Name: Sweet Dried 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, 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 or enough to make a thick, pipeable icing

There’s something so comforting about warm, fragrant buns fresh from the oven — and this Sweet Dried Fruit Hot Cross Buns Recipe really captures that cozy feeling perfectly. Bursting with juicy dried fruit and aromatic spices, these buns bring a delightful treat that’s truly worth the little extra effort.

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 Sweet Dried Fruit Hot Cross Buns Recipe
Top Tip
How to Serve Sweet Dried Fruit Hot Cross Buns Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Dried Fruit Hot Cross Buns Recipe

Why You'll Love This Recipe

I’ve made lots of hot cross buns over the years, and this Sweet Dried Fruit Hot Cross Buns Recipe stands out because it perfectly balances soft, pillowy dough with a gorgeous burst of dried fruit in every bite. Plus, the blend of warm spices fills your kitchen with seasonal goodness that’s just addictive.

Fruit-forward goodness: The mix of dried apricots, currants, and whatever you prefer means every bite has a chewy, juicy pop that keeps you coming back for more.
Simple to follow: Clear and straightforward steps make it easy for you to bake, even if you don’t bake often.
Soft & fluffy texture: This recipe’s gentle kneading and the right amount of butter create buns that’re irresistibly tender.
Customizable spices & fruit: You can tweak the dried fruit and spices to suit your taste, making it a recipe you’ll want to revisit again and again.

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 plays a key role here, working together to create that classic hot cross bun experience. The dried fruit adds sweetness and texture, while spices bring warmth. Good quality butter and the right flour give the dough a delicate crumb and softness that you’ll love handling and eating.

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 Apricots (and other dried fruit): Soaking them softens the fruit, ensuring they’re juicy and tender in the buns.
Apple Juice or water: Helps hydrate the fruit and adds subtle flavor.
Whole Milk: Adds richness and moisture to the dough, keeping buns soft.
Eggs & Egg Yolk: Provide structure, color, and a tender crumb while the egg white is reserved for the glossy wash.
Salted Butter: Brings silkiness and flavor, contributing to that fluffy texture.
Active Dry Yeast: Ferments the dough, helping it rise and giving those buns lovely airiness.
Granulated Sugar: Sweetens the dough while feeding the yeast gently.
Orange Zest: Adds a fresh, bright citrus note that complements the spices beautifully.
Vanilla Extract: Deepens the flavor, making the buns taste rich and comforting.
Ground Spices (cinnamon, cloves/allspice, nutmeg, cardamom): These warm spices give the buns their iconic cozy flavor profile.
Salt: Balances sweetness and enhances all the other flavors.
Bread Flour or All-Purpose Flour: Provides the right gluten structure for chewy, soft buns.
Apricot Jam (for glaze): Adds shine and a touch of extra sweetness once the buns come out of the oven.
Powdered Sugar & Milk (for icing): The light glaze lines complete the look and add that familiar finishing touch.

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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

One of my favorite things about this Sweet Dried Fruit Hot Cross Buns Recipe is how much you can personalize it. You can swap out the fruit or adjust spices to suit the season or your mood. Making these your own makes the baking experience even more fun!

Variation: Once I tried adding chopped crystallized ginger to the mix — it gave the buns a lovely spicy kick that paired beautifully with the dried apricots.
Dairy-Free Option: Substituting the butter with coconut oil and using almond milk works surprisingly well, just remember the texture will be slightly different but still delicious.
Fruit Mix: Play around with dried cherries, blueberries, or cranberries to suit your taste or what you have on hand — each brings a unique twist!
Spice Levels: If you prefer a milder flavor, reduce the cloves and cardamom slightly for a gentler aroma.

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

Step 1: Soften Your Dried Fruit

I start by soaking the dried apricots and currants in apple juice (or water) in the microwave for about 30 to 45 seconds. The steam traps under the plastic wrap and softens the fruit perfectly. It also adds moisture, so they won't steal all the hydration from the dough. Don’t skip this—it makes such a difference!

Step 2: Proof Your Yeast

Next, warm the milk until it’s just warm to the touch, not hot. Stir in a little sugar and the yeast, then let it sit until bubbly and foamy—that usually takes around 5 to 10 minutes. This step wakes up the yeast and guarantees a nice rise. If you’re using instant yeast, feel free to skip this step.

Step 3: Mix and Knead the Dough

I combine the yeast mixture with eggs, sugar, orange zest, spices, vanilla, salt, and about half the flour. Then, switch to the dough hook and add the rest of the flour gradually. It’s sticky but trust the process. Slowly add the softened butter, one tablespoon at a time, kneading between additions. The dough will turn soft, elastic, and a bit tacky—that’s exactly what you're aiming for. Don’t over-flour; soft dough means soft buns!

Step 4: Incorporate the Fruit

Now, fold in your softened dried fruit along with any leftover soaking liquid. My dough hook can’t always get the fruit evenly mixed alone, so I give it a few turns by hand too. The goal is even distribution without squishing the fruit.

Step 5: First Rise

Pop the dough in a large, greased bowl, cover with plastic wrap, and find a warm spot in your kitchen for it to rise. It might take up to 2 hours and may not double fully because of the fruit and butter, but it should look nicely puffed and airy. I usually place mine near a sunny window or warm oven to encourage a good rise.

