Hot Cross Buns Recipe (tipical Easter buns in England)

3/4 cup (180 ml) milk
1 package (7 grams) active dry yeast
1/2 teaspoon granulated white sugar
3 3/4 cups (525 grams) all purpose flour
1/4 cup (55 grams) light brown sugar
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup (4 tablespoons) (56 grams) unsalted butter, room temperature
2 large eggs
* 1/2 cup (85 grams) candied fruit and peel mix
1/4 cup (25 grams) raisins
Egg wash:
1 large egg
1 tablespoon milk or cream
Glaze:
1/2 cup (60 grams) powdered sugar, sifted
1 tablespoon milk or cream

In a small saucepan or in the microwave heat the milk until lukewarm (about 100 degrees C). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is activated and is foamy.

Meanwhile in the bowl of your electric mixer, combine the flour, brown sugar, spices, and salt.
Once the yeast is foamy, add to the flour mixture and beat to combine. Add the eggs, one at a time, mixing well after each addition. With the mixer on low, gradually add the butter, mixing until the butter is incorporated and the dough comes together. With the dough attachment, knead the dough until it is smooth and elastic (about 5 minutes). Transfer the dough to a lightly floured surface and, by hand, gradually knead in the dried fruit.

Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap or a clean dish towel and place in a warm spot to rise until it has doubled in size (about 1 1/2 hours).

When the dough has doubled in size, punch it down, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking sheet (They should be spaced so they have enough room to double in size).

Make an egg wash of one beaten egg with 1 tablespoon milk, and brush the tops of the buns with the wash. Cover with plastic wrap or a clean dish towel and place in a warm spot until almost doubled in size (about 30 minutes).

Preheat oven to 205 degrees C. Brush the tops of the buns with the egg wash again and then, with a sharp, lightly greased knife make a cross in the tops of each bun. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool.

Glaze: Combine the sugar and milk and mix until smooth and make a cross in the cut marks of each bun.

Makes 12 buns.

* I replace it with 1/4 cup (40 grams) pine nuts.