Hot Cross Buns for Good Friday

These are getting better with practice. This time I went back to the 1854 receipt in MacKenzie's Five Thousand Receipts which I originally made in 2016 and revisited in 2019. I tried of half-batch of my 2019 refinements but doubled the milk from the outset (4.5 cups flour, 1 cup sugar, 2 tsp each coriander and cinnamon, 1 tsp mace, 1/2 tsp salt, 4 oz melted butter, 1 cup skim milk, 3 3/4 tsp active dry yeast). 

With the additional liquid, the dough worked up smoother and more easily than it ever had before. The buns themselves baked up nice and light, and with a moderate but distinct spice flavor.

 

Might have gotten carried away on the crosses...