1-First Step: Measure all ingredients accurately for this easy hot cross buns recipe. Warm the 300 ml milk to about 110°F (43°C) to activate yeast without killing it. Soften 50 g butter and beat the egg. Mix raisins with a pinch of flour to prevent sinking. This setup takes 10 minutes and ensures smooth sailing.

2-Second Step: In a large bowl, combine 500 g strong bread flour, 7 g instant yeast, 75 g caster sugar, 1 tsp salt, 2 tsp cinnamon, and 1 tsp nutmeg. Stir in 100 g raisins. Make a well, add warm milk, softened butter, and egg. Mix until a shaggy dough forms. Turn onto a floured surface and knead for 10 minutes until smooth and elastic. For vegan adaptations, use plant milk and flax egg here.

3-The dough should pass the windowpane test: stretch a small piece thin without tearing. If too sticky, add flour 1 tbsp at a time. Kneading develops gluten for chewy homemade hot cross buns.

4-Third Step: Place dough in a greased bowl, cover with a damp cloth or plastic wrap. Let rise in a warm spot for 1 hour or until doubled. Ideal temperature is 75-80°F (24-27°C). Punch down gently to release air. This step builds flavor in your traditional hot cross buns.

5-Fourth Step: Divide dough into 12 equal pieces (about 75-80 g each). Roll into balls and place on a parchment-lined baking tray, 2 inches apart. Cover and let rise again for 45 minutes until puffy. For gluten-free, handle gently to avoid deflating.

6-Fifth Step: Mix 100 g plain flour with 5-6 tbsp water to form a thick paste for the hot cross buns icing cross. Spoon into a piping bag, snip tip, and pipe crosses over buns. This takes 5 minutes and adds tradition.

7-Sixth Step: Preheat oven to 200°C (400°F). Bake buns for 20 minutes until golden. Meanwhile, boil 3 tbsp milk and 2 tbsp sugar for 2 minutes to make glaze. Brush hot buns immediately for shine. Cool on a wire rack.

8-Final Step: Serve warm split with butter. Total time: 3 hours. Yields 12 spiced fruit hot cross buns. Store as below. For low-calorie, bake 18 minutes and skip glaze.