Mix the ingredients for the crosses into a paste.
Preheat the oven to 350☏/ 180☌ standard oven. You can create a warm rising spot by gently preheating an oven to 104☏/40☌, turning the oven off, and placing the dough buns in there. Place each ball into the baking tray, then cover with a damp tea towel and let them rise until doubled in size. Line a 10 by a 10-inch square baking dish with parchment paper. Use your hands to form each piece into a tight ball. After proofing, pull the dough onto a clean bench and cut it into 9 even pieces (use a scale for exact measurements). If making overnight hot cross buns, the dough can be covered and placed in the refrigerator overnight. Place the dough ball into a clean bowl, cover it with a lid or plate or a damp tea towel, and let it in a warm spot for 1.5- 2 hours until doubled in size. Pull the dough from the bowl onto a bench and form it into a ball. Don’t worry, keep kneading it gently until the raisins are incorporated. If doing this by hand, you will notice this brings extra moisture back into the dough. Drain the raisins and add them to the dough and the fruit zest. To test this, leave the dough to rest for 5 minutes before grabbing a small piece and stretching it. Proper gluten development will allow you to stretch the dough so thin you can almost see through it. Turn the mixer on medium speed and keep it mixing until the sticky dough strengthens, comes together, and pulls away cleanly from the sides of the bowl. Add in the room temperature butter and keep mixing until the butter has been incorporated. Turn the mixer on low and combine until it forms a thick but slightly sticky dough. Add the yeast, milk, remaining sugar, flour, salt, spices, and egg in a bowl of a stand mixer fitted with a dough hook. Leave them to sit and hydrate while the dough is mixed. Take it off the heat and add in the raisins. In a saucepan, warm the orange juice until simmering. To test the viability of yeast before beginning, warm the milk and mix in the yeast along with one tablespoon of the sugar. If the dough tears very easily the gluten has not been developed enough. With clean hands, grab a small piece of dough and see if you can stretch it out slowly without tearing it, until it is so thin it is almost see-through. After around 15 minutes of kneading, check to see if the gluten has developed enough with the window pane test. Soon you will begin to feel strength gather in the dough. It will be very sticky but don’t be tempted to add more flour. Using swift motions can stop the dough from sticking to your hands too much. Tip it on to a clean bench to knead it further.Ī slap and fold method is easiest for a wet dough like this - slap the dough down hard on the bench and pull it forward quickly, and repeat. Begin the mixing of the hot cross bun dough in a bowl with a fork until it is mixed into a shaggy dough. 
Kneading by hand can be done but it requires a bit of elbow grease. To test the viability of yeast before beginning, warm the milk (to around 95-104☏ / 35-40☌) and mix in the yeast along with one tablespoon of the sugar.
Usually, the instant yeast sachets are pretty full-proof, but sometimes active dried yeast can lose viability. Whichever one you use, it needs to be viable. Instant yeast will rise faster than active dried yeast. The yeast used in this recipe can be instant yeast or active dried yeast. A high hydration dough, kneaded to perfection is what will make superior fluffy hot cross buns. It can be kneaded by hand or in a bench mixer, but bear in mind that the dough starts off quite sticky, so it needs a long period of kneading time. If kneading by hand, flour with a higher protein level is easier. For this recipe, an all-purpose flour is used, one with a protein level of around 11% is best. The dough for the hot cross buns is simple to put together, though it needs plenty of time to be kneaded. Soft Hot Cross Buns Recipe Flour, Yeast and Dough
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