How to make perfect Hot Cross Buns
Granulated sugar 58g
Unsalted Butter 58g
Whole eggs 88g
Whole milk 207g
Bread flour 388g
Instant yeast 12g
Steep raisins in hot water, rum, or orange juice.
With a paddle, cream together sugar, salt, cinnamon, nutmeg, and butter until well combined.
Add milk and eggs and mix to combine. Scrape the bowl and paddle.
Change to a dough hook and add instant yeast and flour.
Mix on low for 2 minutes, then high speed for 8 minutes.
Strain raisins and add to the dough, mix until incorporated.
Place dough in a greased bowl to proof, about 40 minutes or until it doubles in size.
Scale-out the dough into 60g balls and place on a sheet pan.
Egg wash and cover loosely with plastic wrap and proof for another 20 minutes.
Preheat oven to 400F.
Make flour paste for the cross by mixing 35g of bread flour with 55g of water.
Pipe a cross on the buns, bake at 400F for about 15 minutes or until golden brown.
Brush sugar syrup on top for extra shine.
Time to TASTE!!!