For a tasty twist on an Easter classic, customise your hot cross buns with a selection of mixed fruits, including hawthorns, thai longan berries, dates and figs. 


  • 925g strong flour

  • 85g caster sugar

  • 17.5g salt

  • 97.5g fresh yeast

  • 22.5g mixed spice

  • 85g butter

  • 87.5g eggs

  • 450ml milk

  • 700g mixed dried fruit

  • Pastry Cross

  • 75g plain flour

  • 5-6 tbsp water

  • Glaze

  • 115g caster sugar

  • 60ml water


  • 1.

    Preheat the oven to 180°C. Grease and line a large baking tray.

  • 2.

    Combine flour, sugar, salt, yeast and mixed spice in a large bowl.

  • 3.

    Melt butter in a saucepan, then add the milk and heat gently until the liquid is lukewarm.

  • 4.

    Add liquid mixture and eggs to the dry ingredients.

  • 5.

    Using an electric mixer with a dough hook attachment, bring the dough together on slow speed for 2 and a half minutes.

  • 6.

    Increase the electric mixer speed and knead for a further 6-7 minutes. Add the mixed fruit to the bowl about 1 minute before the end of the kneading time.

  • 7.

    Divide the dough into 15 equal pieces and roll each piece gently into a ball. Place dough balls onto lined tray, roughly 1 cm apart.

  • 8.

    Cover tray and leave in a warm place to rest for 30 minutes, or until doubled in size.

  • 9.

    For the cross, combine plain flour and enough water in a small bowl to form a smooth paste, then transfer to a piping bag.

  • 10.

    Gently pat down the risen buns and carefully pipe a cross over the top of each bun.

  • 11.

    Bake for 20-25 minutes, or until buns are cooked through and golden brown.

  • 12.

    For the glaze, combine water and sugar in a small saucepan and stir until sugar dissolves. Bring to the boil until the mixture becomes a clear syrup.

  • 13.

    Brush warm glaze over the hot cross buns and serve warm or at room temperature.

Nutritional information

Nutritional analysis per serving (15 servings)

  • Energy 494kj
  • Fat Total 7g
  • Saturated Fat 3g
  • Protein 12g
  • Carbohydrate 97g
  • Sugar 34g
  • Sodium 430mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This Easter recipe is from The Grounds of Alexandria. Click here for information on The Grounds Easter Cake Decorating Masterclass. 

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