Hot Cross Buns

1: Soak the raisins and/or currants in hot water for 30 minutes. Drain, squeeze out excess water, and pat dry. Set aside.

2: Make the tangzhong by taking 1/2 cup of milk and 3 tablespoons of flour, whisking until smooth in a small pot. Stir continuously over medium heat until it resembles mashed potatoes. Remove from heat and set aside.

3: In a stand mixer bowl, add the tangzhong and all other ingredients except for butter and raisins. Using the dough hook, mix for 8-10 minutes until a rough window pane is achieved. Add in butter and knead for another 8-10 minutes.

4: Remove dough from the bowl and fold in raisins. Shape into a ball, place into a large bowl, cover, and let rise for 1.5-2 hours until doubled in size.

5: Punch dough to deflate. Divide into 9 sections and form into balls. Place in a greased and lined 9'x9' pan. Cover and let rise for 1 hour until puffy. Preheat oven to 350°F.

6: Make the roux for the cross by mixing 40g of flour with 40g of water and transferring to a piping bag. Pipe the cross onto the buns after they have proofed.

7: Bake for 28-30 minutes until tops are golden brown. Meanwhile, heat sugar syrup ingredients on a stove until sugar dissolves. Remove from heat and set aside.

8: Brush buns with syrup.