How to Make Traditional Hot Cross Buns

Instructions

1. To a bowl, add the milk and whisk in the sugar and yeast. Allow to sit for 3-5 minutes (maybe more) until to start to see it bubble.
2. To a mixing bowl add the flour, salt, cinnamon, allspice, ginger, currants or raisins, mix well. 
3. Make a well in the center of the flour mix, add the milk and yeast, butter and eggs. Use a spatula to mix until the dough comes together, then use your hands to make the dough to a large ball. It will be sticky. 
4. Turn the dough out on to a floured surface and knead for about 5 minutes, until smooth and elastic, adding small amounts of flour as needed until smooth and no longer sticky. The dough is ready when you stretch a small piece between your fingers and it thins out without tearing. You can also press your finger lightly into the dough—if it springs back slowly, it's ready.
5. Place in a lightly oiled bowl, cover with a towel and leave in a warm place for about 45 mins to rise. The oven turned off is a good place.
6. Cover a large baking sheet/tray with parchment paper.
7. Once risen, divide the dough into 12 balls and shape each into a bun. You can weigh them to get them all the same size if you have a scale. Place close together on the baking sheet/tray and cover loosely with a towel.  Leave in a warm place for 30 minutes until doubled in size and touching.
8. Preheat oven to 400°F /200°C.
9. For the crosses:
10. Add the ⅓ cup (46 grams) flour and sugar to a bowl and mix well. Add just enough warm water to create a thick paste. Add to a ziptop bag, remove the air and seal. Cut a little off the corner off the ziptop bag and pipe a cross on top of each bun. You can also use a piping bag. No need to score the dough, the crosses melt into the the buns as they bake. Bake for 20-25 minutes until golden brown (time will depend on your oven).
11. For the glaze:
12. Add the powdered sugar to a small bowl with 1 tablespoon warm water and stir until syrupy. Remove the buns from the oven and brush with the glaze while still warm. Cool the buns on a wire rack.
13. To store the baked buns, keep in an air tight container for up to 4 days. If you find the buns getting too firm, I like to microwave them (one at a time) for about 10-15 seconds, this will soften them up and also make them nice and warm. You can also warm them in a preheated oven to 300°F (150°C). Wrap the buns in foil and warm for 10–15 minutes. You can also, cut them in half and lightly toast them.
14. To make the dough ahead: You can refrigerate the dough after step 4, wrap well and refrigerate, or complete step 7 and refrigerate the shaped buns, cover and refrigerate. In both cases, allow the dough to come to room temperature before continuing with the recipe. Add the crosses right before baking.