For the hot cross buns:

• One 1/4-ounce package active dry yeast
• 1/4 cup water, warmed to 100-110F
• 4 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 1/4 cups milk, at room temperature
• 1/2 cup (1 stick) Nellie's Free Range Unsalted Butter, melted
• 1 large Nellie’s Free Range Egg
• 1/4 cup raisins or currants (optional)

For the egg wash:

• 1 Nellie’s Free Range Egg, yolk only
• 1 tablespoon milk

For the icing:

• 1 1/2 cups confectioners' sugar
• 2 tablespoons milk

To make the hot cross buns:

• Combine active dry yeast and warm water in a small bowl and let sit 5-10 minutes (the mixture should become foamy).
• In the bowl of a stand mixer with a dough hook attached, combine flour, salt, sugar, cinnamon, nutmeg, 1 1/4 cups milk, melted butter, egg, and yeast mixture until a dough forms. If using raisins or currants, fold them into the mixed dough.
• Cover and let dough rise in a warm spot for 1 hour.
• Punch dough down and transfer to a floured surface. Knead the dough, then divide evenly into 12 dough balls.
• Grease a 9" x 12" baking pan or casserole dish. Arrange dough balls on the pan, cover, and let rise in a warm spot for 45 minutes.
• Preheat oven to 350F. Combine the egg yolk and milk for the egg wash in a small bowl, then lightly brush the mixture over the tops of the buns.
• Place buns in the oven and bake for 22-25 minutes or until the buns are golden on top.
• Remove buns from the oven and set aside to cool.

To make the icing:

• Blend confectioners' sugar and milk in a small mixing bowl until smooth.
• Pour the icing into a resealable plastic bag, then carefully trim a corner of the bag to create your own DIY piping bag.
• Once the buns have cooled completely, pipe icing into a cross shape atop each bun.