Hot Cross Buns

Add the flour, cinnamon, nutmeg, and salt. Mix until a shaggy dough forms. Turn out and knead for 8 minutes until smooth. Flatten the dough, add the raisins, and knead gently until they are evenly distributed. Place in an oiled bowl, cover, and let rise for 1.5 hours until doubled.

Punch down the dough and divide it into 12 equal pieces. Roll each piece into a tight, smooth ball. Place them in a greased 9x13-inch baking dish, leaving a little space between each.

Cover and let the buns proof for 45 minutes until puffy and touching each other. Preheat the oven to 400°F (200°C).

In a small bowl, mix the 1/2 cup flour and 5 tbsp water to form a thick, pipeable paste. Transfer to a piping bag or ziplock bag with a small corner snipped off. Pipe a continuous line across the rows of buns horizontally, then vertically, to form crosses.

Bake for 20-25 minutes until deep golden brown. While baking, heat the apricot jam and water, then strain. Immediately brush the hot buns with the warm apricot glaze for a shiny finish. Cool on a wire rack.