Hot Cross Buns

• 12 cup granulated sugar
• 14 cup warm water
• 1 tablespoon active dry yeast
• 1 cup carnation fat-free evaporated milk
• 3 12 cups robin hood best for bread flour
• 2 tablespoons cinnamon
• 1 teaspoon nutmeg
• 12 teaspoon salt
• 14 teaspoon clove
• 14 cup vegetable oil
• 2 eggs, beaten
• 12 cup dried currant
• 14 cup mixed candied peel or 14 cup candied fruit, chopped
• 2 tablespoons granulated sugar
• 2 tablespoons hot water
• 34 cup icing sugar
• 1 tablespoon carnation fat-free evaporated milk

1. BUNS: Dissolve 1 tablespoons sugar in water.
2. Sprinkle over yeast and let stand for 10 minutes or until frothy.
3. Heat evaporated milk until just steaming.
4. IN a bowl, blend remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make a well.
5. In a separate bowl, whisk evaporated milk, oil and eggs.
6. Combine yeast and milk mixtures to flour mixture, stirring until a soft dough forms.
7. Knead dough on a lightly floured surface, 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 waarm area for 1 hour or until doubled in size.
8. Punch down dough, turn out onto a lightly floured surface; knead in currants and peel.
9. Roll into a log and cut into 12 pieces.
10. Shape into balls and place on a greased baking sheet.
11. Cover and let rest for 20 minutes.
12. Preheat oven to 4000F Bake buns for 12 minutes or until golden brown.
13. GLAZE: Heat sugar with water over medium heat until dissolved; brush over hot buns.
14. FROSTING: Blend icing sugar with milk.
15. Pipe a cross on each of the cooled buns.

sugar, water, active dry yeast, carnation, robin hood best for bread, cinnamon, nutmeg, salt, clove, vegetable oil, eggs, currant, mixed candied, sugar, water, icing sugar, carnation

Taken from www.food.com/recipe/hot-cross-buns-417826 (may not work)