Hot Cross Buns
3 tsp dry yeast
230 ml lukewarm milk
75 g sugar
50 g melted butter
40 g light raisins
Grated zest of 1 lemon
450 g flour
1 egg
1 tsp salt
1 ¾ tsp cinnamon
½ tsp allspice
2 tsp nutmeg
¼ tsp cloves
¼ tsp ginger
¼ tsp coriander
Dissolve the yeast in lukewarm milk. Let the yeast mixture stand for 10 minutes before adding the dry ingredients, egg, lemon zest, and melted butter to the dough.
Knead the dough and let it rise until it has doubled in size.
Punch down the dough and divide it into 12 rolls. Allow them to rise again for 30 minutes.
Preheat the oven to 175°C.
In a bowl, mix 4 tbsp of flour with water to create a thick glaze. Pipe this flour mixture in a cross shape over the rolls after they have risen, and then place them in the preheated oven.
Bake at 175°C for 20-25 minutes.
Brush with water-diluted honey or water-diluted baking syrup as soon as the rolls are taken out of the oven.