Homemade Hot Cross Buns

Directions

1. 1
   In the bowl of a stand mixer, whisk together the warm milk, 1 tablespoon of sugar, and yeast until combined.
2. 2
   Let stand for 5-7 minutes or until a raft forms.
3. 3
   In the meantime, in a sperate bowl, whisk together the flour, remaining sugar, salt, and spices until combined.
4. 4
   Cut the butter into the flour mixture using a pastry knife until it is about the size of rice. You may need to use your hands to further break it up.
5. 5
   Fold the orange zest and currants into the dry mixture.
6. 6
   Fix the hook attachment to the stand mixer and begin to mix on low speed while adding 1 cup of the flour mixture at a time until mixed in.
7. 7
   Next, add in 1 egg at a time until mixed in, and then add in the vanilla until mixed in.
8. 8
   Turn the speed to low-medium and knead for about 4 to 5 minutes. The dough should be a little sticky.
9. 9
   Cover the bowl and let proof in a warm dark place until doubled in size, which can take up to 2 hours.
10. 10
    Next, transfer the dough to a clean surface lightly dusted with flour and knead the dough for 1 to 2 minutes.
11. 11
    Form 15 individual dough balls and roll them into a round shape and place them into a large baking pan lined with parchment paper. Proof them for 1 more hour covered with a towel.
12. 12
    While proofing, whisk together flour and water and then transfer it to a piping bag with the tip cut off or with a small round tip.
13. 13
    Once the buns are done proofing use the flour-water mixture and pipe crosses on each bun.
14. 14
    Bake in the oven at 350° for 22 to 25 minutes or until golden brown on top and cooked through.
15. 15
    Transfer the buns to a cooling rack.
16. 16
    In the meantime, melt some apricot jam in a small sauce pan just until melted and then brush the tops of the warm buns with it.
17. 17
    Serve.