Citrusy Hot Cross Buns

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 3/4 cup warm whole milk (110u0b0 to 115u0b0)
• 1/2 cup sugar
• 1/3 cup butter, melted
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 3/4 cup raisins
• 1 tablespoon grated lemon zest
• 1 tablespoon grated orange zest
• 4-1/2 cups all-purpose flour
• 1 large egg
• 1 tablespoon cold water
• 1 cup confectioners' sugar
• 1-1/2 teaspoons butter, softened
• 1/4 teaspoon vanilla extract
• 3 to 4 teaspoons whole milk

1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, eggs, butter, salt, cinnamon and allspice and 3 cups of flour. Beat until smooth. Stir in raisins, lemon and orange zest and enough 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 24 pieces. Shape each into a ball. Place 2 in. apart on greased
4. . Cover and let rise until doubled, about 30 minutes.
5. Beat remaining egg with water; brush over rolls. Bake at 375u0b0 for 20-25 minutes or until browned. Remove from pans to wire racks to cool.
6. For icing, combine sugar, butter, vanilla and enough milk to achieve desired consistency. Pipe an "X" on top of each bun.

active dry yeast, warm water, milk, sugar, butter, eggs, salt, ground cinnamon, ground allspice, raisins, lemon zest, orange zest, flour, egg, cold water, sugar, butter, vanilla, milk

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