a small saucepan, or in the microwave, heat the milk until lukewarm (about 100
degrees F or 38 degrees C). Add the yeast and 1/2 teaspoon sugar and stir to
combine. Let stand until foamy (about 5-10 minutes).
in the bowl of your electric mixer, with the paddle attachment, combine the flour, sugar, spices, and salt. Once the yeast is foamy,
gradually add to the flour mixture and beat until the dry ingredients are
moistened. Add the melted butter and egg and beat until incorporated. With the mixer on
speed, with the dough hook, gradually add the
candied and dried fruit and continue to knead the dough until it is silky smooth
and elastic. Add more flour if necessary.
dough in a lightly greased bowl, turning the dough once, so the top is lightly
greased. Cover with plastic wrap and place in a warm spot to rise until it has
almost doubled in size (about 1 1/2 - 2 hours).
dough has doubled in size, gently punch it down to release the air, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking
sheet (Place three buns to a row, four rows altogether. They should be
spaced so they have enough room to double in size.) Make an egg wash of one beaten egg with 1 tablespoon milk, and
brush the tops of the buns with the wash. Lightly spray a piece of plastic wrap
with a nonstick cooking spray, and place lightly over the buns. Place in a warm spot
to rise until almost doubled in size (about 30-60 minutes).
Preheat oven to 400
degrees F (205 degrees C). Brush the tops of the buns with the egg wash,
and although not necessary, I like to cut a 'cross' in the top of each bun
using clean kitchen shears (or a a sharp, lightly greased knife). Place the baking sheet in
the preheated oven and bake for about 15 minutes, or until the buns are nicely
browned and a toothpick inserted in the middle comes out clean. Place on a
wire rack to cool completely before glazing.
Glaze: Combine the confectioners sugar and milk and mix until smooth
and of piping consistency. Place the
glaze in a paper cone or a small plastic bag. Cut the end of the cone or
bag and pipe a 'cross' on the top of each bun.