Classic Hot Cross Buns — Soft Spiced Yeast Buns

Soft spiced yeast buns with a sticky-sweet glaze, perfect for a cozy treat.

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Warm 240 ml (1 cup) whole milk to 38–43°C (100–110°F). In a bowl, whisk the milk with 1 large egg and 60 g (4 tbsp) softened unsalted butter. Add 9 g (2 1/4 tsp) instant yeast and 30 g (2 tbsp) sugar. Let sit 2–3 minutes until slightly foamy.
In the mixer bowl, whisk 500 g (4 cups) all-purpose flour, 75 g (1/3 cup + 1 tbsp) sugar, 9 g (1 1/2 tsp) salt, 1 tsp (2 g) ground cinnamon, 1/4 tsp (0.5 g) nutmeg, and 1/4 tsp (0.5 g) allspice. Mix dry ingredients 10 seconds.
Add wet mixture to dry ingredients and mix on low with the dough hook for 2 minutes. Increase speed to medium and knead 6–8 minutes until dough is smooth.
Fold 120 g (3/4 cup) mixed raisins and currants and lemon zest into the dough for 1 minute. Transfer dough to a lightly oiled bowl, cover, and proof until doubled, about 45–60 minutes.
Turn the dough onto a lightly floured surface. Divide into 12 equal pieces, each about 60 g (2.1 oz). Shape each piece into a tight round and place on a parchment-lined baking sheet, spaced 2 cm (3/4 inch) apart. Cover loosely and proof until puffy, 30–40 minutes.
Mix 45 g (1/3 cup) plain flour with 45–60 ml (3–4 tbsp) water to a pipeable paste. Transfer to a piping bag and pipe crosses across each bun. Bake at 200°C (400°F) for 12–16 minutes, until golden brown.
Warm and strain 60 g (1/4 cup) apricot jam with 1 tbsp water. Brush the hot buns immediately after they come from the oven. Let cool slightly before serving.

For a gluten-free version, replace with a tested gluten-free blend and add xanthan gum. For egg-free, substitute egg with yogurt or applesauce.