Spiced fruit buns

These are a variation on the hot cross buns I made a few weeks ago.  For this recipe I use half strong plain and half strong wholewheat flour which makes for a good texture and I have upped the spice.  The glaze is egg wash and sugar brushed on five minutes before the end of cooking, making them lovely and crunchy.

You can use whichever combination of dried fruits you prefer.

250g strong plain flour
250g strong wholewheat flour
½ tsp ground cardamom (the seeds from about 8-10 pods)
1 tsp mixed spice
½ tsp cinnamon
1½ tsp salt
7g sachet easy bake yeast
grated zest 1 lemon
grated zest 1 orange
50g caster sugar
125 ml milk
125 ml water
1 egg, lightly beaten
50g butter, softened
25g dried cranberries
25g dried cherries
50g raisins

For the glaze:
1 egg, beaten
about 6 tsp sugar


Put the flours, spices, salt, yeast, lemon zest, orange zest and sugar into a bowl.  Warm the milk and water and add to the mixture and stir to combine.  Add the egg and the butter and mix well.  Begin to knead, adding the fruit and kneading it into the mixture. Knead for about 10 minutes until smooth and elastic. Place into a buttered bowl, cover with clingfilm or a bin liner and leave to rise in a draught-free place until almost doubled in size.

Preheat the oven to 200°c with a baking tray or stone inside to heat up.

Press the air out of the dough and cut into 8 pieces with a sharp knife.  Make each into a ball by stretching the dough under itself.  Place onto a well floured board and cover again with the clingfilm or preferably the bin liner as this will allow more room for rising and leave to prove until they have risen to almost double. Place the buns on the heated tray or stone and bake in the oven for about ten minutes, until beginning to brown. Take out of the oven, brush with the beaten egg and sprinkle with the sugar.  Place back into the oven for a further 5 minutes.  Take out of the oven and place onto a wire rack to cool a little.  They are best split open and spread with butter whilst still warm.

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15 thoughts on “Spiced fruit buns”

  1. Oh these look so scrumilicious – I’m so hungry and I want one now – with lots of butter. It’s interesting how cardamom seems to have taken off recently. I bet it’s really good in fruit cakes and buns.

    1. Scrumilicious – what a fantastic word! Actually I think it was one of your lovely creations which inspired me to try cardamom in these buns, and it does work really well, offering just a back note to the other spices – scrumilicious in fact.

  2. You’re always making things I want to eat. I’m not surprised, I do have some English in me. Btw…our neighborhood bakery is famous (in our parts) for their hot cross buns, but they aren’t nearly as nice looking as the ones you posted.

    1. Thank you Michele and yes it is funny how many different words we use for ingredients. We tend to take it for granted that everyone will understand what we are on about when we talk about ingredients and measurements.

  3. I haven’t made any sweet things recently, so this is crying out to me. Though I am going to be honest and say I am not really a fan of cardamon seeds. My mother used to make a milky cup of chai that inc. cardamon and i found it a bit strong. I should give cardamon a try again, tastes do change.

  4. Pingback: Fruit loaf | The Ordinary Cook

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