Traditional Hot Cross Buns

For the buns:
In a medium mixing bowl, whisk together the sugar, warmed milk, and yeast until sugar has dissolved. Cover the bowl loosely and set aside for 10 minutes or until mixture becomes frothy (it should almost triple in size).

Meanwhile, mix the flour, salt, cinnamon, allspice, and nutmeg in a large mixing bowl. Rub the softened butter into the flour mixture with your fingers until evenly distributed (I prefer doing this in a heavy duty stand mixer fitted with a dough hook). The mixture will be crumbly. Stir in the eggs, frothy yeast mixture and the raisins until completely combined (or do this in the stand mixer).

On a lightly floured surface, knead the dough for about 5 minutes until it comes together and becomes smooth and elastic. Add flour to your kneading surface as necessary. Lightly grease another large, clean mixing bowl (or knead mixture using the stand mixer on speed 1 or 2 for five minutes).

Place the dough in the greased bowl, turning it several times to coat lightly with oil. Cover the bowl with plastic wrap and leave in a warm, non-drafty place for about 45 minutes, or until it has doubled in size.

When dough has doubled, remove the plastic wrap and punch down the dough (don’t be shy—you can really thwack it). Knead briefly on a lightly floured surface, until smooth. Separate the dough into 12 even rounds.

Shape each round into a bun and place in a lightly greased 9×13-inch baking pan. Cover with plastic wrap and place in a warm place to rise for about 15 minutes. Meanwhile, preheat your oven to 390°F (200°C).

For the crosses:
In a medium-sized bowl whisk together the 60g of all purpose flour, sugar, and water to create the paste for the crosses. If necessary, add flour to thicken so that the paste can be easily piped onto the buns (I put the paste into a zip-top bag and cut a small hole in one corner). Pipe crosses onto the tops of the buns and bake for 10 minutes at 390°F. Then reduce oven temperature to 350°F and bake for a further 15 minutes, or until buns are golden and sound hollow when tapped (don’t worry, they’ll soften after baking). When done remove them from the oven and set on the counter while you make the glaze.

For the glaze:
Warm the jam for the glaze by heating it for a few seconds in the microwave. Dilute it with a splash of water if necessary. Brush onto buns while still warm.

Buns are best eaten within a day or two. Store leftovers in an airtight container.

Recipe adapted from The Traveling Spoon via Citrus and Candy.