Hot Cross Buns

1. Mix all the topping ingredients except for the oil.
2. Whisk consistently and add the oil into the mixture slowly. The final texture must be thick.
3. Transfer the topping mixture into a piping bag.

1. Place all the dough ingredients except for the butter and raisins into the mixer and mix for 3 minutes on low speed and 5 minutes on high speed.
2. Add in the butter and raisins and mix for 5 minutes on low speed and 3 minutes on high speed.
3. Final dough temperature should be approximately 25˚C.
4. Place the dough into a bowl, cover and let it rest for 60 minutes at room temperature.

1. Divide the dough into 40 pieces at approximately 60g each and let it rest for 20 minutes.
2. Roll each dough into a smooth ball and arrange the doughs on the baking tray lined with baking paper. Make sure to leave enough space in between each dough for it to expand.
3. Cover and let it rest for 120 minutes at 30˚C at 80% humidity.
4. Brush a layer of egg wash on each dough.
5. With the pre-prepared topping, pipe a cross shape over each of the dough.

1. Preheat oven at 160˚C.
2. Bake for 30 minutes at 160˚C.
3. Let it cool before serving.

*For optional ingredients, please do adjust the mixing and proofing time accordingly if they are not included in the bake.