Hot Cross Buns

Ingredients:
3 1/2 to 4 cups all purpose flour (divided)
1/4 cup sugar, plus 3 Tbsp (divided)
1 heaping tsp salt
1 tsp yeast
1/2 tsp cinnamon
1/8 tsp ground cloves
Scant 1 1/4 cups very cold water
Zest from 1 small orange
5 Tbsp melted butter (divided)
2/3 cups currants (soaked in hot water 5 minutes, then drained and patted dry)
1 Tbsp oil
1/3 cup powdered milk

Glaze/frosting:
2/3 cup powdered sugar
2 1/2 Tbsp orange juice
(blend together until smooth)

Mix together in large bowl the flour, 1/4 cup sugar, salt, yeast, cinnamon, and cloves. Stir in water and orange zest, then 3 Tbsp melted butter and currants, scraping down tthe sides and stirring just until the ingredients are blended.

The mixture should be fairly stiff. If necessary, stir in just enough more flour to thicken it slightly. Cover bowl with plastic wrap and let rise until doubled in size, around 3-4 hours. (May be done ahead--refrigerate dough 3-8 hours then set out at room temperature for 8-12 hours).

After rising, mix together oil, powdered milk, and 3 Tbsp sugar and add to dough, mixing well. Stir in 1/2 to 3/4 cup more flour. Set aside to firm up for 5 minutes.

Grease a 9x13 pan. With flour dusted hands, divide dough into quarters. Shape each quarter into an evenly thick log, dusting with flour as needed. Cut each log crosswise into 5 or 6 squarish buns. Dust them with flour and pat them into a rounded shape. Place them evenly spaced in the greased pan. Brush remaining butter over the buns. Cover with plastic wrap and let rise 1 1/2 to 1/12 hours. Let rise until doubled.

Preheat oven to 375, then lower heat to 350. Bake 17-22 minutes. Put on cooling rack and immediately brush with glaze. Add more powdered sugar to glaze to thicken to piping consistency and pipe crosses on the buns. Serve warm.