My dough was far softer and easier to work with, and, most importantly, it rose the way it should! I had my 16 little buns on the tray before I knew it, and remembering the fiasco with cleaning the piping bag last time, I instead used a plastic bag to pipe the crosses.
So now I have a satisfactory result: 16 soft, edible hot cross buns. Yum. They are perhaps still a little crustier than your average shop-bought bun, but I don't care - I always toast them anyway.
Lessons learned from hot cross bun-making:
- Read the recipe. CAREFULLY.
- If you can work out what went wrong, try again. A good result is far more satisfying if you messed it up the first time!