Step 1

In a small saucepan over low heat, bring milk to a simmer. Remove from heat, stir in the granulated sugar, and set aside to cool to about 110°F/43°C

Step 2

Whisk the yeast into the warm milk mixture and set aside until it starts to foam (2 or 3 minutes).

Step 3

Mix the yeast mixture with the eggs, brown sugar, vanilla, butter, salt, and spices until well combined.

Step 4

Add half of the flour and raisins until smooth in a mixer fitted with the dough attachment.

Step 5

Add the remaining flour, a quarter cup at a time, while continuing to mix until the mixture forms a dough (you may not need all of the flour).

Step 6

Knead on low speed for 3 to 4 minutes. Check the consistency and add more flour if necessary (the dough should feel soft and moist, not sticky). Knead on low speed for five more minutes or until the dough clears the sides of the bowl.

Step 7

On a lightly floured surface, knead the dough by hand for about 30 seconds.

Step 8

Place into an oiled bowl and cover the bowl with a clean kitchen towel, and let rise in a warm place until doubled in size (about 60 to 70 minutes).

Step 9

Transfer the dough to a floured surface, press it down, and divide it into 12 pieces.

Step 10

Take one piece of dough at a time. Smooth the dough by pulling it from the top with your fingers. Pinch it underneath and place it on the work surface. Gently roll it on a floured surface and guide it into a round ball.

Step 11

Place the balls into a greased 9x13 baking dish. Cover the pan and leave to rise until doubled in size (about 30 to 40 minutes).

Step 12

Preheat the oven to 350°F/180°C.

Step 13

In a small bowl, mix together the flour and water until you get a smooth paste. Spoon this paste into a piping bag or a plastic bag with the corner snipped off. Pipe a cross shape onto each bun.

Step 14

Bake for 20-25 minutes, rotating halfway through, until golden brown on top. Tent the pan with aluminum foil if you notice the tops browning too quickly.

Step 15

Remove from the oven and let the buns cool.

Step 16

If using apricot jam, heat the jam in a small saucepan over low heat, stirring constantly, until it is melted and smooth. Strain the jam through a fine-mesh strainer to remove any large chunks.

Step 17

Brush the simple syrup or strained apricot jam glaze over the hot cross buns.

Step 18

Serve the hot cross buns warm or at room temperature, brushed with melted butter. Enjoy!