Swirled Fruit Loaf

0 from 0 votes
Recipe by Naomi Sherman

If you know me, you know that I have a strict “No hot cross buns until the week before Easter rule”
Not for anyone else, just for myself.

I love hot cross buns so much that I would start eating them in January and then be sick of them by Easter.

Is that you? Are you so HCBed-out that you CBF?

This loaf is for both of us then, because it’s not a hot cross bun – so you can break the bun boredom and I can eat it all year round.

Disclaimer, I am NOT a baker. I only learned to make a basic loaf of bread last year so if I can make this then you absolutely can.

You can add whatever fruit combo you like, just make sure that the weights match.

Go on, go make a swirly bun then serve it slathered in butter.
Happy Easter!


  • 375 ml milk

  • 50 grams butter

  • 1 Tbsp yeast

  • 110 grams caster sugar

  • 200 grams sultanas

  • 50 grams dried figs, chopped

  • 50 grams dried apricots, chopped

  • Zest of 1 orange

  • 450 grams plain flour

  • 185 grams spelt flour

  • 2 tsp bread improver

  • 2 1/2 tsp mixed spice

  • 1 1/2 tsp cinnamon

  • 1 egg

  • 60 grams soft butter

  • 1/3 cup brown sugar

  • 1 Tbsp cinnamon

  • 2 Tbsp honey

  • 2 tsp boiling water


  • Place the yeast and 1 Tbsp of sugar into the bowl of your stand mixer, fitted with a dough hook.
  • Place the butter and milk in a small saucepan and heat gently until the butter has melted and the milk is at room temperature.
  • Pour the milk into the stand mixer bowl and let sit for 10 minutes to allow the yeast to activate.
  • While the yeast activates, add the flours, bread improver, cinnamon and mixed spice and remaining sugar together in a large bowl and whisk lightly to combine.
  • One the yeast is ready, place all of the other ingredients into the mixer bowl and mix on low, kneading for 8 minutes.
  • Lightly oil a large bowl and tip the dough in, covering with plastic wrap and leaving to sit in a warm spot for 60 minutes, until doubled in size.
  • Prepare the filling by mixing the ingredients together to form a soft, spiced paste.
  • Butter and line two loaf pans.
  • Lightly oil your bench and tip the dough out and divide into two even sections.
  • Roll each section out to be as wide as your loaf pan and about 1 cm thick then spread half of the filling over each.
  • Roll up and place in the loaf tins.
  • Loosely cover with plastic wrap and let rise again for a further 30 minutes.
  • Preheat the oven to 190° C, fan-forced and bake for 30-35 minutes.
  • Mix glaze ingredients together and brush over top while still hot.
  • Drizzle with icing before serving, if desired.


  • This recipe also makes 12 large hot cross buns, without the swirl.
  • Just form it into 12 equal balls and place on a baking tray, instead of the two loaf tins.
  • Pipe a mixture of ⅓ cup flour and ¼ cup water into crosses on top before baking.