These hot cross buns are soft, fluffy, and perfectly spiced, filled with raisins, and marked with a cross on the top. They are easy to make and are fabulous for Easter.
Make the dough; combine flour, yeast, sugar, salt, and spice mix in a large bowl.
Add butter and milk into a saucepan and heat until the butter is melted. Let the mixture cool down. Add the milk to the flour mixture once it is lukewarm.
Add beaten egg and stir until the dough comes together.
Transfer the dough onto a floured kitchen surface and knead for 10 minutes. The dough will be a bit sticky at the beginning, but as you knead it, it will become smooth.
Place the dough into a bowl and cover it with plastic wrap. Let the dough stand for 1 ½ hours at a warm spot or until doubled in size.
Punch down the dough and knead in raisins.
Divide the dough into 12 portions and shape each into a ball. Some of them may not be perfect as the raisins will stick out, but that is okay.
Line a large baking dish with parchment paper. Place the balls in it. Cover the dough with plastic foil and let it rest for 30 minutes.
Preheat oven to 190C/375F.
Make the flour paste; combine flour and water in a bowl, until you have a paste. fill a piping bag with it and pipe the flour paste over the buns to form crosses.
Bake the buns for 20–25 minutes or until cooked through.
Make the glaze; in a bowl, whisk sugar and water.
Brush the freshly baked buns with the glaze and allow them to rest prior to serving.
Notes
TO STORE: Once the buns cool, transfer them into an airtight bag or container and store them in a cool and dry place. There is no need to refrigerate these buns. TO FREEZE: To freeze, wrap the buns individually with food wrap. The buns can be frozen for up to 6 months. Defrost them at room temperature before reheating them. TO REHEAT: Warm the buns in the oven, toaster oven, or in the microwave. You can also cut the buns in half and toast them.