Hot Cross Buns

• 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

1. Combine 1/2 cup milk with 1 tsp sugar. Sprinkle with yeast and let stand for 5 mins, or until the mixture becomes foamy.
2. 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.
3. 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.
4. Preheat the oven to 400u0b0F. 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.
5. Cover the pan with a tea towel and let stand to rise for 40 mins.
6. 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.
7. Bake for 20-25 mins, until the buns are golden brown.
8. 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.

milk, sugar, active dry yeast, flour, salt, pumpkin pie spice, butter, egg, currants

Taken from recipes-plus.com/api/v2.0/recipes/26333 (may not work)