Glazed Hot Cross Buns

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 3/4 cup warm milk (110u0b0 to 115u0b0)
• 1/2 cup sugar
• 1/4 cup butter, melted
• 1-1/4 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 egg
• 1 egg yolk
• 3-1/2 to 4 cups all-purpose flour
• 1/2 cup dried currants or raisins
• 1/4 cup chopped mixed candied peel
• 2 tablespoons sugar
• 2 tablespoons water
• 1/2 cup confectioners' sugar
• 2 teaspoons water

1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, salt, cinnamon, nutmeg, cloves, egg, egg yolk and 2 cups flour. Beat until smooth. Stir in the currants, candied peel and enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each into a roll. Place 2 in. apart on greased
4. . Cover and let rise until doubled, about 30 minutes.
5. Bake at 400u0b0 for 12-15 minutes or until golden brown. Meanwhile, for glaze, combine sugar and water in small saucepan. Cook and stir over medium heat until sugar is dissolved. Place wire racks over waxed paper; place buns on racks. Brush with warm glaze; cool.
6. For icing, combine confectioners' sugar and water in a small bowl. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag. Pipe a cross on top of each bun.

active dry yeast, warm water, warm milk, sugar, butter, salt, ground cinnamon, ground nutmeg, ground cloves, egg, egg yolk, allpurpose, raisins, mixed candied, sugar, water, sugar, water

Taken from www.tasteofhome.com/recipes/glazed-hot-cross-buns/ (may not work)