One a penny, two a penny, hot cross buns! These sweet, fluffy buns are everyone's favorite baked good to make on Good Friday (or any time during the Easter season, really), and they're even better with free range ingredients from Nellie's. Eat them hot from the oven like the song says and you'll be in for a soft, buttery treat every time.

To make the hot cross buns

1. Combine active dry yeast and warm water in a small bowl and let sit 5-10 minutes (the mixture should become foamy).
2. 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.
3. Cover and let dough rise in a warm spot for 1 hour.
4. Punch dough down and transfer to a floured surface. Knead the dough, then divide evenly into 12 dough balls.
5. 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.
6. 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.
7. Place buns in the oven and bake for 22-25 minutes or until the buns are golden on top.
8. Remove buns from the oven and set aside to cool.

To make the icing

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