HOT CROSS BUNS

• Heat the milk and water to 110-115 degrees f.
• In a large bowl, dissolve the yeast in warm water.
• Add the warm milk, sugar, butter, vanilla, salt, nutmeg and 3 cups flour.
• Beat until smooth.
• Add the eggs, one at a time, beating continuously.
• Stir in the dried fruit and enough flour to make a soft dough.
• Turn out onto a floured surface and knead until smooth and elastic for about 6-8 minutes.
• Place in a greased bowl and turn over to grease the top.
• Cover with a damp towel and keep aside in a warm place till the dough rises to double its original size (about 1 hour).
• Punch the dough down and divide into 30 balls.
• Place on greased baking sheets.
• Using a sharp knife make a cross mark(x) on each ball.
• Cover again and let it rise until doubled (30 minutes).
• Beat the water and egg yolk together and brush over the buns.
• Bake at 375 degrees f for 10-12 minutes.
• Cool on wire racks.
• Drizzle icing over the top of each roll following the lines of the cut cross.