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Cozy Hot Cross Buns Recipe Easy Soft Spiced Fruit Homemade

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Soft, spiced hot cross buns with soaked dried fruit, perfect for cozy mornings, holiday treats, or afternoon tea. Easy to make and packed with warm spices and juicy fruit.

Ingredients

Scale
  • 4 cups all-purpose flour (480 g), sifted
  • 2 ¼ tsp active dry yeast (1 packet)
  • ⅓ cup granulated sugar (65 g)
  • 1 ½ cups warm whole milk (360 ml), about 110°F (43°C)
  • 4 tbsp unsalted butter (56 g), softened
  • 2 large eggs, room temperature
  • 1 tsp salt
  • 1 cup mixed dried fruit (currants, raisins, chopped dried apricots) (150 g)
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ⅓ cup warm water (80 ml)
  • 1 tsp orange zest, fresh
  • ½ cup all-purpose flour (60 g) for crosses
  • ⅓ cup water (80 ml) for crosses
  • ¼ cup apricot jam (80 g), warmed and strained for glaze

Instructions

  1. Prepare the Soft Spiced Fruit: In a small bowl, combine mixed dried fruit with warm water, cinnamon, nutmeg, cloves, and orange zest. Let soak for 15 minutes.
  2. Activate the Yeast: Warm milk to about 110°F (43°C). Stir in yeast and a pinch of sugar. Let sit until frothy, about 5-10 minutes.
  3. Mix the Dough: In a large bowl or mixer, combine flour, sugar, and salt. Add yeast mixture, softened butter, and eggs. Mix until dough begins to come together.
  4. Knead the Dough: Knead on a floured surface or with a dough hook until smooth, elastic, and slightly tacky but not sticky, about 8-10 minutes.
  5. Fold in the Fruit: Drain excess liquid from soaked fruit and gently fold into the dough evenly.
  6. First Rise: Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
  7. Shape the Buns: Punch down dough and divide into 12 equal portions (~70 g each). Shape into smooth balls and place on a parchment-lined baking sheet.
  8. Second Rise: Cover buns lightly and let rise until puffy and nearly doubled, about 30-40 minutes.
  9. Make the Crosses: Mix flour and water into a thick paste. Transfer to a piping bag or zip-top bag with corner snipped. Pipe crosses onto each bun.
  10. Bake: Preheat oven to 375°F (190°C). Bake buns for 20-25 minutes until golden brown and cooked through.
  11. Glaze: While buns are warm, brush with warmed apricot jam for a shiny finish.
  12. Cool and Enjoy: Let buns cool slightly on a wire rack before serving.

Notes

[‘Use milk warmed to about 110°F (43°C) to activate yeast without killing it.’, ‘Let dough rise fully twice for soft, airy buns.’, ‘Slightly sticky dough yields best texture; avoid adding too much flour.’, ‘Use a piping bag or zip-top bag for neat crosses.’, ‘Glaze buns while warm for a glossy finish.’, ‘Soak fruit while activating yeast to save time and infuse flavor.’, ‘For dairy-free, use almond milk and coconut oil instead of butter.’, ‘For gluten-free, use a gluten-free flour blend with xanthan gum.’, ‘Can prepare dough and shape buns the night before; refrigerate and bring to room temperature before second rise.’]

Nutrition

Keywords: hot cross buns, spiced buns, soft buns, dried fruit buns, Easter buns, cozy baking, homemade buns, spiced fruit bread

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