Hot Cross Buns

The dough is a yeast raised egg enriched sweet dough.
Raisins may be used but citron is the traditional way. The cross is made with a raspberry filling piped in one direction followed by a vanilla pastry creme in the other direction forming the cross.
I made thousands of these.

Upon working in a bakery, run by a very strict Polish Master baker, I can assure you that hot cross buns got their start in Poland. Each year, we'd make the dough the day before. We used a dough press and hand rolled each donut. They raised in the proofer; they were egg washed and "crossed" just before baking. The powdered sugar icing went on while they were still warm.
Now there may be a point of contention here, and this baker could have been bs-ing me too.