Classic Hot Cross Buns

4 teaspoons yeast
1/4 cup warm water
3/4 cup warm milk
1/4 cup melted unsalted butter
2/3 cup sugar
1/2 teaspoon salt
2 large eggs
1 cup bread flour
2 1/2 cups all-purpose flour - unbleached or regular
1/2 cup white whole wheat or regular whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 cup plumped currants
1/2 cup plumped sultanas
1/4 cup chopped candied orange or citron

Fruit variations:
1/2 cup plumped dried cranberries and cherries - mixed
1/4 cup dried blueberries
1/2 cup yellow raisins - plumped and diced
egg wash (one egg beaten with 2 tablespoons of water)

Mock vanilla fondant:
1 1/2 cups confectioner's sugar
2 tablespoons water (approximately) or lemon juice
1 teaspoon pure vanilla

Place all ingredients - except fruit - in pan of bread machine and start "Dough" cycle. Keep an eye on the initial kneading to make sure ingredients are properly combined. If your bread machine is not equipped with a signal that summons you to add extra ingredients, add the fruit near the end of the cycle, or knead them in by hand once the cycle ends. Shape dough into a round ball and let rest, covered with a tea towel, for about 20 minutes. Divide into 12 pieces and shape into balls. Place buns on a parchment-lined baking sheet about one inch apart. Using floured scissors, snip a cross on the top of each bun, about 1/2 inch deep. Paint with egg wash. Let rest about 25 minutes or until buns look puffy and light. Preheat oven to 375 Degrees F. Place buns in oven and reduce heat to 350 Degrees F. Bake for 17 to 20 minutes (until the tops are golden brown). Remove from the oven and transfer to a rack. When cooled, cover buns with fondant.

For fondant, mix all ingredients to make a very soft icing. Allow it to set before serving. If icing is too soft, add more confectioner's sugar, if too thick, add more water.