Hot Cross Buns

Instructions

1. 1

   Combine warm milk, yeast, and a pinch of sugar in a bowl and let sit for five minutes until foamy.

   Tip: This bloom step ensures your yeast is active and alive.

2. 2

   Mix whole wheat flour, all purpose flour, salt, cinnamon, and nutmeg together in a large bowl.

   Tip: Sifting these dry ingredients helps distribute the spices evenly throughout the dough.

3. 3

   Add the yeast mixture, egg, and softened butter to the dry ingredients and stir until a shaggy dough forms.

   Tip: Don't overwork the dough at this stage, just bring everything together.

4. 4

   Knead the dough for eight minutes until smooth and elastic, then fold in the dried fruit evenly.

   Tip: If your kitchen is cool, cover with a damp cloth while kneading to help the dough warm up.

5. 5

   Place dough in a greased bowl, cover, and let rise in a warm spot for one hour until doubled in size.

   Tip: A turned-off oven with the light on creates a perfect proofing environment.

6. 6

   Divide the dough into twelve equal pieces and shape each into a ball, then place on a lined baking tray.

   Tip: Roll each piece gently between your palms to create a smooth, even surface.

7. 7

   Cover the buns and let them rise for 45 minutes until puffy and touching slightly.

   Tip: They should increase in size noticeably but not completely double.

8. 8

   Mix flour and water to make a thick paste, transfer to a piping bag, and pipe a cross on top of each bun.

   Tip: A simple sandwich bag with the corner snipped off works perfectly as a piping bag.

9. 9

   Bake at 200 degrees Celsius for 20 to 25 minutes until golden brown and hollow sounding when tapped.

   Tip: Check at 20 minutes as oven temperatures vary significantly.

10. 10

    While still warm, brush the tops with honey mixed with a little water for a shiny glaze.

    Tip: This creates that traditional sticky, glossy finish while they're still hot from the oven.