Candied-Fruit Hot Cross Buns Recipe
Candied-Fruit Hot Cross Buns Recipe photo by Taste of Home
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Candied-Fruit Hot Cross Buns Recipe

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My family looks forward to my mom's hot cross buns every year. She's a wonderful lady and cook who makes our holidays memorable.
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min./batch + cooling
MAKES: 36 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm milk (110° to 115°)
  • 6 tablespoons butter, softened
  • 2 eggs, lightly beaten
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 6 to 6-1/2 cups all-purpose flour
  • 1 cup chopped mixed candied fruit
  • 2 teaspoons ground cinnamon
  • 1 egg yolk
  • 2 tablespoons water
  • ICING:
  • 1-1/4 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 tablespoon butter, melted
  • 1/4 teaspoon vanilla extract

Nutritional Facts

1 each: 163 calories, 3g fat (2g saturated fat), 26mg cholesterol, 106mg sodium, 31g carbohydrate (13g sugars, 1g fiber), 3g protein.


  1. In a large bowl, dissolve yeast in warm milk. Stir in the butter, eggs, sugar and salt. Combine 3 cups flour, candied fruit and cinnamon; add to yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; shape into 2-in. balls. Place 2 in. apart on greased baking sheets. Using a sharp knife, cut a cross on top of each bun. Cover and let rise until doubled, about 30 minutes.
  4. Beat egg yolk and water; brush over buns. Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to cool on wire racks. Combine icing ingredients; pipe an "X" on top of each bun. Yield: 3 dozen.
Originally published as Candied-Fruit Hot Cross Buns in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p171

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tcavman15 User ID: 1537577 264870
Reviewed Apr. 19, 2017

"I think this recipe is worth making again. I've seen so many hot crossed bun recipes that it's hard to decide which one to make. I made a half batch. It fit on a half-sheet pan. I added a little fresh grated orange zest and vanilla, but I think they would taste fine without those too. I cut the crosses on the top a little too deep. Some of them turned out looking like mutant buns when they rose. Oh well, they tasted good! I made the crosses recognizable again with the frosting crosses."

kthyfran User ID: 1772084 207971
Reviewed Mar. 20, 2014

"i'm not good with yeast recipes- can this be started with a pre -made bread dough and then finished as in the recipe - please help my father loves hot cross buns!"

chattik User ID: 1289727 158586
Reviewed Apr. 15, 2010

"Very moist roll and festive. Flavor was perfect. For once, I didnt do any customizing and they were great."

SonjaW User ID: 38839 159156
Reviewed Apr. 10, 2009

"These were amazing!

I made them today and happily, they turned out and are wonderful!Perfect treat for Good Friday!"

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