Start by placing the sifted flours, the sugar and the yeast in the bowl of a planetary mixer fitted with a leaf. (The kneading can also be done on a work surface using your hands)
Pour in the warm milk slowly as you start mixing the ingredients.
Pour in the tepid water, the egg and continue to mix with the leaf until the dough is homogeneous.
Replace the leaf with the hook.
Add the spices and lemon zest.
Add the softened butter one piece at a time, waiting for the previous for each piece to mix with the dough.
Finally add the salt and knead the dough until it's homogeneous, smooth and elastic. Let it stick to the hook!
Place the dough on a work surface flattening it out and seasoning it with the well-drained raisins sultans, raisins and candied fruit on top. Wrap the dried fruits in the dough.
Place back the dough in the planetary mixer to incorporate all the dried fruits.
Place the dough in a bowl and cover with transparent film.
Let it rise for 1 hours and 30 minutes in the oven off with the light on.
Work the dough on a work surface adding flour on the surface or otherwise pour a drop of oil to prevent the dough from sticking.
Give the dough a quick knead, then give it the shape of a ball and back in the bowl for a second rising.
After the necessary time, the hot cross buns dough will have doubled its volume.
Now it's time to shape the buns, divide the dough into bites of and give each one a spherical shape.
Place the buns on a baking tray lined with baking paper covering them with plastic and leaving them for another hour.
In the meantime, prepare the topping by pouring the sifted flour into a small bowl, adding the syrup and whisking until you get a smooth consistency.
ill a sac-à-few with the glaze obtained and create a very small tip. Make the typical cross of hot cross buns and cook in a preheated static oven at 220° for around 15-20 minutes.
Once cooked, take the hot cross buns out of the oven and place them on a wire rack
Let them cool down and serve your hot cross buns for a sweet breakfast!
