Ultimate Hot Cross Buns

Place raisins/currants/sultanas in a bowl and cover with warm orange juice or tea.

Let soak for 15-30 minutes, then drain and pat dry.

In a large bowl (or stand mixer), whisk together flour, sugar, yeast, salt, cinnamon, nutmeg, allspice, and orange zest.

Warm the milk slightly and stir in the melted butter, egg, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or dough hook.

Knead for 10 minutes (by hand or with a stand mixer) until smooth and elastic.

Fold in the drained dried fruit, ensuring even distribution.

Lightly grease a bowl and place the dough inside. Cover with a damp towel.

Let rise in a warm place for 1-1.5 hours, until doubled in size.

Punch down the dough and divide it into 12 equal pieces.

Roll each piece into a smooth ball and place on a parchment-lined baking tray in a 3×4 grid, spacing them slightly apart.

Cover loosely with plastic wrap and let rise again for 30-40 minutes, until puffy.

Mix flour and water into a thick paste.

Transfer to a piping bag (or zip-top bag with the corner snipped).

Pipe a continuous cross over each bun.

Preheat oven to 375°F (190°C).

Bake for 20-25 minutes, until the buns are golden brown and sound hollow when tapped.

Warm apricot jam and water in a small saucepan until smooth.

Brush over the warm buns for a beautiful, glossy finish.