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Pull-Apart Hot Cross Buns

These Pull-Apart Hot Cross Buns are soft, flavorful, and perfect for Easter or any occasion.
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Ingredients
  

For the dough:

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet active dry yeast or 2 1/4 tsp
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/2 cup warm milk 110°F/43°C
  • 1/4 cup unsalted butter melted
  • 2 large eggs room temperature
  • 1/2 cup raisins or dried currants

For the glaze:

  • 2 tbsp apricot jam warmed and strained

For the crosses:

  • 1/2 cup all-purpose flour
  • 1/4 cup water

Instructions
 

  • In a large bowl, combine flour, sugar, yeast, salt, cinnamon, nutmeg, and allspice.
  • Add the warm milk, melted butter, and eggs. Mix until a soft dough forms.
  • Knead the dough on a floured surface for 8–10 minutes, or until smooth and elastic. Gently fold in the raisins or currants.
  • Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.
  • Punch down the dough and divide it into 12–15 equal pieces.
  • Roll each piece into a ball and arrange them in a greased 9×13-inch baking dish, leaving a little space between each. Cover the dish and let the dough rise for 30–45 minutes until puffy and touching.
  • Preheat your oven to 375°F (190°C). Mix the flour and water into a thick paste and transfer to a piping bag or zip-top bag. Pipe crosses over the buns.
  • Bake the buns for 20–25 minutes until golden brown. While still warm, brush them with the warmed apricot jam for a shiny finish.