Hot cross buns! Soft and how do you make the cross?

[Etino]

I’m a good baker but my rolls are generally crusty, how do I make them soft?
And how do you make the cross? I’ve ended up with messy piping in the past or peeling crosses and google is suggesting icing.
The buns are currently proving (pre cross) so not ingredient advice more temperature/ glaze.
Thank you!

@Etino did you prove them in the fridge?

Softness is caused by fat being added to the dough - milk, butter egg yolk(or combination of all 3). Double prove to give a fine crumb adding fruit at 2nd knead and shaping. Place them in the tray to give them just enough room that when they go in the oven they bump up to each other with the oven bloom.

The cross is made by making a paste of flour & water (custard consistency) - pipe them on about 15 minutes before the end of baking. When they are baked brush with sugar syrup ( you can add cinnamon ).

@drspouse I proved them in front of the fire as I went to bed last night.