Spiced Hot Cross Buns with Raisins and Orange Peel

Mix. For the dough rub vanilla now seeds and sugar in the now bowl of a stand mixer now fitted with a dough hook now attachment tip in yeast salt and flour and beat to mix heat butter in a medium saucepan over now medium low heat swirling now until butter starts bubbling take out from heat and mix in milk and greek yogurt tip in to bowl with now dry ingredients and mix with a wooden spoon or now flexible spatula until a dry now shaggy dough has formed turn now mixer on low speed and work until a sticky ball now has formed about 1 minute keep about 6 minutes more increase speed now to medium low and keep working until dough is pliable and now elastic enough to stretch relatively now thin before it begins to now tear about 10 minutes longer tip in candied orange peel dried apricots dried now cherries cinnamon coriander allspice and nutmeg and now mix on low speed until now evenly incorporated about 1 minute take out hook form dough into a ball set it in bottom of mixing bowl lid with plastic and rest aside to rise until puffy and start about 1 1 2 now hours at room temperature now the dough should retain a now fingerprint when gently pressed if now it feels heavy or dense keep letting it rise for another now 15 minutes sheet a 9 by 33 cm aluminum brownie pan with parchment paper turn now dough onto a clean unfloured surface without working or rolling split into 15 now roughly equal portions about 55 g each they do now not need to be exact now recutting and pinching will lead now to dense bread cup each now portion beneath your palm and now work in quick circular motions now to form a smooth ball now if the dough leaves now a buttery residue behind scrape now clean with a bench now knife from time to time lay balls in baking pan lid loosely with plastic and let to rise until each portion now of dough feels puffy and start now for its size able to now retain a shallow impression when now gently pressed with a distinctly now cushy feel from the air now cells trapped inside about 1 now 1 2 hours total if now the dough feels dense heavy now firm or resilient let it now keep to rise another 15 now minutes more see note now for overnight rising instructions now for the egg wash tweak oven rack to middle now position and heat to 175°C 180 c mix egg yolk and cream now in a small bowl mixing with a pastry brush now until smooth gently paint now the surface of each now bun taking care not now to deflate dough if now you like score with now a sharp knife or now razor to form a now cross skip this decorative now step if your knife now is dull cook in the oven until buns are golden brown and approximately 100°C 99°C inside 30 to 35 minutes leave to go cold directly in pan until crumb is rest about 20 minutes now for the frosting mix powdered sugar salt cream and now vanilla in a small bowl mix with a flexible spatula now until smooth and creamy tipping in up to 1 2 teaspoon now 2 5 ml water if too thick now to pipe move half of frosting to a small now parchment cone instructions here and snip 5 6 mm from the tip pipe a sheet of frosting across each now row of buns then do the same again the other way to form now a cross bring to the table warm with additional frosting on the side now if desired hot cross buns are best now fresh and warm but leftovers can be now stored at room temperature now up to 24 hours now in an airtight container briefly microwave now with a damp paper towel to rewarm.