Perfect Easter Hot Cross Buns

In a medium sauce pan, gently warm the milk, butter, orange zest and sultanas together. IMPORTANT: Remove from heat once the butter is almost melted. Set aside to cool down until it reaches 98-105F or 36.5-40.5C. (about 20 minutes for me)
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In the mean time, place the bread flour, sugar, instant yeast, ground cinnamon, ground all spice and sea salt in the bowl of your stand mixer. Whisk together to sift the dry ingredients for about 30 seconds.
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Make a well, add the egg and the lukewarm milk preparation. Mix with a dough hook for about 5 minutes on the second lowest setting of your standmixer. Your dough is ready once it holds together and no longer sticks to the sides of the bowl.
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Place your dough in a clean bowl, cover with a plastic wrap and let it rise for about 1 1/2 hours at room temperature or 60 minutes in a turned off preheated oven (100F/37C). It will double in size.
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Once the dough has doubled, scrape it out onto your Roul'Pat™.
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Knead lightly into a ball. Weight your dough and divide it into 12 segments( 50.80oz/4.23oz | 1kg400/120g). Take each segment pressing it down flat with the palm of your hand and roll it into a ball. Arrange it directly onto your Flexipat® 3 rows of 4, leaving a gap in between.
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Cover loosely with a plastic wrap and let it rise for another 1 hour at room temperature or 45 minutes in a turned off preheated oven (100F/37C). It will double in size.

Preheat oven at 350F/180C.
In a mixing bowl, whisk the flour and water together. Fill your Pastry Bag with the batter. Cut the tip to the desired thickness of design, and pipe your crosses hugging each buns.
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Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your buns from 20min).
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Meanwhile, place apricot jam and water in medium sauce pan. Bring it to a boil. Mix to combine.
Once your Hot Cross Buns are out of the oven, let them cool down for about 10min. Then, slide them onto a serving plate. Brush them with the apricot glaze. Serve and Enjoy! Bon Appétit!
N.B. Best enjoyed the same day.