Hot Cross Buns (1995 to 2010 version)

Step 1

In a measuring cup, combine warm water with 1 Tbsp sugar, sprinkle yeast over top. Let stand for 10 minutes or until frothy. Meanwhile, in a large bowl, blend together remaining sugar, flour, cinnamon,nutmeg, salt and cloves; make well in centre. In a small bowl, whisk together milk. butter, egg, egg yolk; pour into well. Pour in yeast mixture. Using wooden spoon, stir until soft dough forms. Turn out onto lightly floured surface; knead for 8 minutes or until smooth and elastic. Place in large greased bowl turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 hour or until doubled in bulk. Punch down; turn out onto floured surface; knead in currants and fruit and peel. Shape into a 12 inch log; cut into 9 even pieces. Stretch, tuck and pinch sides of dough to meet underneath. Using cupped hand, roll into a seamless ball. Place 2 inches apart on a greased baking sheet. Cover and let rise for 35 minutes or until impression remains when dough is poked. Bake buns in 400F preheated oven about 16 minutes or until golden brown. GLAZE: In a pan, stir sugar with the water over a medium heat, until sugar is dissolved. Brush over buns and let cool. ICING: Stir together icing sugar and water. using a piping bag fitted with a fine round tip, pipe cross on top of cooked bun