Hot Cross Buns


1 cup(s) Milk
1 tablespoon(s) Milk, warmed to 110°F
1 package(s) Dry Active Yeast
3/4 cup(s) Sugar
1 teaspoon(s) Sugar
2 1/4 cup(s) All-Purpose Flour
2 cup(s) Bread Flour
1/2 cup(s) Black Raisins
2 tablespoon(s) Candied Lemon Peel, cut into 1/4-inch pieces
2 tablespoon(s) Candied Orange Peel, cut into 1/4-inch pieces
1 teaspoon(s) Salt
1/2 teaspoon(s) Cinnamon
1/4 teaspoon(s) Ground Nutmeg
1/8 teaspoon(s) Ground Cloves
4 tablespoon(s) Unsalted Butter, melted
2 large Eggs
1 large Egg Yolk
2/3 cup(s) Confectioners' Sugar
1/4 teaspoon(s) Vanilla


Make the dough:
Coat a large bowl with oil and set aside. Combine the 1 cup milk, yeast, and the 1 teaspoon sugar in a small bowl and let stand until bubbly. 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. Add the butter, 2 eggs, and the yeast mixture and continue to mix until a sticky dough forms -- about 3 minutes. Transfer the dough to a lightly floured surface and knead by hand until smooth -- about 5 minutes. (If dough has been combined by hand, increase kneading time to 10 minutes.) Form the dough into a ball, place it in the prepared bowl, and turn to coat all sides with oil. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
Shape the buns:
Line a baking pan with parchment paper and set aside. Punch the dough down, transfer to a lightly floured surface, and knead for 3 minutes. Divide the dough into 12 equal-sized pieces -- about 3 1/2 ounces each. Shape each piece into a ball and place the balls about 1 inch apart in three rows of four on the prepared pan. Cover and let rise until the buns double in volume and touch one another -- about 1 1/4 hours.

Bake the buns:
Preheat oven to 500°F. In a small bowl, combine the egg yolk with 1 tablespoon water. Using a pastry brush, lightly brush the mixture on the top of each bun. Place buns in the lower third of the oven and reduce oven temperature to 400°F. Bake until golden brown -- about 20 minutes. Transfer to a wire rack. In a small bowl, combine the confectioners' sugar, remaining milk, and vanilla. Stir until smooth. 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.

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