Raisin and Apricot Hot Cross Buns

Ingredients

• Buns

  • ¾ cup (180 ml) warm milk
  • 4 eggs
  • 3 ½ cups (490 g) unbleached all-purpose flour
  • ½ cup (105 g) sugar
  • 2 tsp instant dry yeast
  • 1 tsp salt
  • ½ tsp ground cinnamon
  • 1 cup (225 g) unsalted butter, cubed and left at room temperature for 10 minutes
  • 1 cup (140 g) raisins
  • ½ cup (100 g) dried apricots, cut into small dice

• Glaze

  • 1 cup (130 g) icing sugar
  • 5 tsp (25 ml) milk