Hot Cross Buns

Preparation info
  • 12

    • Difficulty


Appears in
A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World

By Nick Malgieri

Published 2005

  • About

Thought to derive from a kind of bun usually served after funerals, hot cross buns have become standard Lenten fare in English-speaking countries. This recipe calls for both currants or raisins and candied fruit. If you prefer, omit the candied fruit and replace it with more raisins or currants.



  • ½ cup milk
  • teaspoons active dry yeast
  • ½ cup</


  1. For the sponge, heat the milk in a small saucepan until it is just lukewarm, no more than 110 degrees. Pour the warm milk into a medium bowl and whisk in the yeast. Use a rubber spatula to stir in the flour, then cover the bowl with plastic wrap. Let the sponge ferment until it is bubbly, about 15 to 20 minutes.
  2. Once the sponge is ready, prepare the dough. Comb