Hot Cross Buns

In a small bowl, dissolve the yeast in warm milk. Set aside. In a large bowl or stand mixer, combine the eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour. Beat on medium speed until smooth, and then stir in the currants, raisins and enough remaining flour to form a soft dough. Test Kitchen Tip: Note that the dough will be sticky. Resist the urge to add more flour–sticky dough is precisely what you're looking for.

Turn the dough onto a floured surface; knead until the dough is smooth and elastic, six to eight minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about one hour.

Punch down the dough. Turn it onto a lightly floured surface; divide and shape into 30 balls. Place 2 inches apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30 to 45 minutes. Preheat the oven to 375°F.

Using a sharp knife, cut a cross in the top of each bun. In a small bowl, whisk the egg yolk and water; brush over the tops. Bake for 15 to 20 minutes or until golden brown. Remove from the pans to wire racks to cool slightly.

In a small bowl, mix the confectioners' sugar and enough milk to reach the desired consistency. Pipe a cross on top of each bun. Serve warm.