx. 2 hours 20 minutes
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Servings: 12 buns
How to Make Hot Cross Buns with Candied Fruit
Step 1. Activate the Yeast
Warm the milk until it feels like bathwater, then stir in the yeast and a teaspoon of sugar. Let it sit for 5–7 minutes until foamy. This step ensures the dough rises beautifully.
Step 2. Prepare the Dough
In a large bowl, combine flour, sugar, spices, and salt. Mix in the butter and egg. Pour in the activated yeast mixture and stir until a soft dough forms.
If using a stand mixer, knead on medium speed for 5–6 minutes. Otherwise, knead by hand for about 8–10 minutes until smooth and elastic.
Step 3. Add the Candied Fruit
Gently fold in the candied fruit (and raisins, if using) until evenly distributed. Too vigorous mixing can tear the dough, so handle gently.
Step 4. First Rise
Place the dough in a greased bowl, cover with a towel, and let it rise for 1 hour or until doubled in size. A warm, draft-free spot works best.
Step 5. Shape the Buns
Punch down the dough and divide into 12 equal pieces. Roll each portion into a smooth ball and place on a parchment-lined baking sheet, leaving a little space between them.
Step 6. Second Rise
Cover again and let rise for 25–30 minutes while the oven preheats to 375°F (190°C). Well-risen dough creates light, airy buns.
Step 7. Pipe the Cross
Mix flour and water to form a thick paste. Transfer to a piping bag and pipe a cross on each bun.
Step 8. Bake
Bake for 20–25 minutes until golden brown and cooked through. They should smell incredible as they finish baking.
Step 9. Glaze
Warm apricot jam or honey and brush over the buns while still hot. This gives them a shiny, bakery-style finish and adds gentle sweetness.
Tips for Perfect Hot Cross Buns
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If dough feels sticky, add 1–2 tablespoons of flour—but avoid too much, which makes dry buns.
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For extra flavor, soak candied fruit in orange juice for 10 minutes before adding.
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Use room-temperature butter to ensure smooth dough.
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If buns darken too quickly, tent with foil near the end of baking.
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Leftovers reheat beautifully in the microwave for 10 seconds.
Flavor Variations
1. Spiced Cranberry Buns
Replace candied fruit with dried cranberries and add orange zest.
2. Chocolate Chip Hot Cross Buns
Skip fruit and fold in mini chocolate chips for a kid-friendly version.
3. Nutty Holiday Buns
Add chopped pecans or walnuts for crunch.
4. Whole Wheat Version
Use half whole wheat flour for a heartier, rustic texture.
Serving Suggestions
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Enjoy warm with butter or honey.
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Pair with tea, hot chocolate, or spiced latte.
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Slice and toast leftovers for a delightful breakfast.
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Serve alongside fruit salad for a balanced brunch spread.
Nutritional Facts (Approx. per bun)
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Calories: 210–240
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Carbohydrates: 38–42 g
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Protein: 4–5 g
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Fat: 4–6 g
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Fiber: 1–2 g
If you love easy breakfast recipes, you may also enjoy Cinnamon Roll Pumpkin Bread, Sausage Pancake Bites, or Carrot Cake Pancakes with Cream Cheese Frosting.
Hot Cross Buns with Candied Fruit
Ingredients
Equipment
Method
- Warm the milk until it feels like bathwater, then stir in the yeast and a teaspoon of sugar. Let it sit for 5–7 minutes until foamy. This step ensures the dough rises beautifully.
- In a large bowl, combine flour, sugar, spices, and salt. Mix in the butter and egg. Pour in the activated yeast mixture and stir until a soft dough forms.
- If using a stand mixer, knead on medium speed for 5–6 minutes. Otherwise, knead by hand for about 8–10 minutes until smooth and elastic.
- Gently fold in the candied fruit (and raisins, if using) until evenly distributed. Too vigorous mixing can tear the dough, so handle gently.
- Place the dough in a greased bowl, cover with a towel, and let it rise for 1 hour or until doubled in size. A warm, draft-free spot works best.
- Punch down the dough and divide into 12 equal pieces. Roll each portion into a smooth ball and place on a parchment-lined baking sheet, leaving a little space between them.
- Cover again and let rise for 25–30 minutes while the oven preheats to 375°F (190°C). Well-risen dough creates light, airy buns.
- Mix flour and water to form a thick paste. Transfer to a piping bag and pipe a cross on each bun.
- Bake for 20–25 minutes until golden brown and cooked through. They should smell incredible as they finish baking.
- Warm apricot jam or honey and brush over the buns while still hot. This gives them a shiny, bakery-style finish and adds gentle sweetness.
Conclusion
Hot cross buns with candied fruit deliver tender texture, warm spices, and nostalgic sweetness in every bite. They’re a timeless baked treat that feels both comforting and celebratory. Whether you enjoy them during spring holidays or simply crave something homemade and fragrant, these buns bring warmth and tradition straight to your kitchen.
Their soft crumb, glossy finish, and bursts of fruity brightness make them the kind of recipe you’ll return to year after year.
Frequently Asked Questions
1. Can I use fresh fruit instead of candied fruit?
Fresh fruit adds moisture and can affect texture, so candied or dried fruit works best.
2. Can the dough rise overnight?
Yes. Refrigerate the dough after kneading and allow it to warm for 30 minutes before shaping.
3. How do I store hot cross buns?
Keep them in an airtight container at room temperature for up to 3 days or freeze for 2–3 months.
4. Why are my buns dense?
The dough may have been under-kneaded or the yeast may not have activated fully.
5. Can I make them dairy-free?
Use plant-based milk and vegan butter for great results.
6. Can I make mini buns?
Absolutely—simply shape into smaller pieces and reduce baking time slightly.