Softest Bakery Style Hot Cross Buns

I live in Queensland, Australia and have always loved to cook. An avid cookery book collector(last count 324). I only share something if I have actually cooked it.

I have tried for years to perfect the hot cross bun and this is it. A great recipe and the buns are so lovely and soft. Certainly using the Yangzhoung is the secret.
I cooked for 25 minutes at 180°C fan-assisted.

subheading: Baking time: 30 minutes:

1 cup sultanas or raisins, heated and soaked in ½ cup rum, overnight or at least for 20 minutes

3.5 to 3 ¾ cups plain all purpose or bread flour

1 cup milk

¼ cup honey

1 tablespoon instant dried yeast

1.5 teaspoons ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon mixed spice

2 eggs

60g/2ozs butter, cubes, softened

1 teaspoon salt

subheading: Flour crosses:

40g/1.41ozs. plain flour

Around 3 tablespoons water to make paste

subheading: For Glaze:

⅛ cup sugar

⅛ cup boiling water

½ teaspoon gelatine powder

Directions at notquitenigella.com

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