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Homemade Hot Cross Buns

DIRECTIONS

In a large bowl mix the sugar, melted butter, egg yolks, and hot milk. Stir to blend and set aside for a moment.
Into a mixer bowl measure 2-1/2 cups flour, the yeast, salt, and spices; blend. Pour the liquid mixture into the flour with 50 strong strokes of a wooden spoon, or for 2 minutes with a mixer flat beater. Add the currants or raisins and candied fruit. Blend.
Beat the egg whites until frothy but not quite stiff, and work into the batter. Add additional flour, 1/2 cup at a time, with the spoon or dough hook, until it is a rough mass. Knead for 2 or 3 minutes. Don't make it a stiff dough but leave it soft and elastic.
Place the dough in a greased bowl, cover with plastic wrap, and let stand at room temperature while it rises to double in bulk, about 1-1/2 hours.
Punch down the dough. Cover and store in the refrigerator overnight.
On the following day, remove the bowl from the refrigerator and allow to stand for about 1 hour at room temperature.
Turn the dough onto a floured work surface and knead for 10 minutes until the dough is smooth and elastic.
If using a food processor, return the dough to the work bowl and knead for 45 seconds.
Divide the dough into equal parts in successive steps-2 - 4 - 8 - 16 - 32, and shape into balls. Place the balls about 1" apart on the baking sheet.
Brush the balls with melted butter, cover with wax or parchment paper, and put aside to rise until double in volume, 1 hour.
Preheat the oven to 375° 20 minutes before baking.
Remove the paper covering the balls. With a razor or scissors, cut a cross on the top of each bun. Brush with the egg-water wash.
Place in the oven until nicely browned, about 25 minutes. If oven space is limited, several batches may be baked.
(If using a convection oven, reduce heat 50°.)
Remove the buns from the oven. Place on wire racks.
When cool, form a cross in the cuts on each bun with fairly firm confectioners' icing.