Hot cross buns

Method

1. Start. Soak fruit 20 minutes, drain, and blot dry. Knead dough; add fruit last.Watch for: The dough should progress from rough to smooth, elastic, and slightly tacky; pause for 5 minutes if it fights you or begins to tear.
2. Then. Rise, divide into 12, proof, and pipe flour-water crosses.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Hold the bag upright with steady pressure, then stop squeezing before lifting away for clean, even portions.
3. Finish. Bake 20–25 minutes; glaze warm.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.