2 1/2-3 c. flour, divided
1/3 c. sugar
1 pkg. active dry yeast
3/4 tsp. salt
1/3 c. milk
1/3 c. water
1/4 c. butter, cut in chunks
1 egg, room temperature

1 recipe Sweet Dough
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. currants
1/2 c. chopped candied citron
1 egg beaten with 2 tbsp. water
Confectioners' Icing

In large mixer bowl mix 1 cup flour, sugar, yeast and salt. Heat milk, water and butter until liquids are very warm (120 degrees). Gradually beat into flour mixture. Beat 2 minutes at medium speed. Add egg and 1 cup flour and beat at high speed. Add spices and fruits at this point. Stir in enough flour to make soft dough.

Turn out on floured surface. Knead 5-8 minutes until dough is smooth and elastic. Place ball of dough in greased bowl. Turn to grease top. Cover; let rise in warm place 1 1/4 hours until doubled. Punch down; knead lightly. Cover and let rest 5-10 minutes. Shape on baking sheet in traditional round buns.

For Hot Cross Buns: Divide dough in 12 equal pieces. Form each into a 2 inch round ball. Place 2 inches apart on baking sheet. Let rise. Brush with egg mixture and bake at 375 degrees for 15 minutes. Remove from pan and cool on racks. Make confectioners' icing from 1/2 cup confectioners' sugar, 1 tablespoon milk and 1/2 teaspoon vanilla. Form cross on each bun with icing.