Step 1

Heat milk to about 110ºF (lukewarm). Add milk, yeast and 1 teaspoon of sugar to a large mixing bowl and mix ingredients together. Set the mixture aside and let the yeast proof for about 10 minutes.

Step 2

Add the other ½ cup of sugar, both eggs, melted butter, vanilla extract, salt, cinnamon, nutmeg, allspice, ginger and cardamom to the milk/sugar/yeast mixture.

Step 3

Add one cup of flour and raisins and mix all ingredients together until well combined.

Step 4

Add remaining 2½ cups of flour and continue mixing until a wet dough has formed.

Step 5

Turn dough out onto a floured surface and knead for roughly two or three minutes. Place in a lightly oiled mixing bowl, cover with a tea towel and set aside in a warm place to let it rise for about one or two hours.

Step 6

After the first rise, punch down the dough and turn out onto a lightly floured surface again. Cut the dough into 12 equal sized pieces and shape each one into a bun.

Step 7

Place buns into a well greased baking dish and then set aside for about an hour to let them rise again.

Step 8

Preheat the oven to 350ºF.

Step 9

Make your crosses: Combine ¼ cup of water with 6 tablespoons of flour and spoon into a piping bag, or spoon into a plastic/Ziplock bag and cut the tip of one corner off to make your own piping bag. Add the crosses onto your buns by piping a straight line down each row of buns, and then doing the same thing across each row going the other direction.

Step 10

Bake your hot cross buns for 20-25 minutes, until the tops are just beginning to turn golden brown.

Step 11

Make your glaze: Combine one tablespoon of honey with one tablespoon of lukewarm milk and ¼ teaspoon of ground cardamom. Brush your glaze onto the tops of buns as soon as they come out of the oven, while they’re still hot.

Step 12

Let buns cool for 10-15 minutes before serving. Store extras in an airtight container in the fridge for up to 3 days.