• Measure all ingredients ahead of time so you don’t forget anything at the last minute.
• For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
• The liquid (milk or water) must be warm (not hot) about 110F. If the liquid is too hot it will kill the yeast, similarly, if the liquid is too cold it will not activate the yeast.
• Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go if not, it’s best to buy fresh yeast or check the temperature of the milk.
• Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
• A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you a soft puffy bread, so don’t be tempted to add more flour than mentioned in the recipe.
• Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
• Leave the dough at room temperature to rise until double in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
• Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
• Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much

Storage

• These buns will stay fresh for 3 to 4 days.
• They are best kept in an airtight container, rather than the refrigerator.
• You can also freeze them in a ziplock bag for up to a month.
• They are best reheated from frozen because the condensation adds moisture.

Making the dough overnight

• You don't have to make these buns immediately.
• You can prepare the dough - let rise for an hour
• Then cover and leave in the fridge for up to 12 hours. 
• Remove from the fridge, punch down the dough.
• Shape the buns - cover and leave at room temperature 
• This second rise will take longer because the dough is chilled - about 60 to 90 minutes depending on the temperature. 
• As a guide they should be about double in volume. 
• Pipe the cross and bake in the preheated oven as directed in the recipe above. 

Freezing instructions

• For make-ahead or freezer-friendly dinner rolls.
• Bake the buns as given in this recipe.
• Let them cool completely.
• Once cooled place them in an airtight freezer-safe ziplock bag.
• For best results, thaw in the fridge overnight then reheat in the microwave for 30 seconds or more as needed.

Optional add-ins

• I've use raisins and cranberries but you can also use other dried fruits like dried apricots, dates. 
• Nuts are a great addition to hot cross buns as well 
• Apart from cinnamon, a pinch of pumpkin spice, gingerbread spice, allspice is great too

Icing cross

• Icing - Combine the powdered sugar with 2 teaspoon milk and vanilla extract to make a piping consistency. Add more milk if too thick or more powdered sugar if too thin.
  Pro tip - It takes very little liquid to make this icing. So, add the milk a little at a time.
• Pour the icing into a piping bag or cone. Cut a small hole at the tip and pipe a cross on each bun. Make sure the buns are cooled completely otherwise the icing will melt.
  Pro tip - I like to add a line in one direction on all the buns first then go the other direction making a cross.