Hot Cross Buns

Instructions

1. Prepare the dough
   In a large mixing bowl, combine the flour, sugar, mixed spice, cinnamon, salt, and yeast. Add the softened butter and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs.
2. Add wet ingredients
   Make a well in the center of the dry ingredients. Pour in the beaten eggs and warm milk. Mix with a wooden spoon until combined, then use your hands to bring the mixture together to form a sticky dough.
3. Knead and add fruit
   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Gradually work in the mixed dried fruit until evenly distributed throughout the dough. Place in a lightly oiled bowl, cover with plastic wrap, and leave in a warm place to rise for 1-2 hours until doubled in size.
4. Shape the buns
   Once risen, punch down the dough to knock out the air. Divide the dough into 12 equal pieces (about 100g each). Shape each piece into a smooth ball by pulling the dough from the sides to the bottom in a circular motion. Place the buns on a baking tray lined with parchment paper, spacing them about 2-3cm apart. Cover loosely with oiled plastic wrap and leave to rise again for 45-60 minutes until noticeably puffed up.
5. Add the crosses
   Preheat the oven to 200°C (180°C fan/gas mark 6). For the crosses, mix the plain flour with enough water to make a thick paste that can be piped. Transfer to a piping bag with a small nozzle or a plastic food bag with the corner snipped off. Pipe crosses on top of each bun.
6. Bake the buns
   Bake in the preheated oven for 18-20 minutes until golden brown and the buns sound hollow when tapped on the bottom. Transfer to a wire rack.
7. Glaze while warm
   While the buns are still warm, prepare the glaze by heating the apricot jam with a tablespoon of water until melted and smooth. Brush the tops of the warm buns with the glaze for a shiny finish. Allow to cool completely before serving.