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Cozy Hot Cross Buns Recipe Easy Soft Spiced Buns with Candied Fruit

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Soft, spiced hot cross buns bursting with warm cinnamon and nutmeg flavors, studded with sweet candied fruit, perfect for cozy mornings or festive occasions.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 2 ¼ tsp (one packet) active dry yeast
  • 1 cup (240ml) warm whole milk (around 110°F / 43°C)
  • ¼ cup (57g) unsalted butter, softened
  • ⅓ cup (67g) granulated sugar
  • 2 large eggs, room temperature
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup (150g) candied mixed fruit
  • 1 tsp orange zest
  • For the cross: ½ cup (60g) all-purpose flour mixed with ⅓ cup (80ml) water to make a thick paste
  • For the glaze: ¼ cup (60ml) apricot jam, warmed and strained

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (around 110°F / 43°C) with the yeast and 1 tablespoon of sugar. Stir gently and let it sit for 5 to 10 minutes until foamy and bubbly.
  2. Mix the dry ingredients: In a large bowl or stand mixer, whisk together 4 cups (480g) flour, remaining sugar, salt, cinnamon, nutmeg, and orange zest.
  3. Add wet ingredients: Once the yeast is foamy, add softened butter and eggs to the yeast mixture. Pour everything into the dry ingredients.
  4. Knead the dough: Knead on medium speed with a dough hook for about 8 minutes until smooth and elastic, or knead by hand for about 12 minutes. Dough should be slightly tacky but not sticky; add flour if too wet.
  5. Fold in candied fruit gently by hand to distribute evenly without smashing the pieces.
  6. First rise: Shape dough into a ball, place in a lightly greased bowl, cover with plastic wrap or damp towel, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  7. Shape the buns: Punch down dough, divide into 12 equal pieces (~80g each), shape into smooth balls, and place on a lined baking sheet about 2 inches apart.
  8. Second rise: Cover and let buns rise for another 45 minutes until puffy and nearly doubled.
  9. Make the cross paste: Mix ½ cup (60g) flour with ⅓ cup (80ml) water until smooth. Transfer to a piping bag or zip-top bag with a small corner cut off.
  10. Pipe crosses on top of each bun using the paste.
  11. Bake: Preheat oven to 375°F (190°C). Bake buns on middle rack for 18-22 minutes until golden brown and hollow-sounding when tapped.
  12. Glaze: While buns are warm, brush generously with warmed apricot jam for a shiny finish.
  13. Cool slightly on a wire rack and serve warm for best texture and flavor.

Notes

If buns brown too quickly, tent loosely with foil halfway through baking. For a steady rise, warm the oven slightly then turn it off and let dough rise inside. Knead thoroughly for soft texture. Use a warm milk temperature (~110°F) to activate yeast properly. For gluten-free, use a bread flour blend with xanthan gum and allow extra rising time. Vegan adaptations include plant-based milk, vegan butter, and flax eggs.

Nutrition

Keywords: hot cross buns, spiced buns, candied fruit, Easter recipe, soft buns, cinnamon buns, nutmeg, easy baking, cozy breakfast

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