Easter Hot Cross Buns

1/4 c Water, lukewarm
1/2 c Granulated sugar
1 pk Active dry yeast [1 tb]
3 1/2 c All-purpose flour
2 tb Cinnamon
1 ts Nutmeg
1/2 ts Salt
1/4 ts Ground cloves
3/4 c Milk, warm
1/4 c Butter, melted
1 Egg
1 Egg yolk
1/2 c Currants
1/4 c Mixed candied peel, chopped

GLAZE
2 tb Granulated sugar
2 tb Water

ICING
1/2 c Icing sugar
2 ts Water

Combine warm water with 1 tb of the sugar; sprinkle yeast over top. Let stand for 10 minutes or until frothy. Meanwhile, in large bowl, blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make a well in centre.

In small bowl, whisk together milk, butter, egg and 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 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 peel. Shape into 12-inch log; cut into 9 even pieces. Stretch, tuck and pinch sides of dough all around to meet underneath. Using cupped hand, roll into seamless ball. Place 2 inches apart on greased baking sheet. Cover and let rise for 35 minutes or until impression remains when dough is poked.

Bake buns in 400F 200C oven for about 16 minutes or until golden brown. Glaze: In saucepan, stir sugar with water over medium heat until dissolved. Brush over buns. Let cool.

Icing: Stir together icing sugar and water. Using piping bag fitted with round tip, pipe cross on top of each cooled bun.