Ingredients

• 1 cup whole milk

• 1 package active dry yeast (1/4 ounce)

• 1/2 cup sugar

• 1-1/4 sticks unsalted butter, melted

• 2 eggs

• 2 cups all-purpose flour

• 2 cups bread flour

• 1/2 tsp grated nutmeg

• 1/4 tsp ground cinnamon

• 1/4 tsp kosher salt

• 1/2 cup golden raisins

• 1/4 cup chopped candied lemon peel

• 1 egg white, beaten with 1 tsp water

Glaze

• 1-1/4 cup sifted confectioner’s sugar
• 2 tbsp milk
• 1 tsp lemon juice

Directions
1 Heat the milk in a small saucepan until it reaches 100-110 degrees. Remove from the heat immediately and pour into a mixer bowl. Add the yeast, sugar and butter. Fit the mixer with a dough hook and mix on medium speed until the mixture is homogenous. Add the eggs, one by one, and mix until just incorporated. In a separate bowl, mix the flours, nutmeg, cinnamon and salt. Gradually add the flour mixture to the dough. Knead until the mixture starts to form a sticky dough (4-5 minutes).

2 Add the golden raisins and candied peel and knead until the fruit is evenly distributed throughout the dough. Pour the dough into a lightly greased bowl, and cover with plastic wrap. Leave to rise in a warm place for 90 minutes.

3 Once the dough has about doubled in size, shape the dough into small tight balls (each should hold in the palm of your hand). Lay them out on a parchment-lined baking sheet, spacing them about 1-1/2 inches apart. Cover with plastic wrap and leave to rise in a warm place for 45 minutes or until the balls of dough have expanded and are touching. 

4 Preheat your oven to 400F. Using the beaten egg white and water mixture, brush a light coating of egg onto each bun. Bake for 20 minutes or until golden. Let the buns cool completely before glazing.

5 In a small bowl, whisk all the ingredients to make the glaze. Place the glaze in a pastry bag fitted with a 1/4 inch tip and make a cross design on each bun. Using a knife, separate the buns and serve.

Makes 12 buns.