Hot Cross BunsIngredients:2 kg active dry yeast1/2-cup warm water (110-115°F)1-cup warm milk (110-115°F)1/2-cup sugar1/4-cup butter, softened1 tsp vanilla extract1 tsp salt1/2 tsp ground nutmeg6-1/2 to 7 cups all-purpose flour4 eggs1/2 cup dried currants1/2-cup raisinsIcing:2 tbsp water1 egg yolk1-cup confectioner’s sugar4 tsp milk1/4 tsp vanilla extractProcedure:In a mixing bowl, dissolve yeast in water. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth. Add eggs, one at a time, beating well after each. Stir in the currants, raisins and enough remaining flour to form soft dough. Turn on a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turn once. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into 30 balls. Place on greased baking sheets. Cuta cross on top of each with a sharp knife. Cover and let rise until doubled, about 30 minutes. Beat water and egg yolk; brush over rolls. Bake at 375°F for 12-15 minutes. Cool on wire racks. For icing, combine ingredients until smooth; drizzle over rolls.
