Hot Cross Buns: Fluffy Baked for 12 Servings

Instructions:

1. Combine the 250ml whole milk and 75g butter in a small saucepan. Heat gently until the butter is just melted and the milk is warm to the touch (about 38°C).
2. In the bowl of your stand mixer, whisk together the 500g bread flour, sugar, salt, and all the spices.
3. Make a well in the center of the dry ingredients and pour in the warm milk mixture, the 7g yeast, and the beaten egg. Use a sturdy spoon or the paddle attachment to mix until a shaggy, sticky dough forms and no dry flour remains. Let this rest for 5 minutes to allow the flour to hydrate before you start kneading.
4. Switch to the dough hook and knead on medium low speed for about 8-10 minutes. You are looking for the dough to become smooth, elastic, and pull away from the sides of the bowl. Test it by pulling a small piece of dough; it should stretch thin enough to see light through it without tearing. If it snaps, keep kneading.
5. Add the 150g sultanas, 50g mixed peel, and orange zest to the mixer. Knead on the lowest speed for 1-2 minutes until the fruit is evenly distributed throughout the dough. If the fruit is popping out, just use your hands to fold it back in a few times.
6. Lightly grease a large bowl with a tiny bit of oil. Place the dough inside, cover with a damp cloth, and let it sit in a warm, draft free spot for about 1 hour 30 mins until it has doubled in size and looks puffy.
7. Turn the dough out onto a very lightly floured surface. Divide it into 12 equal pieces (use your scale for precision — about 90-95g each). Roll each piece into a tight, smooth ball by cupping your hand over it and moving in a circular motion. Place them in the prepared tin, spaced about 1cm apart.
8. Cover the tin loosely with oiled plastic wrap. Let the buns rise for another 45-60 minutes. They are ready when they have expanded to touch each other and a gentle poke with your finger leaves an indentation that slowly springs back.
9. Whisk the 75g AP flour, water, and oil into a thick, pipeable paste. Transfer to a sandwich bag with the corner snipped off. Pipe slow, steady lines across each row of buns, then repeat in the other direction to form crosses.
10. Bake at 180°C for 22 minutes until the tops are deep mahogany brown and the buns sound hollow when tapped.
11. While the buns are baking, melt the 2 tbsp apricot jam with a teaspoon of boiling water and strain out any lumps. Brush the glaze generously over the buns the second they come out of the oven so it seeps into the crust.