Hot Cross Buns

Ingredients

• 3 3/4 cups (500g) bread flour
• 2 1/4 tsp (7g) instant yeast
• 2 tsp salt
• 2 tsp ground cinnamon
• 1 tsp mixed spice or allspice
• zest of 1 orange
• 1/3 cup (75g) unsalted butter, softened
• 1/2 cup (110ml) warm whole milk
• 1 cup (220ml) warm water
• 1/4 cup (75g) golden syrup or honey
• 1 egg, beaten and divided
• 3/4 cup (90g) currants
• 1/2 cup (70g) sultanas or raisins
• 1/2 cup (70g) candied mixed peel
• 1/2 cup (65g) flour, for the cross paste
• 6 tbsp water, for the cross paste
• 3 tbsp apricot jam, for glazing

Before you cook

• Warm the milk and water together until just lukewarm, no hotter than bathwater
• Toss the currants, sultanas, and candied peel together in a small bowl so they're evenly mixed before they go into the dough
• Beat the egg in a small cup and set it aside for both the dough and the egg wash

Steps

1. Whisk the flour, yeast, salt, cinnamon, mixed spice, and orange zest together in a large bowl
2. Rub the softened butter into the flour mixture with your fingertips until no lumps remain
3. Pour in the warm milk-and-water mixture, the golden syrup, and half of the beaten egg
4. Stir everything into a shaggy dough with a wooden spoon
5. Turn the dough onto a floured counter and knead for 8 minutes until smooth and elastic
6. Knead the currants, sultanas, and mixed peel into the dough until evenly distributed
7. Shape the dough into a ball and place it in a lightly oiled bowl
8. Cover the bowl with a damp towel and let it rise in a warm spot for about 1 hour, until doubled
9. Punch the dough down and divide it into 12 equal pieces, about 85g each
10. Roll each piece into a tight, smooth ball and arrange them on a lined baking sheet, an inch apart
11. Cover the buns loosely and let them rise again for 45 minutes to an hour, until puffy and touching
12. Preheat the oven to 425°F (220°C)
13. Whisk the cross-paste flour and water into a smooth, pipeable mixture
14. Spoon the paste into a small piping bag or a zip-top bag with the corner snipped off
15. Pipe a cross onto the top of each bun
16. Brush the buns with the remaining beaten egg
17. Bake the buns for 18 to 20 minutes until deeply golden brown
18. Warm the apricot jam gently and brush it over the hot buns for a glossy shine
19. Let the buns cool on a wire rack for at least 15 minutes before pulling them apart