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Tipsy fruit hot cross buns

Chocolate & tropical fruit hot cross buns

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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus 1 hr rising and 1 hr proving
  • Easy
  • 8

Want something a little different from your Easter bake? This easy recipe is packed with boozy rum-soaked fruit and dark chocolate for an indulgent treat

  • Vegetarian
Nutrition: per serving


  • 50g sultanas
  • 50g dried pineapple
  • 50g dried mango
  • 2tbsp dark rum
  • 500g strong white bread flour , plus extra for dusting
  • 7g sachet fast-action dried yeast
  • 50g golden caster sugar
  • cinnamon
  • 3tbsp olive oil
  • 1 orange , zested
  • 50g chopped dark chocolate
  • milk , for brushing
  • 50g plain flour
  • 2tbsp apricot jam
  • 50g melted dark chocolate , for drizzling


  • STEP 1

    Soak the sultanas, pineapple and mango in the rum for 1 hr.

  • STEP 2

    Mix the bread flour, yeast, sugar, cinnamon, oil, 2 tsp sea salt and 350ml warm water in a bowl with a spoon first, and then with your hands. Add the zest, chopped chocolate and soaked fruit and continue to knead (or use a mixer fitted with a dough hook) for around 10 mins until it feels less sticky. Shape into a ball, return to the bowl and cover. Leave to rise for about 1 hr or until doubled in size (or leave in the fridge overnight).

  • STEP 3

    Knock the air out of the dough. On a floured surface, shape into eight buns. Put the buns on a baking tray lined with baking parchment (no more than 2cm apart) and prove somewhere warm for 1 hr or until well risen.

  • STEP 4

    Heat oven to 220C/200C fan/gas 7. Brush the bun tops with milk. Mix the plain flour with water to make a paste, transfer to a piping bag and pipe crosses on top. Bake for 25-30 mins or until golden and risen. Brush with the jam while still warm. Once cooled, drizzle with the melted dark chocolate.

Recipe from Good Food magazine, April 2017

Goes well with


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