Step 6: Shape & Second Rise

Turn your dough out onto a clean surface, cut into 12 equal pieces, and gently shape them into smooth balls by pinching the dough underneath. Arrange them snugly in a greased 9x13 baking dish so they touch as they rise again. This second rise takes 30 to 60 minutes, until the buns look puffy and start to join together.

Step 7: Egg Wash & Bake

Preheat your oven to 375°F (190°C). Just before baking, whisk the reserved egg white with water and brush it over the tops of the buns for that beautiful, glossy finish. Bake for about 25 to 30 minutes until golden brown but not dry. Keep an eye on them towards the end to avoid overbaking.

Step 8: Apricot Glaze While Warm

While the buns are still hot, mix apricot jam with a little water and microwave until smooth. Brush this glaze over the buns to add shine and extra sweetness. It adds a gorgeous finishing touch you won’t want to skip.

Step 9: Pipe the Classic Cross Icing

Mix powdered sugar, vanilla, salt, and enough milk to get a thick but pipeable consistency. Spoon it into a plastic bag, snip off a tiny corner, and pipe the traditional crosses over each bun. This final step makes them picture-perfect and even more delicious.

Top Tip

From my experience making this Sweet Dried Fruit Hot Cross Buns Recipe multiple times, a few tricks make all the difference to achieving that bakery-quality finish. Below are some tips I’ve learned that really helped me feel confident and get consistent results.

Don’t rush the rises: The dough can be slow to rise because of the fruit and butter, but waiting until it’s puffy—not necessarily doubled—is key to soft buns.
Soft dough is good: It feels sticky and delicate, but avoid adding too much flour. A softer dough equals fluffier buns and a better texture.
Use warm, not hot, liquids: Overly hot milk or soaking liquid can kill the yeast or toughen the dough. Lukewarm is perfect for activating yeast without harm.
Egg wash for shine: Brushing egg white and water before baking gives the buns a beautiful gloss without making them heavy.

How to Serve Sweet Dried Fruit Hot Cross Buns Recipe

dried fruit hot cross buns - Serving Suggestion

Garnishes

I keep it simple with just the classic piped icing crosses — they speak for themselves. Sometimes I like to add a light dusting of cinnamon sugar after glazing for an extra touch of sweetness and aroma. You can also slice and toast them slightly, then spread with butter or a bit of honey for a quick snack.

Side Dishes

They’re perfect alongside a hot cup of tea or coffee, but I also love serving these buns with a bowl of thick vanilla yogurt or a simple fruit compote. If you’re brunch hosting, adding some scrambled eggs or smoked salmon balances the sweetness beautifully.

Creative Ways to Present

For holidays or gatherings, I arrange the buns in a circular basket lined with a colorful napkin and decorate the table with fresh flowers. Another fun idea I tried was stacking them in a tiered cake stand—everyone was wowed by how cute and inviting it looked. They’d also make treasured homemade gifts if wrapped in parchment and tied with twine.

Make Ahead and Storage

Storing Leftovers

I keep leftover buns in an airtight container at room temperature, where they stay soft for 1-2 days. If you live somewhere humid, popping them in the fridge can help, but they’ll dry out faster, so just reheat gently before serving.

Freezing

I freeze cooled buns individually wrapped in plastic wrap and stored in freezer bags. Thaw overnight on the counter or warm gently for 10-15 minutes in the oven wrapped in foil. Freezing works great and means you can enjoy these anytime you want a fresh-baked treat without starting from scratch.

Reheating

To bring day-old buns back to life, I warm them in the microwave for 10-15 seconds or pop them in an oven preheated to 300°F for about 5-7 minutes wrapped loosely in foil. This revives the softness without drying them out.

Frequently Asked Questions:

Can I use instant yeast instead of active dry yeast?

Absolutely! If you use instant yeast, you can skip the step where you proof the yeast in warm milk. Just add the instant yeast directly with the dry ingredients.

What’s the best way to get soft buns without them drying out?

The key is to keep the dough slightly sticky and avoid adding too much flour. Also, don’t overbake the buns—they should be golden but not too dark. Store them in an airtight container and reheat gently to keep them soft.

Can I substitute dried fruit with fresh fruit?

It’s best to stick with dried fruit because fresh fruit releases more moisture, which can affect the dough’s texture and rise. If you want to add fresh fruit, consider using very small amounts or add them as a topping after baking.

How do I achieve the classic cross on top?

The classic cross is made by piping a simple icing made from powdered sugar, vanilla, salt, and milk. The icing should be thick enough to hold shape but pipeable. Use a piping bag or a plastic bag with a small cut corner to pipe crosses once the buns have cooled slightly.

Final Thoughts

Making this Sweet Dried Fruit Hot Cross Buns Recipe has become a little joy for me — the aroma fills the home with warmth and the end result feels like a special gift, even on a regular day. I hope you give it a try yourself and discover just how rewarding it can be to create soft, flavorful buns packed with fruit and spice. Once you bake these, your kitchen will be buzzing with happiness, just like mine always is after I pull these from the oven.