Hot Cross Buns...

 

Hot Cross Buns

3 1/2-4 cups all-purpose flour
2 packages active dry yeast (2 1/4 teaspoons each)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup milk
1/2 cup butter, melted, or oil
1/3 cup sugar
3/4 teaspoon salt
3 eggs
2/3 cup dried currants or raisins
1 slightly beaten egg white
In a mixer bowl, combine 2 cups of the flour, the yeast, cinnamon, and cardamom.
In a separate bowl, combine milk, butter, sugar, and salt, and heat to 120° F.  Add to dry ingredients along with eggs, and beat at low speed until combined.  Beat at medium speed for 3 minutes, then add raisins and enough remaining flour to make a soft dough.
Turn out onto a floured surface, and knead for 3-5 minutes, or until smooth and elastic.  Cover and let rise 1 hour, or til doubled.
Punch dough down; divide into 18 pieces.  Shape each piece into a ball; place on greased baking sheets.  Cover and let rise till double (30-45 minutes).
Brush rolls with egg white (reserve extra for frosting), then bake in a preheated 375° oven for 12-15 minutes (12 was good for mine).  Remove from baking sheet and cool completely on a wire rack.
When cool, pipe an CROSS shape on top of each bun with frosting (see below).
Frosting
Combine 1 1/2 cups powdered sugar, reserved egg white, 1/4 teaspoon vanilla, and a dash of salt. Add enough milk to make of piping consistency.