Hot Cross Buns recipe
Recipe: https://recipestripper.com/recipes/163de045-0a65-4bbb-94d5-1a74690ef4b2
Original source: https://www.recipetineats.com/hot-cross-buns-recipe/
Recipe image: https://www.recipetineats.com/tachyon/2017/03/Hot-Cross-Buns-8.jpg

Recipe video above. Fluffy, perfectly spiced homemade Hot Cross Buns! Watch video to see the dough before and after kneading, and how I roll the balls to get nice smooth golden tops. Also, see below for the NO KNEAD version!
Yield: 12
Prep time: PT25M
Cook time: PT20M
Total time: PT165M

Ingredients
- 3 teaspoons instant or rapid rise yeast (9 grams) (, Note 1, CHECK still active!)
- 1/2 cup (110g)  caster sugar (superfine sugar)
- 1 1/2 cups (375ml)  milk, warm (, full fat or low fat (Note 2))
- 4 1/4 cups (640g)   bread flour (or plain / all purpose) ((Note 3))
- 2 tsp cinnamon powder
- 2 tsp All Spice (OR Mixed Spice (Note 4))
- 1/2 tsp salt
- 1 1/2 cups (210g)  sultanas ((Note 4))
- 1 - 2  oranges, zest only ((Note 4))
- 50g / 3.5 tbsp   unsalted butter, melted and cooled
- 1  egg (, at room temperature)
- 1/4 cup (35g)  Extra bread flour
- 1/2 cup (75g)  flour  ((any white flour))
- 5 tbsp water
- 1 tbsp apricot jam ((Note 7))
- 2 tsp water

Instructions
1. Mix dry - Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.
2. Add wet - Add butter, milk, egg, sultanas and zest.
3. Standmixer: Mix for 5 minutes until a smooth elastic dough forms. Start on speed 2 then once the ingredients are combined, increase to speed 4. After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn't stick terribly to your fingers. (Note 5).
4. Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes.
5. Dough is kneaded enough when it's smooth and does not break when stretched - see photos & video for before/after comparison.
6. [Rise #1:] Leave dough in the bowl, cover with cling wrap and place in a warm, wind free place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is - see Note 6.
7. [Forming Balls (watch video, it's helpful):] Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
8. [Forming Balls (watch video, it's helpful):] Remove cling wrap and punch dough to deflate.
9. [Forming Balls (watch video, it's helpful):] Dust work surface with flour, place dough on work surface, shape into a log - this will deflate the air. Cut into 12 equal pieces.
10. [Forming Balls (watch video, it's helpful):] Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface.
11. [Forming Balls (watch video, it's helpful):] Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
12. [Rise # 2:] Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.
13. [Rise # 2:] Return tray to warm place and leaver 30 - 45 minutes, until the dough has risen by about 75% (less than double in size).
14. [Rise # 2:] Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).
15. [Crosses:] Mix flour and water until a thick runny paste forms - see video for thickness required.
16. [Crosses:] Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
17. [Crosses:] Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.
18. [Baking/Glaze:] Bake in preheated oven (180°C/350°F) for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.
19. [Baking/Glaze:] Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
20. [Baking/Glaze:] Remove buns from oven. Use overhang to lift buns onto a cooling rack.
21. [Baking/Glaze:] Brush with jam mixture while warm. Allow to cool to warm before serving.