Spicy fruit buns recipe

Course: Bread
Keyword: bread, bread rolls, festive, spicy fruit buns
Servings: 12 bread rolls
Author: Emily Leary
I think these spicy fruit buns scream Christmas, but they'd be delicious any time of year.
Print Recipe


  • 12 hole muffin tray
  • Cake release spray
  • 1 tsp salt
  • 325 g strong white bread flour
  • 50 g semolina
  • 1 1/2 tsp fast-action dried yeast
  • 1 tsp mixed spice
  • 225 ml warm water
  • 2 tbsp fruit syrup
  • 75 g mixed fruit
  • 1/2 tbsp olive oil
  • Cling film saran wrap
  • 1 lightly beaten egg


  • Spray every hole in the muffin tray with the cake release spray
  • Put the salt in the bottom of your bowl, followed by the flour and then the semolina, yeast and mixed spice.
  • Make a well in the centre and pour in the water and fruit syrup, then mix really well until it all comes together.
  • I then used my Kitchen Aid to knead it vigorously for about 4 minutes, but if you are doing it by hand, it'll take about double that.
  • When you have a lovely elastic dough, knead in the mixed fruit, then shape the dough into a sausage shape and chop into 12 equal pieces.
  • Roll each piece into a roll with a smooth top and place each into a muffin hole, then rub or brush the olive oil on to the top of each one.
  • Cover with cling film, leaving a crimp in the middle so they have room to grow and leave somewhere warm for 45 minutes - they should double in size.
  • Set the oven to 180C (160C fan, 350F), then remove the cling film, brush each roll with beaten egg. bake in the oven for 25 minutes until the rolls turn a gorgeous, golden brown on top and sounding hollow when tapped underneath.
  • Leave them too cool on a wire rack.