Easy old fashioned Hot Cross Buns recipe for soft and lightly spiced rolls. Studded with raisins, a traditional cross, and glazed with an apricot glaze.
Whisk together the milk, yeast, and sugar in the bowl of your stand mixer and let stand for 5 minutes or until mixture is foamy.
Add remaining ingredients and stir to combine then switch to the dough hook. Knead on low speed (speed 1 or 2) for about 10 minutes or until the dough is smooth and elastic. Lightly grease a bowl and place dough in the bowl to rise. Cover loosely with plastic wrap. Let rise in a warm area until doubled in size.
Grease a 9×13 baking pan and set aside.
Punch the dough down and turn out onto a work surface. Don't add flour at this point. Knead the dough a few times to remove any trapped air bubbles and divide dough into 12 equal portions. Shape each into a smooth round ball and place in prepared pan.
Cover loosely with plastic wrap and let rise in a warm area until almost doubled in size. Add the cross. Combine the flour with just enough water to form a thick but pipeable paste. Spoon into a piping bag or sandwich bag and cut the tip off. Pipe a thick cross on each bun.
Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool 5-10 minutes before glazing. To glaze combine a small amount of jelly with a tiny bit of water and brush over the tops of the rolls.