Raisin and Apricot Hot Cross Buns | RICARDO

Ingredients

• ¾ cup (180 ml) warm milk
• 4 eggs
• 3 ½ cups (490 g) unbleached all-purpose flour
• ½ cup (105 g) sugar
• 2 tsp instant dry yeast
• 1 tsp salt
• ½ tsp ground cinnamon
• 1 cup (225 g) unsalted butter, cubed and left at room temperature for 10 minutes
• 1 cup (140 g) raisins
• ½ cup (100 g) dried apricots, cut into small dice
• 1 cup (130 g) icing sugar
• 5 tsp (25 ml) milk