Hot Cross Buns

Soak both types of raisins in the dark rum for about 10 minutes. Drain the raisins.

Mix the warm water, sugar and yeast in a small bowl. Allow to bloom for 5- 10 minutes until frothy.

In the bowl of a stand mixer, whisk together the bread flour, cinnamon and salt. Add in the raisins and coat them with the flour.

In a separate bowl, combine the 1/4 cup of water, honey, vegetable oil, 1 egg and vanilla.

Add the yeast mixture, and the wet ingredients to the dry ingredients. Using the dough hook stir until the ingredients are combined. Then increase the speed to medium and knead the dough for 5 minutes until it starts to pull away from the sides of the bowl.

Remove the dough to a floured work surface and continue kneading for another 5 minutes until it forms a nice smooth ball. Place in a greased bowl and allow to rise for 2 hours at room temperature until doubled in bulk.

Once doubled turn out onto a floured surface and shape into an 8×8 square. Cut the dough into 12 pieces and roll them into balls. Place in a greased 8×8 pan. Allow to rise overnight in the fridge.

Preheat your oven to 350 and set your buns out for an hour to come up to room temperature. Whisk one egg and apply to the rolls with a pastry brush. Bake for 25 minutes until golden brown. Let cool completely before icing.

Combine all ingredients and use a hand mixer to whip until fluffy. Pipe the icing onto the rolls in a cross shape.