Recipe by Clinton Squibb

Prepare Hot Cross Buns Dough as directed through Step 2. Stir in raisins and continue as directed.

Makes 12 buns

In a large bowl, combine raisins and warm apple juice. Cover with plastic wrap and let stand for 20 minutes. Strain, discarding excess liquid and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, yeast, and 50 grams of the sugar. Let stand until mixture is foamy, about 10 minutes.
In a large bowl, whisk together 665 grams of the flour, the remaining sugar, salt, cinnamon, nutmeg, and allspice.
With mixer on low speed, add half of flour mixture to yeast mixture, beating just until combined. Beat in melted butter and eggs. Gradually add remaining flour mixture, beating until a soft dough forms.
Switch to the dough hook attachment. Beat at medium speed until smooth, about 4 minutes, adding remaining flour as needed. (Dough should not be sticky.)
Finally add in the soaked raisins
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.
Preheat oven to (190°C).
Spray a 13x9-inch rimmed baking sheet with cooking spray.
Lightly punch down dough, and let rest for 5 minutes. On a lightly floured surface, turn out dough.
Divide dough into 12 pieces, and roll each piece into a ball. Place on prepared pan. Cover and let stand in a warm, draft-free place until puffed and rolls are touching, about 30 minutes.

In a small bowl, whisk together egg and milk. Brush tops of rolls with egg mixture.
In a medium bowl, stir together flour and 6 tablespoons (90 grams) water, 2 tablespoons (30 grams) at a time, until a thick paste forms. Using a pastry bag fitted with a Wilton #10 piping tip, pipe paste over top of buns to form a cross over each.
Bake until golden brown, 20 to 25 minutes. Brush warm rolls with Barker’s Professional RTU Apricot Glaze.