Hot Cross Buns Recipe 

Hot Cross Buns Recipe
Ingredients:
Makes 12 buns
625 g all-purpose flour
orange zest (from one orange)
½ tsp (2g) ground ginger
1 tsp (3g) ground cinnamon
½ tsp (2g) ground nutmeg
7g active dry yeast
pinch of salt
185g warm milk 105°F- 115°F
125g unsalted butter, melted
90g brown sugar
3 eggs
125g raisins
For the crosses:
60g all-purpose flour
80-100 ml water
For the glaze:
1 tbsp. sugar
1 tbsp. hot water
1) In a large bowl whisk together flour with orange zest, salt, cinnamon, active dry yeast, nutmeg and ginger.
2) In another large mixing bowl combine warm milk with melted butter, sugar and eggs. And then add to the flour mixture. Kneading until dough is smooth and elastic, about 8-12 minutes.
3) Add drained raisins and continue kneading for another 2 minutes. Transfer dough to a large buttered bowl, turning it to bring the buttered side-up. Cover with plastic wrap and let rise in a warm, draft-free room 1 1/2 hours or until doubled in volume.
4) Turn dough out onto a lightly floured surface and divided into 12 equal pieces. Roll each piece into balls and transfer to a parchment paper lined baking sheet. Cover with a towel and let them sit in a warm, draft-free room 40 minutes until puffed.
5) Preheat oven to 350° F (180°C).
6) Mix the flour with water to make the paste for the cross - add the water 1 tablespoon at a time, so you add just enough for a thick paste. Transfer into a piping bag fitted with a 3 mm small tip. Pipe a line along each row of buns, then repeat in the other direction to create crosses.
7) Bake for 25-30 minutes or until tops are golden brown.
8) Place hot water and sugar into a small bowl. Stir until sugar dissolves. While the buns are still hot, brush with a glaze then set aside to cool on a wire rack.