This dough is unlike many bread doughs in that it requires three proofs (or rises) due to the rich nature of the dough.
The final proof happens once the dough has been shaped into buns. It’s also a good idea to use tweezers to remove any apricot pieces which are sticking out to help avoid burnt bits.
The cross is piped on using a piping bag, but don’t worry if you don’t have one. Just transfer the mixture to a sandwich bag and snip off the corner.
Once the hot cross buns are baked, they are brushed with a simple syrup for extra flavor, sweetness, and gloss. Feel free to top with extra orange zest too!