In a bowl, add the flour, salt, cinnamon, ginger, nutmeg, sugar, yeast and orange zest - add in the butter and rub the mixture resembles breadcrumbs.
To the bowl, add the warmed milk, and the eggs and raisins and mix it all together.
Knead for 5-10 minutes until the mixture is smooth, elastic and springy to touch. I use my Kitchenaid with the dough hook!
Put the dough into a lightly oiled 2lb loaf tin and leave to rise until it has doubled in size. This usually takes about 1 hour but can take longer in colder weather
Whilst the bread is rising, preheat the oven to 180ºc/160ºcfan.
Once at the temperature - whisk together the flour and water, and carefully pipe on to the loaf to form the crosses.
Bake in the oven for 50+ minutes at 180ºc/160ºcfan. The bread will be done when you can tap on the bottom of the loaf and it sounds hollow.
Once baked - brush lightly with honey to give it the hot cross bun shine and then leave to cool fully.
Notes
This recipe will a 2lb sized loaf
This is best eaten fresh on the day of baking, but can easily be refreshed by toasting slices for a couple of days after
This hot cross loaf can be frozen and kept for 3+ months
You can prep this the night before and do 75% of the proving in the tin at room temp, and then place in the fridge overnight. Take out of the fridge 1 hour before baking like normal.