Hot Cross Buns

In a small bowl, combine warmed 300ml whole milk (heated to 43°C/110°F), 1 teaspoon of the measured light brown sugar, and 7g active dry yeast. Stir gently to combine, then let rest for 5-7 minutes in a warm, draft-free spot until the mixture forms a 1cm thick frothy, foamy layer, which confirms the yeast is active. If no foam forms after 7 minutes, discard the mixture and use fresh yeast, as inactive yeast will not make the buns rise.

In a large stand mixer bowl fitted with a dough hook attachment, combine 500g all-purpose flour, remaining light brown sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 teaspoon fine sea salt. Add the foamy yeast mixture, cooled melted 50g unsalted butter, and 1 room-temperature large egg. Mix on low speed (speed 2 on most household stand mixers) for 4 minutes until a shaggy, soft dough forms, then add 150g mixed dried fruit and mix for 1 additional minute to evenly distribute the fruit throughout the dough.

Turn the mixed dough out onto a lightly floured work surface, knead by hand for 2 minutes until the surface is smooth and elastic, then form the dough into a tight, round ball. Place the dough ball into a large, lightly greased mixing bowl, cover with a clean damp cotton tea towel, and let rise in a 24°C/75°F draft-free spot for 60 minutes, or until the dough doubles in size and leaves a lasting 2cm deep indent when poked with a floured finger.

Punch the fully risen dough firmly in the center to release all trapped air, then turn it out onto a clean, unfloured work surface and divide into 12 equal 85g portions. Roll each portion into a tight, smooth round ball by tucking the edges under to create surface tension, then arrange the balls 2cm apart on a baking sheet lined with parchment paper. Cover again with the damp tea towel, and let rise for a second time for 30 minutes in the same warm spot, until the buns puff up and press back slowly when gently touched with a finger.

While the buns complete their second rise, make the cross paste by whisking 75g all-purpose flour and 60ml cold water until completely smooth, with no dry lumps. Transfer the paste to a small piping bag fitted with a 5mm round piping tip, and pipe a thin, straight cross across the top of each puffed bun. Bake in a preheated 190°C/375°F oven on the middle rack for 18-20 minutes, until the buns are deep golden brown on top and sound hollow when tapped firmly on the base.

While the buns bake, heat 3 tablespoons of apricot jam in a small saucepan over low heat for 2 minutes until fully melted and runny, then strain through a fine-mesh sieve to remove any solid fruit chunks for a smooth glaze. As soon as the baked buns come out of the oven, brush the warm tops evenly with the strained apricot glaze to create a shiny, sticky finish. Let the buns rest on the baking sheet for 10 minutes before serving warm, or transfer to a wire rack to cool completely.