DoughGrease a large bowl and line a baking tray (30 x 40 cm), then set aside. If using dried fruit, soak it in boiling water for 5 mins and drain thorougly.Place a bowl onto mixing bowl lid and weigh butter into it, then set aside."Thickening" Add 50 grams of bakers flour and 250 grams of milk and cook using thickening mode "Thickening" . If you have a TM31 or TM5, use 80 degrees until mixture resembles a thick custard (around 10 mins).Place remaining milk, sugar, eggs, yeast, remaining flour, spices, cocoa powder (if making chocolate hot cross buns) and salt, then mix 20 sec/speed 3, then knead Dough /5 min."Warm Up" Knead for a further Dough /2 min, adding the reserved butter 1 piece at a time through hole in mixing bowl lid.Place dough on a lightly floured silicone bread mat or work surface. Press dough out to flatten, then sprinkle with the dried/soaked fruit OR chocolate chips and fold until ingredients are incorporated. Place dough in prepared bowl, cover with a silicone bread mat or a tea towel and set aside in a warm place to prove until doubled in size (approx. 1-1.5 hours). Clean and dry mixing bowl and make piping mix to make crosses if desired. Follow recipe from everyday cookbook.Divide dough into 16 equal-sized pieces (approx. 90g) then form into buns and place them 3 cm apart on prepared baking tray. Cover with a tea towel and set aside for 30 minutes or until doubled in size.Preheat oven to 170°C. Pipe crosses if desired. Bake for ~30 minutes until golden brown. Brush with maple syrup as soon as they come out of the oven. Can also use apricot jam. Allow to sit for 10 minutes before moving to a wire rack.