Hot Cross Buns

• 1 cup milk
• 1 tablespoon milk, warmed to 110 F
• 1 14 ounces dry active yeast
• 34 cup sugar
• 1 teaspoon sugar
• 2 14 cups all-purpose flour
• 2 cups bread flour
• 12 cup black raisins
• 2 tablespoons candied lemon peel, cut into 1/4-inch pieces
• 2 tablespoons candied orange peel, cut into 1/4-inch pieces
• 1 teaspoon salt
• 12 teaspoon cinnamon
• 14 teaspoon ground nutmeg
• 18 teaspoon ground cloves
• 4 tablespoons unsalted butter, melted
• 2 large eggs
• 1 large egg yolk
• 23 cup confectioners' sugar
• 14 teaspoon vanilla

1. Make the dough:.
2. Coat a large bowl with oil and set aside.
3. Combine the 1 cup milk, yeast, and the 1 teaspoon sugar in a small bowl and let stand until bubbly.
4. Combine the flours, remaining sugar, raisins, candied peels, salt, and spices in the bowl of a standing mixer fitted with a dough hook (or in a large mixing bowl) and mix on low speed.
5. Add the butter, 2 eggs, and the yeast mixture and continue to mix until a sticky dough forms -- about 3 minutes.
6. Transfer the dough to a lightly floured surface and knead by hand until smooth -- about 5 minutes.
7. (If dough has been combined by hand, increase kneading time to 10 minutes.)
8. Form the dough into a ball, place it in the prepared bowl, and turn to coat all sides with oil.
9. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
10. Shape the buns:.
11. Line a baking pan with parchment paper and set aside.
12. Punch the dough down, transfer to a lightly floured surface, and knead for 3 minutes.
13. Divide the dough into 12 equal-sized pieces -- about 3 1/2 ounces each.
14. Shape each piece into a ball and place the balls about 1 inch apart in three rows of four on the prepared pan.
15. Cover and let rise until the buns double in volume and touch one another -- about 1 1/4 hours.
16. Bake the buns:.
17. Preheat oven to 500F In a small bowl, combine the egg yolk with 1 tablespoon water.
18. Using a pastry brush, lightly brush the mixture on the top of each bun.
19. Place buns in the lower third of the oven and reduce oven temperature to 400F Bake until golden brown -- about 20 minutes.
20. Transfer to a wire rack.
21. In a small bowl, combine the confectioners' sugar, remaining milk, and vanilla.
22. Stir until smooth.
23. When buns have cooled slightly, drizzle a horizontal line across each row of buns followed by a vertical line to form a cross on the crown of each bun.

milk, milk, active yeast, sugar, sugar, flour, bread flour, black raisins, candied lemon peel, candied orange peel, salt, cinnamon, ground nutmeg, ground cloves, unsalted butter, eggs, egg yolk, sugar, vanilla

Taken from www.food.com/recipe/hot-cross-buns-278616 (may not work)