Hot Cross Buns

In one bowl, combine
Yeast Mixture:
4 1/2 t of dried yeast
1 tsp white sugar
1 3/4 cups of warm milk (not hot!)

Let sit 5-10 minutes while it becomes frothy

In a bowl combine
4 cups flour (I used 2 cups all purpose and 2 cups whole wheat pastry)
pinch of salt

Then add
1/2 cup white sugar
1 t each of cinnamon, nutmeg, and all spice
a little orange peel is optional but might be nice

Work in 3.6 T of very soft but not melted butter

Add an egg into the yeast mixture

Then add the yeast/egg mixture into the dry ingredients. Throw in
1/2 cup golden raisins
1/2 cup other dried fruit (I used fruit bits)

Mix with a spatula and then with your fingers. The dough will be very sticky! Sticky is good! You can flour your hands occasionally as you work but expect the dough to stay very sticky. At no point will it be smooth and kneadable. Sticky=moist, bubbly buns!

When everything is combined, grease another bowl and pour in your sticky dough. Cover tightly with seran wrap and put in fridge overnight. If you are making all in one day, just cover with a tea towel on the counter until doubled.

Easter morning: Take out your dough and dump it on a floured board. Do not knead. Cut into 16 square buns. Put on greased cookie sheet and cover with tea towel for 30 minutes while the oven preheats to 400F.

Place buns on high part of oven (so bottom doesn't burn). Make sure they have room to rise though.

Bake 15-20 minutes (I did about 19).

Meanwhile simmmer your sugar syrup until it thickens a little (not too thick): 1/2 cup sugar, 1 t cinnamon, 1/2 t vanilla, and a scant 1/4 cup water

Make your icing for the crosses: about 1 cup powdered sugar with just enough milk (about a teaspoon or so) to make into icing.

When your buns are done, brush on the syrup and then make your crosses on top with the icing.

Eat warm with eggs. Happy Easter.