The dough for hot cross buns (which are really only spicy fruit buns with a cross on top) is the basis for any number of fruit breads - from Chelsea buns through to schiacciata con l'uva. Breads from Ireland, Sweden, Germany, etc.
So once you've made a batch of hot cross buns, you can go ahead and use the dough to make many other fruit breads which just require a different technique or method of shaping.
Here are a few of these breads:
http://nobreadisanisland.blogspot.com/2011/04/now-youve-made-hot-cross-buns.html
Don't wait until next year to make a fruit dough - it's a year-round bread!
Cheers, Paul
Well, I tried this last year, with no response! :(
Nothing daunted, here I am again!
I mention about half a dozen varieties of European fruit breads in that post. But there must be many more. (I'm aware I haven't included Hungarian chocolate bread. I have that elsewhere in the blog.)
I'd love to hear of other fruited breads.
Cheers, Paul