Hot Cross Buns - cooking recipe

Ingredients

1 cup milk, lukewarm
1/4 cup plus 1 tsp sugar, plus 2 tbsp for the glaze
1 tbsp active dry yeast
3 1/2 cups plus 3 tbsp flour
1/2 tsp salt
1/2 tsp pumpkin pie spice
1 tsp finely grated orange peel
3 tbsp butter, melted
1 None egg, lightly beaten
2/3 cup currants

Preparation

Combine 1/2 cup milk with 1 tsp sugar. Sprinkle with yeast and let stand for 5 mins, or until the mixture becomes foamy.
Sift 3 1/2 cups flour, salt and spice into a large bowl. Add 1/4 cup sugar and orange peel and mix to combine. Add the yeast mixture, remaining 1/2 cup milk, butter and egg. Mix until a loose dough forms. Transfer to a floured surface and knead for 8-10 mins, until the dough is smooth and elastic.
Knead in the currants, then transfer the dough to an oiled bowl. Cover with a tea towel and let stand in a draft-free place to rise for 1 hour 30 mins, or until doubled in size.
Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper. Punch the dough down and divide into 12 even pieces. Roll each ball of dough until smooth, then transfer to the prepared pan, leaving a small gap between each and making 4 rows of 3 buns.
Cover the pan with a tea towel and let stand to rise for 40 mins.
Mix 3 tbsp flour with enough water to form a smooth, thick paste. Transfer to a small resealable plastic bag and cut a small hole in a corner of the bag. Pipe crosses onto the buns.
Bake for 20-25 mins, until the buns are golden brown.
For the glaze, place remaining 2 tbsp sugar and 2 tbsp water into a small saucepan and stir until the sugar has dissolved. Brush buns with the glaze while hot. Serve the buns warm with butter and honey.