I have made hot cross buns for close to fifty (50) years and while this recipe may be all right for some people, it simply did not meet the case for me. First, I never add salt while I am cooking or baking. Second, I make a yeast sponge with my white whole wheat flour. Third, I add large amounts of candied fruit - such as would go into a fruitcake (which I have also been baking for fifty years) Frozen orange juice works wonders and is less likely to make the frosting too thin. I like to soak the raisins, currants and candied fruit in a brandy/OJ mix before I add them to the dough. Especially useful if the raisins and currants have sat on the supermarket shelf for months. Allow the dough to rest after the mixing - knead until it blisters, if you possess a Hobart you are fortunate but there really is no substitute for hand kneading. I do one punch down. The buns come up light and moist. Under kneading can make for dense, woody buns.