Hot Cross Buns

Ingredients

• 3/4 cup warm water, divided
• 2 tablespoons plus 1 teaspoon sugar, divided
• 1 tablespoon instant yeast
• 3 cups bread flour
• 2 teaspoons ground cinnamon
• 1 teaspoons salt
• 1/2 cup golden raisins
• 1/3 cup dried cherries, coarsely chopped
• 2 1/2 tablespoons honey
• 1/3 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 4 tablespoons shortening
• 2 tablespoons unsalted butter, softened
• 6 ounces confectioners sugar
• 1 tablespoon whole milk

Directions

1. Pour 1/2 cup warm water into a medium bowl. Stir in the sugar, scatter the yeast over the surface, cover the bowl with plastic wrap, and let it stand for 5 minutes to proof.
2. In the bowl of a stand mixer, whisk the remaining sugar with the flour, cinnamon, and salt. Add the raisins and cherries, and stir until the fruit is evenly dusted with the flour mixture.
3. In a medium bowl, whisk the remaining 1/4 cup warm water with the honey, vegetable oil, 1 egg, and vanilla extract.
4. Pour the yeast mixture into the flour mixture, then add the egg mixture. Use a large spoon to mix just until everything comes together, about 30 seconds to 1 minute. Attach the dough hook to the mixer.
5. Mix the dough on medium for several minutes, adding a few tablespoons of flour as needed, until the dough releases from the sides of the bowl while still clinging to the bottom. When it does, turn it out onto a generously floured surface. Knead by hand for 5 minutes, adding light dustings of flour only when the dough feels too sticky; it should feel a bit tacky, not gluey on your hands.
6. Place the dough in a large, well-oiled bowl. Cover it with plastic wrap and put it somewhere warm until it has doubled in volume, about 2 hours.
7. Coat an 8- by 8-inch baking dish with cooking oil spray. When the dough has doubled, move it from the bowl to a well-floured surface. Press it into an 8- by 8-inch square, then cut it into 12 equal portions with a sharp knife or pizza cutter. Roll the pieces into balls and arrange them in the prepared dish. Cover the dish and leave it in a warm spot to rise for 1 hour.
8. Set an oven rack in the middle of the oven and preheat to 350 degrees F. Whisk the remaining egg for the egg wash. Remove the cover from the baking dish, brush the buns with the egg wash, and transfer the dish to the oven. Bake until the tops feel set and are deep golden brown, about 25 to 30 minutes. Take the buns out of the oven and cool them completely before adding the frosting.
9. In a large bowl, or in the bowl of a stand mixer, beat the shortening and butter together until fully blended. Add the confectioners sugar and keep beating, stopping to scrape down the sides as needed, until it is completely mixed in. Beat in the whole milk until the frosting is smooth. Spoon the frosting into a pastry bag fitted with a large round tip. Once the buns are cool, pipe a cross on top of each one. Store the buns in an airtight container for up to 1 day, though they are best fresh.