In a small saucepan, whisk together 2.5 tablespoons bread flour and 3.2 fluid ounces milk over medium heat, stirring constantly for 2-3 minutes until it forms a thick, smooth paste with no lumps. This tangzhong technique gelatinizes the starches, which will make your buns incredibly tender and help them stay fresh longer. Transfer to a bowl and let cool to room temperature while you prepare your dried fruit. In a separate bowl, pour 7 fluid ounces of hot tea over the raisins and currants, and let them soak for 20-30 minutes until plump and softened, then drain well.

In a large bowl, combine the cooled tangzhong paste from Step 1 with 4.5 fluid ounces milk, 1/4 cup brown sugar, 2.5 cups bread flour, 2 teaspoons yeast, 1 room-temperature egg, 2 tablespoons milk powder, 1 teaspoon salt, 1.5 teaspoons vanilla paste, and all the spices (cinnamon, nutmeg, ginger, cardamom, allspice, cloves, and coriander). Mix on medium speed for 10-12 minutes until the dough becomes smooth, elastic, and pulls away from the bowl sides. I find that using room-temperature eggs helps the dough develop better structure and rise more evenly.

Add 3 tablespoons of softened butter to the dough and mix for 3-5 minutes until fully incorporated and the dough is smooth and supple. Add the plumped dried fruit from Step 1 and mix gently until evenly distributed throughout the dough. Shape the dough into a tight ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature for 2-3 hours until nearly doubled in size. I prefer to let my dough rise in a warm spot like a turned-off oven with the light on, which keeps it at an ideal temperature.

Once the dough has risen, divide it into 9 equal pieces using a bench scraper or kitchen scale for consistency. Shape each piece into a tight ball by gently pulling the edges toward the center and rolling on the counter, then place on a parchment-lined baking sheet or in a 9x13-inch baking pan. Cover with plastic wrap or a damp towel and let rise for 1-2 hours at room temperature until the buns are puffy and nearly touching each other.

Preheat your oven to 350°F about 15 minutes before baking. While the oven preheats, make the cross paste by whisking together 1/3 cup flour, 1/4 cup water, and a pinch of salt in a small bowl until smooth; transfer to a piping bag fitted with a small round tip. Once the buns are fully proofed, pipe a cross on top of each bun in one direction, then rotate the pan 90 degrees and pipe another cross to create the classic hot cross bun pattern.

Bake the buns for 30 minutes until golden brown on top and the internal temperature reaches 190°F when measured with an instant-read thermometer in the center of a bun. While the buns bake, prepare a quick glaze by combining 3 tablespoons sugar, 1/8 teaspoon vanilla paste, and a pinch of salt in a small saucepan with a tiny bit of water, then boil for 1-2 minutes until slightly syrupy. As soon as the buns come out of the oven, brush the hot glaze over each bun while they're still warm—this creates a beautiful shine and adds a subtle sweetness that complements the spices perfectly.