A delightful twist on the traditional hot cross buns, featuring a blend of spices and a touch of orange zest for added flavor.
Add all the dough ingredients except the raisins to the bread maker in the order recommended by the manufacturer.
Ensure the yeast does not come into direct contact with the salt to avoid inhibiting its activity.
Set the bread maker to the dough setting and start the cycle.
Check the dough after 10 minutes of kneading to ensure it forms a smooth ball; add a little water or flour if needed.
Add the raisins to the bread maker when prompted or during the last 5 minutes of kneading.
Soak the raisins in warm water for 10 minutes beforehand to make them plump and juicy.
Once the dough cycle is complete, remove the dough and divide it into 12 equal portions.
Use a kitchen scale for precise portioning to ensure evenly sized buns.
Shape each portion into a ball and place them on a greased baking tray.
Leave enough space between the buns to allow them to rise without sticking together.
Cover the tray with a clean towel and let the buns rise in a warm place until doubled in size, about 30-45 minutes.
Create a warm environment by placing the tray in an oven with the light on.
Preheat the oven to 200°C (400°F).
Ensure the oven is fully preheated before baking for even cooking.
Mix the flour and water to form a paste, then pipe crosses onto the buns.
Use a piping bag or a ziplock bag with the corner snipped off for easy application.
Bake the buns for 15-20 minutes or until golden brown.
Check the buns halfway through baking and rotate the tray for even browning.
Warm the apricot jam and brush it over the buns as soon as they come out of the oven.
Strain the jam if it contains chunks for a smoother glaze.
Allow the buns to cool slightly on a wire rack before serving.
Serve the buns warm with a pat of butter for the best experience.
