Classic Hot Cross Buns

• BUNS
• 1/2 cup granulated sugar, divided
• 1/4 cup warm water
• 1 tablespoon active dry yeast
• 1 cup carnation fat-free evaporated skim milk
• 3 1/2 cups robin hood best for bread flour
• 2 tbps. cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon clove
• 1/4 cup vegetable oil
• 2 eggs, beaten
• 1/2 cup dried currant
• 1/4 cup mixed candied peel or 1/4 cup candied fruit, chopped
• GLAZE
• 2 tablespoons sugar
• 2 tablespoons hot water
• FROSTING
• 3/4 cup icing sugar
• 1 tablespoon carnation fat free evaporated slim milk

1. BUNS: Dissolve 1 tablespoons sugar in water. Sprinkle yeast over water and let stand for 20 minutes, or until frothy.
2. Heat evaporated milk until just steaming.
3. In a bowl, blend remaininig sugar, flour, cinnamon, nutmeg, salt and cloves; make a well; in a separate bowl, whisk evaporated milk, oil and eggs. Combine milk and yeast mixtures to flour mixture, stirring until a soft dough forms.
4. Knead dough on a lighty floured sruface, adding extra flour as needed, for 8 minutes or until smooth. Place in a lightly oiled bowl turning to coat. Cover and place in a warm area to rise for 1 hour or until doubled in size.
5. Punch down the dough; turn out onto a lighty floured surface; knead in currants and peel. Roll into a log and cut into 12 pieces. Shape into balls and place on a greased baking sheet. Cover and let rise for 20 minutes.
6. Preheat oven to 400u0b0F Bake buns 12 minutes or until golden brown.
7. GLAZE: Heat sugar with water over medium heat until dissolved, brush over hot buns.
8. FROSTING: Blend icing sugar with evaporated milk. Pipe a cross on each of the cooled buns.

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Taken from www.food.com/recipe/classic-hot-cross-buns-424614 (may not work)