Hot Cross Buns

Ingredients

1 cup milk
2 tbsp yeast
1/2 cup sugar
2 tbsp. salt
1/3 cup butter, melted and cooled
1 1/2  tsp. cinnamon
1/2 tsp. nutmeg
4 eggs 
5 cup flour
1 1/3 cup currants or raisins
1 egg white 

Glaze
1 1/3 cup confectioner's sugar
1 1/2 tsp. finely chopped lemon zest 
1/2 tsp. lemon extract
1-2 tbsp milk

In a small saucepan heat milk to very warm, but not hot. Pour warm milk in a bowl and sprinkle yeast over.  Mix to dissolve and let sit for 5 minutes.

Stirring constantly, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually mix in flour, dough will be wet and sticky.  Continue kneading until smooth, about 5 minutes.  Cover bowl with plastic wrap and let the dough "rest" for 30-45 minutes.

Knead again until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed.  At this point, dough will still be fairly wet and sticky.  Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator.

Let dough sit at room temperature for about a half-hour.  Lightly grease a large baking pan.  Divide dough into 24 equal pieces (in half, half again, etc., etc.).  Shape each portion into a ball and place on baking sheet, about 1/2 inch apart.  Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

In the meantime, pre-heat oven to 400° F. 

When buns have risen, take a sharp knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then bake until golden brown, about 15 minutes more. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible.