Hot Cross Buns Recipe with Spices and Dried Fruit
Sweet yeast buns with cinnamon, nutmeg, raisins, dried cherries and a piped flour cross.
The post gives a four-cup flour dough with dried fruit and a plain flour-and-water cross. It forgets to include the half cup of flour used for that cross in the ingredient list, so this version measures it separately. Activate the yeast in warm milk, then work in the egg, melted butter and spices until the dough is elastic. Fold in the raisins and dried cherries after the dough comes together. Allow enough time for a full first rise and a short second rise after shaping; the buns should feel light before they go into the oven. Pipe a thick paste across the tops and bake until golden and cooked through. Honey glaze is optional.
Recipe card
Hot Cross Buns Recipe with Spices and Dried Fruit
Equipment: Mixing bowl, baking tray, piping bag
Ingredients
Instructions
Activate yeast
Stir yeast and a teaspoon of measured sugar into warm milk; wait 10 minutes until foamy.
Mix dough
Combine dough flour, remaining sugar, salt, spices, yeast milk, egg and cooled butter; knead and fold in dried fruit.
Rise and shape
Cover until doubled, about 1–2 hours, then shape 12 buns and rest on a tray 25–30 minutes.
Pipe crosses
Mix extra flour with enough water for pipeable paste and draw crosses across buns.
Bake
Bake at 180°C for 15–20 minutes until golden and cooked through; cool and brush with optional honey glaze.
How to tell when it is ready
Buns golden outside and fully cooked at center.
Tips
- Use warm but not hot milk.
- Fold fruit in evenly.
- Proof shaped buns until puffed.
- Keep cross paste thick enough to hold shape.
Troubleshooting
- If crosses blur, add a little extra flour to paste.
- If buns are heavy, allow the second rise to finish.
Substitutions
- Use the same total amount of raisins instead of mixed dried fruit.
- Omit the optional honey glaze if preferred.
Variations
- Use all raisins instead of the mixed fruit.
- Add a thin honey glaze after baking.
Serving suggestions
- Serve lightly toasted.
- Spread with butter.
- Offer with tea.
- Brush with optional honey glaze.
Make ahead
Prepare ingredients ahead and keep perishable items cold until cooking or serving.
Storage
Store airtight up to 2 days or freeze; rewarm to serve.
Food safety
Bake egg-enriched buns thoroughly and cool on a clean rack.
Frequently asked questions
Why is there extra flour in the list?
The source method needs half a cup of flour for the crosses but omitted it from the original ingredients.
How should I store spiced hot cross buns with dried fruit?
Store airtight up to 2 days or freeze; rewarm to serve.
Let the buns cool enough to handle before serving.
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