What to do
Add water and yeast and mix 2min speed 2, 37 degrees. Add flour, salt, bread improver, sugar, cinnamon oil, butter to bowl. Combine 40 seconds, speed 3. Then knead 8 minutes dough function.
Tip dough onto an oiled surface & flatten out. Add your sultanas & knead by hand till well combined.
Wrap in a thermomat or cover with a tea-towel & allow the dough to sit for 15 minutes before using.
Knock down dough & divide into 80g portions. Arrange on a baking tray spaced a few cms apart.
Place tray in a warm moist area to prove. If you are proving in a dry heat please spray your dough with water & cover your tray or the dough will dry out.
Preheat oven to 180 degrees.
When the buns are almost ready to bake, add the cross mixture to your bowl & mix 30 seconds, speed 4. Scrape down. Repeat. You want a nice thick paste.
Using a piping bag or syringe draw crosses on the top of all your rolls.
Bake in a preheated oven at 180 degrees for 20 minutes or until golden brown.
Place bun glaze mixture in bowl & cook 3 minutes, 100 degrees, speed 3, MC off. Immediately glaze your hot cross buns while hot with the sugar syrup using a pastry brush.
Try adding 1 tsp of Nutmeg with the Cinnamon Bark essential oil for more of a spiced flavour. You can also try adding mixed fruit instead of straight sultanas.