Hot Cross Buns for Ostara - Test 2

https://www.thespruceeats.com/easy-traditional-hot-cross-bun-recipe-435194 

https://sallysbakingaddiction.com/hot-cross-buns/

https://natashaskitchen.com/hot-cross-buns-recipe/#jump-to-recipe

https://www.allrecipes.com/recipe/7073/hot-cross-buns-i/

1 - Very good. I made some changes, and they appear to have worked. My first attempt at the crosses following the instructions on the Spruce Eats recipe was a bit of a gong show, so I've added my own idea of how it could be done. I also saw elsewhere the pressing in fruit in the shape of a cross on top causes the bread to fold over it while baking, creating a cross in the bun. That could be interesting to try, too, but with currants that have not been soaked.

2 - Yup, made it again, and again this year Ben said he didn't see the point of hot cross buns until he ate one of these and then was sold. A good recipe, and passes the test, again. Oh, and my revised cross idea worked pretty well but it still isn't very pretty. I found something on the second link (thank you Sally) that might work better than the butter and flour mixture. Oh, and I made this batch using blackberry jelly to glaze, which was not a good idea (LOL, picture below). Therefore, the colour of the jelly is important. I will graduate this to Test 2 given that the buns themselves are quite good.

500 g  strong white bread all purpose flour
55 g brown sugar
1 tsp. salt

1 1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground allspice

55 g butter, cold and cut into small pieces
150 g mixed dried fruits, pref. currants, chop small if fruit pieces are bigger than currant sized
25 g candied lemon and/or orange peel, chopped
1 Tbsp. active dry yeast
300 mL milk warmed to 125-130F, max
For the Crosses:
1/2 cup all-purpose flour

6-8 Tbsps water
1 1/2 oz. / 35 g butter, cold and cut into small pieces
For the Glaze:
1 1/2 Tbsp. apricot jam 

1. Put the currants (and/or dried fruit) in a bowl and pour over boiling water to cover. Let sit about 10 minutes to rehydrate.
2. Meanwhile, mix together the flour, sugar, salt and spices in a large bowl.
3. Add the butter pieces and rub the butter into the flour until it resembles coarse sand.
4. Thoroughly drain the soaking fruit.  Add to the flour mix along with the dried peels.
5. Sprinkle the yeast over the mixture and pour in the warm milk. Mix gently with a spatula until a soft, sticky dough is formed.
6. Tip the dough onto a floured surface and knead for no less than 10 minutes or until a silky smooth dough is formed. Keep flouring the surface and your hands if the dough starts to stick too much.
7. Place the dough in a large, lightly oiled bowl. Cover with a damp tea towel and leave to rise in a warm place until doubled in size; depending on how warm it is, from 1 to 2 hours.
8. Lightly oil a baking sheet.
9. Tip the dough onto a floured surface, knock all the air from the dough and knead again for 2 minutes.
10. Divide the dough into 12 and form each into a bun shape. Place the buns on the oiled baking sheet. With a sharp knife, cut a shallow cross the width of the bun into the top.
11. Cover the buns with a damp tea towel and leave to rise again for approximately 45 minutes or until well-risen.
12. While the dough is rising, make the dough to make the crosses by rubbing the remaining butter into the flour. Add a little cold water, approximately 1/2 Tbsp., and stir to make a slightly thick dough. Add a tsp. of water at a time if the dough is too dry, until you get a firm yet smooth, pliable dough.
13. Roll this dough into a ball and place in the fridge for at least 15-30 minutes.
14. Preheat the oven to 425 F. 
15. Roll out the dough to 1/4" and cut thin long strips to make the cross arm with. Probably one long strip and two shorter, or maybe 2 long strips overlapping in the middle of the bun? To test. 
16. Lightly wet the strips of dough (and maybe the cuts on the buns?) and gently place over the cut stripes on the buns. Don't press or do very gently, to avoid knocking out any air from the bun dough. 
17. While the dough is rising whisk the cross ingredients together, starting with 6 Tbsps of water. You want a thick paste that will pipe easily. Add remaining water if needed. Pipe a line down the center of each row of buns, then repeat in the other direction to create crosses.
18. Bake in the preheated oven for 15 to 20 minutes or until the buns have risen and are golden brown.
19. Remove from the oven and brush the buns with the jam (if the jam is a bit tough, warm it on the oven).
20. Place the buns onto a wire rack and leave to cool.