There are a few variations on how the cross is produced. Some recipes call for a shortbread or cookie dough that is cut into stripes and placed on top. Others use a sugar icing mixture that is piped on top after the bread is baked.
For this recipe, I use a mixture of flour, sugar, and milk to create a piping paste. The paste is piped on the risen bread prior to baking.
After baking, the warm buns get brushed with a sweet syrup to give the bread that nice shiny, attractive crust. The syrup is a simple mixture of apricot preserves thinned out with some water. It adds a pleasant sweetness to the finished baked good.
It’s best to eat hot cross buns while they’re warm. I suggest you slice the bun half, lightly toast it, and then slather on some salted butter or whipped cream cheese on top. It’s absolutely delightful!
How to make the dough ahead of time:
You can prepare the dough the night before up to Step 6 in the instructions. Instead of letting the dough rest at room temperature for 30 to 40 minutes to rise, cover it and let it chill in the fridge overnight. The following day, allow the dough to come to room temperature (about 20 to 30 minutes). Proceed by piping the crosses before baking.
