A delightful twist on the classic hot cross buns, featuring a spiced dough and a sweet glaze.
Combine the warm water, sugar, and yeast in a mixing bowl. Let it sit until it becomes frothy.
Ensure the water is warm, not hot, to avoid killing the yeast.
Add the milk, melted butter, and egg to the yeast mixture. Mix well.
Whisk the mixture thoroughly to ensure even distribution of ingredients.
Gradually add the flour, cinnamon, and nutmeg to the wet mixture, forming a soft dough.
Add the flour in increments to avoid lumps and achieve a smooth dough.
Knead the dough on a floured surface until smooth and elastic.
Knead for at least 8 minutes to develop the gluten structure.
Fold in the raisins evenly throughout the dough.
Soak the raisins beforehand for a juicier texture.
Place the dough in a greased bowl, cover, and let it rise until doubled in size.
Place the bowl in a warm, draft-free area for optimal rising.
Divide the dough into equal portions and shape into buns. Place them on a baking sheet lined with parchment paper.
Use a kitchen scale for evenly sized buns.
Let the buns rise again until puffy.
Cover the buns with a damp cloth to prevent drying out.
Bake the buns in a preheated oven at 375°F (190°C) for 15-20 minutes.
Rotate the baking sheet halfway through for even baking.
Mix powdered sugar and hot water to create a glaze. Pipe a cross on each bun once cooled.
Ensure the buns are completely cooled before glazing to prevent melting.
Serve the buns warm or at room temperature and enjoy.
Pair with butter or jam for an extra treat.
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