Traditional Hot Cross Buns

• (1/4 ounce) packages active dry yeast↗2
• water (110 to 115 degrees)↗1⁄2 cup
• warm milk (, 110 to 115 degrees)1 cup
• sugar↗1⁄2 cup
• butter or 1/4 cup margarine, softened↗1⁄4 cup
• vanilla extract↗1 teaspoon
• salt↗1 teaspoon
• ground nutmeg↗1⁄2 teaspoon
• all-purpose flour↗6 1⁄2 - 7 cups
• eggs↗4
• dried currant↗1⁄2 cup
• raisins↗1⁄2 cup
• GLAZE AND ICING
• water↗2 tablespoons
• egg yolk↗1
• cup confectioners' sugar↗1
• teaspoons milk↗4
• teaspoon vanilla extract↗1⁄4

Step-by-step instructions

1. 1

   In a mixing bowl, dissolve yeast in water.

2. 2

   Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.

3. 3

   Add eggs, one at a time, beating well after each.

4. 4

   Stir in the currants, raisins and enough remaining flour to form a soft dough.

5. 5

   Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.

6. 6

   Place in a greased bowl; turn once to grease top.

7. 7

   Cover and let rise in a warm place until doubled, about 1 hour.

8. 8

   Punch dough down; shape into 30 balls.

9. 9

   Place on greased baking sheets.

10. 10

    Cut a cross on top of each roll with a sharp knife.

11. 11

    Cover and let rise until doubled, about 30 minutes.

12. 12

    Beat water and egg yolk; brush over rolls.

13. 13

    Bake at 375 degrees for 12-15 minutes.

14. 14

    Cool on wire racks.

15. 15

    For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.