Hot Cross Buns
In a bowl of a stand mixture fitted with the dough hook attachment, add yeast, sugar and milk. Mix together and then add in butter, eggs and spices.
Weigh flour into a separate bowl and then add in ¾ of the amount of flour to the other ingredients. Add in salt and knead together. Add in a tablespoon of the remaining flour at a time until the dough comes together and just cleans the bowl.
Knead both types of raisins into the dough.
Place dough into a large greased bowl, cover with plastic wrap, and place in a warm environment until the dough doubles in size, about 1 hour.
Preheat oven to 400°F. Cover 2 baking trays with parchment paper and set aside.
Punch down the risen dough and weigh it. Divide that amount by 12 to figure out how much each hot cross bun should weigh to get similar sizing.
Form each bun and place on the prepared baking trays. Cover loosely with parchment paper and let rise for 30 minutes.
In a small bowl, mix flour and water together to make a loose paste. Fill the paste into a piping bag and cut a small hole off the bottom. Pipe crosses onto the buns before they go into the oven.
Bake for 12 - 14 minutes or until golden brown.
In a small bowl, mix the milk and sugar together. Dissolve the sugar by warming up the mixture in a microwave.
Brush the glaze over the tops of each bun after they come out of the oven.
Hot cross buns are best eaten the day they are made, but will last up to 4 days in the refrigerator. Reheat in the microwave.