Hot Cross Buns

These special sweet buns, marked with a symbolic cross, are a fixture on many Easter tables. They are delicious plain; with fresh fruit; or split, toasted, and spread with butter and jam.

1 cup warm milk (105°115°F.)
two 1/4-ounce packages (5 teaspoons) active dry yeast
1/2 cup plus 1 teaspoon granulated sugar
4 cups all-purpose flour
1 1/2 teaspoons ground allspice
1/2 teaspoon cinnamon
1 teaspoon salt
1 1/4 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter
2 large eggs
1 large egg yolk
1/2 cup dried currants
1/3 cup golden raisins
2 teaspoons finely grated fresh orange zest
2 teaspoons finely grated fresh lemon zest
3 tablespoons superfine granulated sugar

1.   In a small bowl stir together milk, yeast, and 1 teaspoon granulated
      sugar.
2.   Let mixture stand 5 minutes, or until foamy.
3.   Into a large bowl sift together flour, allspice, cinnamon, salt, and
      remaining 1/2 cup granulated sugar.
4.   Cut butter into bits and with your fingertips or a pastry blender blend  into flour
      mixture until mixture resembles coarse meal.
5.   Lightly beat 1 whole egg with egg yolk.
6.   Make a well in center of flour mixture.
7.   Pour in yeast and egg mixtures, currants, raisins, and zests.
8.   Stir mixture until a dough is formed.
9.   Transfer dough to a floured surface.
10.With floured hands knead until smooth and elastic, about 10 minutes.
11.Transfer dough to an oiled large bowl and turn to coat.
12.Let dough rise, covered with plastic wrap, in a warm place until doubled
     in bulk, about 1 1/2 hours.
13.Butter 2 large baking sheets.
14.On a floured surface with floured hands knead dough briefly.
15.Form into two 12-inch-long logs.
16.Cut each log crosswise into 12 equal pieces.
17.Form each piece into a ball.
18.Arrange about 1 1/2 inches apart on baking sheets.
19.Let buns rise, covered, in a warm place until doubled in bulk, about 45
      minutes.
20.Preheat oven to 400°F.
21.While buns are rising, lightly beat remaining egg with superfine sugar to
     make an egg glaze.
22.On a lightly floured surface with a floured rolling pin roll out pastry  dough into
      a 20- by 6-inch rectangle (about 1/8 inch thick).
23.With a sharp knife cut rectangle crosswise into 1/8-inch- wide strips.
24.Brush buns with egg glaze.
25.Arrange 2 pastry strips over center of each bun to form a cross.
26.Trim ends of pastry strips flush with bottoms of buns.
27.Bake buns in upper and lower thirds of oven, switching position of  sheets
      halfway through baking, until golden, about 12 minutes.
28.Transfer buns to a rack to cool slightly.
NOTE:  Buns may be made 1 week ahead and frozen, wrapped in foil and put in a sealable plastic bag. Thaw buns and reheat before serving. Serve
buns warm or at room temperature.

Makes 24 buns.