A staple during the season of Lent, these Hot Cross Buns are light and fluffy and the perfect side to your morning tea or coffee.
Place the dried currants in a medium bowl. Cover with hot water and let soak for 15 minutes. Drain and let stand.
In the bowl of a stand mixer fitted with a dough hook, add the yeast, 1 teaspoon granulated sugar and all the milk. Let stand for 5 minutes until foamy.
Add the flour, cinnamon, cloves, nutmeg and remaining 1/2 cup granulated sugar. Mix on low speed for 1 minute. Add the butter, egg , orange zest and currants and continue to mix on low speed for 2 minutes. Increase speed to medium and continue to mix for 5 minutes. Transfer the dough to a large bowl, sprayed with nonstick cooking spray, turning to coat. Cover with a cotton tea towel and let rise in a warm place for 1 1/2 hours or until doubled in size.
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Spray the parchment with nonstick cooking spray. Set aside.
Lightly dust a work surface with flour. Dump the dough onto the work surface and divide into 15 equal pieces. Rotate each piece of dough in a circular motion, cupping your hand over it, to make into a ball. Place the balls on the prepared sheet as pictured. Cover the buns with a tea towel and again, let rise for 30 minutes in a warm place.
While the buns are rising, combine the cross topping ingredients in a small bowl and mix well. Add mixture to a small Ziploc bag. Snip of one of the bottom corners. When the buns are finished with the second rise, pipe crosses on the top of the buns.
Bake for 30-35 minutes, until lightly bronwed.
While buns are baking combine the glaze ingredients in a small saucepan. bring to a boil, stirring constantly until sugar is dissolved. When buns are done baking, remove to a wire rack. Brush the tops of warm buns with the glaze. Serve buns warm or at room temperature.