Richly Fruited Large Hot Cross Buns

There is something deeply nostalgic about hot cross buns, the scent alone enough to soften the edges of the day. This version leans into abundance: generously sized, pillowy buns, rich with butter and spice, and studded with a tapestry of fruit that swells and softens as they bake.

Each bun is laced with notes of cinnamon and citrus, the dough enriched just enough to feel indulgent, yet still light in the hand. The fruit,  plump, fragrant, and plentiful, melts into every bite, while the crosses bake to a gentle golden hue before being brushed with a warm glaze that catches the light.

They are made for sharing, for pulling apart while still warm, for quiet Easter mornings or long, lingering afternoons, a ritual as much as a recipe, rooted in comfort, generosity, and the simple joy of baking for those you love.

There is something deeply nostalglic about a Hot Cross Bun, the warmth of childhood reborn…

Slow baking: A simple act of love, time and care, the ultimate gift…

And never underestimate the power of salted butter against atht rich fruit and spice, pure decadence…

I am also partial to a good slab of vintage cheddar, the perfect pairing…

Make it stand out

However you choose to eat these, toasted or not, butter or jam, cheese or curd, these will always be a delight…

hot cross buns, eater bakes, home baking, fruit bread, bread, bread recipe, easy bakes

Yield: 8-10

Author: Suze Morrison

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Richly Fruited Large Hot Cross Buns

Prep time: 6 HourCook time: 22 MinInactive time: 3 HourTotal time: 9 H & 22 M

There is something deeply nostalgic about hot cross buns, the scent alone enough to soften the edges of the day. This version leans into abundance: generously sized, pillowy buns, rich with butter and spice, and studded with a tapestry of fruit that swells and softens as they bake.

Each bun is laced with notes of cinnamon and citrus, the dough enriched just enough to feel indulgent, yet still light in the hand. The fruit,  plump, fragrant, and plentiful, melts into every bite, while the crosses bake to a gentle golden hue before being brushed with a warm glaze that catches the light.

They are made for sharing, for pulling apart while still warm, for quiet Easter mornings or long, lingering afternoons, a ritual as much as a recipe, rooted in comfort, generosity, and the simple joy of baking for those you love.

Ingredients

For the dough

• 500g strong bread flour
• 75g caster sugar
• 7g fast-action yeast
• 1 tsp fine sea salt
• 2 tsp mixed spice
• 1 tsp cinnamon
• Zest of 1 orange
• 300ml whole milk, warmed
• 1 large egg
• 75g unsalted butter, very soft

For the fruit

• 200g mixed dried fruit (raisins, sultanas, currants)
• 50g chopped candied peel (optional but lovely)
• 50ml strong tea or orange juice (to soak)

For the crosses

• 75g plain flour
• 5 tbsp water (to form a pipeable paste)

For the glaze

• 3 tbsp apricot jam or marmalade
• 1 tbsp warm water

Instructions

1. Soak the dried fruit in tea or orange juice for at least 30 minutes Drain well before using.
2. In a large bowl, combine flour, sugar, yeast, salt, spices, and orange zest.
3. Warm the milk until just lukewarm, then mix with the egg.
4. Pour into the dry ingredients and bring together into a soft dough.
5. Knead for 8–10 minutes until smooth and elastic.
6. Gradually work in the softened butter until fully incorporated the dough will become silky and slightly sticky.
7. Gently knead in the soaked fruit until evenly distributed.
8. Place in a lightly oiled bowl, cover, and leave to rise somewhere warm until doubled in size.
9. Turn out the dough and divide into 8–10 large portions
10. Shape into tight, smooth buns and place slightly spaced on a lined baking tray.
11. Cover loosely and leave to rise again for 45–60 minutes until puffy and touching.
12. Mix flour and water into a thick paste.
13. Pipe crosses over each bun
14. Bake at 180C for 18–22 minutes until deep golden and glossy.
15. Warm the jam with water and brush over the hot buns immediately.

https://gourmetglow.co.uk/recipes/fruited-hot-cross-buns

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