Hot cross buns

I've always enjoyed soft bread rolls, and these ones prepared with a pre-cooked paste of flour are perfectly soft and remain moist for longer. The flavor of these is incredible, and I prefer them with some butter and without any icing.

Ingredients

28g rum

75g golden raisins

0.5 cup plus 2 tbsp milk 

2 small eggs

3tbsp warm butter

1 tsp yeast

2 tbsp sugar

0.5 tsp cinnamon

0.25 tsp cloves

0.25 tsp nutmeg

0.5 tsp salt

0.5 tbsp baking powder

270g flour (about 2.25 cups)

Preparation

Soak the raisins in the lightly microwaved rum. 

Take out 3tbsp flour with 0.5 cup milk and boil it until it thickens. Continue boiling for a minute, until a paste forms. Allow to cool.

Butter a 9-inch round pan. 

Mix together all ingredients but the fruit with an electric mixer. Mix in the fruit and any rum left behind.

Allow the dough to double in a warm place, covered.

Divide into 7 balls and place into the buttered pan. Cover and allow to rise again.

Preheat oven to 375F. Brush the rolls with milk and an whisked-in egg white. Bake for 20 minutes, and allow to cool on a cooking rack. Frost or serve with butter.