Dough:

• 1 cup whole milk, warmed to 110 degrees F
• 1 tablespoon active dry yeast
• 1/3 cup + 1 tablespoon granulated sugar
• 1 cup raisins (plus boiling water soaking liquid)*
• 2 large eggs, room temperature
• 3 tablespoons unsalted butter, melted, slightly cooled
• 4 cups + 3 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon half and half or heavy cream, for brushing

Paste:

• 1 cup all-purpose flour
• 2 tablespoons granulated white sugar
• 2 tablespoon whole milk
• 6 tablespoons water

Glaze:

• 2 tablespoons apricot jam, or preserves
• 1 tablespoon water

1. DOUGH: In the bowl of a stand mixer, combine warm milk, yeast, and 1 tablespoon of sugar. Allow mixture to sit for 5 to 7 minutes until yeast is activated and mixture is fragrant and foamy.
2. Add raisins to a heatproof bowl. Add enough boiling water to cover raisins. Allow raisins to soak for 5 minutes. Drain well and set aside plump raisins.
3. Add remaining sugar, eggs, and melted butter to stand mixer bowl. Whisk to combine until well incorporated. Attach dough hook to stand mixer.
4. In a large bowl, whisk together flour, salt, cinnamon and nutmeg. With the mixer running on low speed, add about 1/3 of flour mixture. Once incorporated, add remaining 1/3 of flour mixture. Add drained raisins, followed with remaining flour mixture. Once dough has formed, increase speed to medium-high and knead dough for 3 to 5 minutes until dough no longer sticks to the sides of the bowl.
5. Transfer dough to a greased bowl. Cover with a kitchen towel or plastic wrap. Allow dough to sit covered at room temperature for 60 to 70 minutes until dough has doubled in volume.
6. Remove cover and gently delate risen dough. Divide dough into 12 equal portions. Working with one piece of dough at a time, roll into round balls. Place on a parchment lined 9 x 13-inch baking pan. Repeat with remaining dough. Cover with kitchen towel or plastic wrap. Let dough rest at room temperature for 30 to 40 minutes until the balls of dough are touching each other.
7. Preheat oven to 350 degrees F.
8. PASTE: In a small bowl, mix together flour, sugar, milk, and water until wet paste forms. Transfer runny mixture to a piping bag with a small round tip, or a small zip top plastic bag with a corner snipped off.
9. Pipe straight lines vertically and horizontally across risen buns to create crosses.
10. BAKE: Bake in preheated oven for 15 minutes. Remove from oven and brush half & half over buns. Return to oven and bake for another 15 minutes until the bread is golden brown on top and the internal temperature of bread registers at least 185 degrees F on a kitchen thermometer.
11. GLAZE: Mix together apricot jam and water until smooth. Use a pastry brush to lightly coat warm buns with glaze.
12. Enjoy hot cross buns warm, fresh from the oven. Alternatively, warm up and toast room temperature buns. Bread will keep covered at room temperature for up to 3 days.