Hot crossed buns

Based off of this RecipeTin Eats recipe

Ingredients

• Buns:
  • 3 teaspoons instant or rapid rise yeast (9 grams)
  • 1/2 cup (110g) caster sugar (superfine sugar)
  • 1 1/2 cups (375ml) milk, warm , full fat or low fat
  • 4 1/4 cups (640g) bread flour (or plain / all purpose)
  • 2 tsp cinnamon powder
  • Spices. Choose any of the following:
    • 2 tsp All Spice OR Mixed Spice
    • 2 tsp Mixed Spice
    • 1 tsp cinnamon, 1/2 tsp each gloves and nutmeg
  • 1/2 tsp salt
  • 1 1/2 cups (210g) sultanas
  • 1 - 2 oranges, zest only
  • 50g (3.5 tbsp) unsalted butter, melted and cooled
  • 1 egg, at room temperature
• Extra flour for dough:
  • 1/4 cup (35g) Extra bread flour
• Crosses:
  • 1/2 cup (75g) flour (any white flour)
  • 5 tbsp water
• Glaze:
  • 1 tbsp apricot jam
  • 2 tsp water

Method

• Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook. 

• Add butter, milk, egg, sultanas and zest.

• Mix the dough:
  • Using a stand mixer: Mix for 5 minutes until a smooth elastic dough forms. Start on a slow speed (e.g. speed 2) then once the ingredients are combined, increase to a faster speed (e.g. speed 4). After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn't stick terribly to your fingers.
  • Hand kneading: Dust a work surface with flour and knead by hand for 10 minutes.
Dough is kneaded enough when it's smooth and does not break when stretched
• First prove: Leave dough in the bowl, cover with cling wrap and place in a warm, wind free place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is
• Form the dough into balls:
  • Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with overhang.
  • Remove cling wrap and punch dough to deflate.

  • Dust work surface with flour, place dough on work surface, shape into a log – this will deflate the air. Cut into 12 equal pieces.
  • Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball.
  • Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

• Second prove: Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray. Return tray to warm place and leave for 30 - 45 minutes until the dough has risen by about 75% (less than double in size).
• Preheat oven to 180°C/350°F.
  
• To create the crosses:
  • Mix flour and water until a thick runny paste forms
  • Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
  • Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.

• Bake the buns in preheated oven (180°C/350°F) for 22 minutes, or until the surface is a deep golden brown. Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
• Remove buns from oven. Use overhang to lift buns onto a cooling rack. 

• Brush with jam mixture while warm. Allow to cool to warm before serving.