Hot Cross Buns - cooking recipe

Ingredients

1 c. sugar
1/2 c. plus 2 Tbsp. butter, melted
5 egg yolks
2 1/4 c. milk, scalded and cooled to lukewarm
1 envelope dry yeast
1/4 c. warm water
7 to 8 c. sifted all purpose flour
1 1/2 tsp. salt
1 tsp. nutmeg
1/4 tsp. cloves
4 egg whites
1 c. raisins
1/2 c. chopped candied fruit (optional)
1 c. confectioners sugar
2 Tbsp. lemon juice
2 Tbsp. water

Preparation

The day before buns are to be baked, mix sugar with 1/2 c. melted butter. Add four of the egg yolks, well beaten and milk. Soften yeast in warm water; add to sugar mixture. Sift 4 c. flour with salt, nutmeg, and cloves; beat. In separate bowl, beat egg whites until frothy but not stiff; fold into the batter. Add raisins and candied fruit; stir. Add remaining flour, 1 c. at a time, until you have a soft dough. Place dough in oiled bowl; oil top of dough. Cover with a damp cloth and plastic wrap; store in warm place for 2 to 3 hours. Store in refrigerator overnight.