Hot Cross Buns

Ingredients:
(A) Dough
250g bread flour (sifted)
150g lukewarm water
100g raisins
20g butter (room temperature)
2 tsp instant yeast
1 tbsp caster sugar
1/2 tsp cinnamon powder
1/2 tsp nutmeg powder

(B) Paste for crosses
2 tbsp plain flour (sifted)
1/8 tsp castor sugar
20g plain water

(C)  Glaze
1 1/2 tbsp castor sugar
1 tbsp plain water
1 tsp gelatine powder

Methods:

1. In a mixing bowl, add bread flour, lukewarm water, instant yeast, castor sugar, cinnamon and nutmeg powder, use a spoon to slightly stir it until it form a sticky dough.
2. Use the dough hook of the stand mixer to beat the dough at medium-low speed for about 5 minutes.  Add butter and raisins and continue to beat using high speed for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl.
3. Transfer the dough out to a lightly floured surface.  Shape round and let it proof until about double in size.  Cover with a wet towel during proofing.
4. After first proofing, punch the dough, lightly knead for 1 to 2 minutes and divide into 12 pieces of about 50-60 grams each.  Take one dough, shape round and transfer it to a lightly greased baking loaf. Repeat until all the dough is done.  Cover with a wet towel  and let it proof until double in size.
5. In a bowl put all the ingredients for crosses and stir until well mixed.  Transfer to a piping bag and set aside.
6. When proofing is done, pipe across the pastry on top of the proofed buns.  Bake in the preheated oven of 190 degree Celsius for 15-20 minutes or until the top is golden brown.
7. While the bread is baking, mix the ingredients for glaze together, stir the mixture over a pot of boiling water until both gelatine and castor sugar have dissolved. Set aside for cooling.  Brush the glaze on top of the buns when the buns are baked.

I prepare these Hot Cross Buns 2 days before Good Friday.

This recipe is adapted from Food Bloggers and Foodies United by Sifu Kenneth Goh.