EASTER SUNRISE HOT CROSS BUNS

4 cups flour, divided use
2 packages active dry yeast
1/3 cup sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/4 cups milk
2 tablespoons butter or margarine
2 eggs, lightly beaten
1 1/4 cups raisins
1/4 cup diced candied orange peel or citron
Egg glaze (1 egg, lightly beaten)
FOR THE ICING:
1 cup powdered sugar, sifted
2 tablespoons orange juice, lemon juice or milk

In a large mixing bowl combine 1 1/2 cups of the flour, yeast, sugar, salt and spices.

In a saucepan, warm milk and butter to 130 degrees F. Add to flour mixture. Beat 2 minutes at medium speed of electric mixer. Add eggs and 1/2 cup more flour; beat 2 minutes on high speed. Gradually stir in remaining 2 cups flour with raisins and citrus peel. Knead on lightly floured board until smooth, about 5 minutes. Let rise in warm place in greased, covered bowl until doubled, about 1 hour.

Punch down; divide into 18 equal parts. Shape into balls. Let rise in greased muffin pans until doubled, about 45 to 60 minutes. (Dough can also be baked in 6-ounce glass or foil custard cups.)

WHEN READY TO BAKE:
Preheat oven to 400 degrees F.

Brush buns with egg glaze.

Bake in 400-degree oven 10 to 12 minutes, or until golden. Cool on rack.

TO MAKE THE ICING:
Beat the powdered sugar and juice or milk together until smooth.

Drizzle icing over warm buns to form a cross.

TO MAKE AHEAD:
If you bake the buns ahead of time to freeze, cool the buns thoroughly and allow the icing to set before wrapping and freezing.

Makes 18 buns
Source: the California Raisin Board