Hot cross buns

3/4 cup of warm water
4 Tablespoons butter
1 Tablespoon powdered milk
1/4 cup sugar
3/8 teaspoon salt
1 egg + 1 egg white
3/4 cups raisins, currants, dried cranberries, golden raisins, or dried cherries
1/2 to 3/4 teaspoon cinnamon

1/2 cup powdered sugar
1/4 teaspoon vanilla
2 Tablespoons milk

Directions for dough

For stand mixer or hand mixer... place butter, sugar, powdered milk, and salt into a bowl. Heat water in a small pan or microwave till 100- 110° and pour into bowl. Next add the yeast and stir with fork or whisk. Add egg and egg white, raisons or other dried fruit, and flour to bowl. Put in mixer with the paddle to get started (for hand mixer.. use the regular beaters till dough starts to get stiff... don't let it got to far because it could bend components inside the mixer). When all incorporated switch to the dough hook to finish mixing and kneading... till dough pulls awayncrom bowl, then continue for 2 minutes. During the whole process one may need to scrape down the sides of the bowl a couple of times, make sure your mixer is off.

Set bowl aside, covered and allow to rise till double. Punch down and let rest for 10 minutes.

Shape into 12 balls and place in a greased 9 x 13 pan. Cover and allow to rise till double (30 to 40 minutes)

Mix left over egg yoke and 2 Tablespoons of water to brush on the tops of the rolls.

Bake at 375° for 18 minutes.

To make icing.... mix powdered sugar, vanilla and milk together. Place in piping bag or sandwhich bag (cutting the corner tip off acter the icing is in the bag) pipe a cross on each bun.