Hot Cross Buns

Combine water and milk in a medium saucepan and warm over low heat until about 100 degrees (no more than 110 degrees). Remove from heat and sprinkle the yeast and a pinch of sugar and flour over the surface of the liquid. Set aside without stirring, until foamy and rising up the sides of the pan, about 30 minutes.

Whisk the butter, egg yolk and vanilla into the yeast mixture.

Whisk the flour, the remaining sugar, salt, nutmeg, cinnamon and ginger in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick, slightly sticky dough. Stir in raisins. Turn the dough onto a lightly floured work surface and knead until soft and elastic, about 8 minutes. (Or if you have a mixer with a dough hook -mix on speed 2 for 3 -4 minutes.) Shape into a ball.

Brush the inside of a large bowl with butter. Put dough in bowl, turning to coat lightly with butter. Cover with plastic wrap. Let rise at room temperature until double in size, about 1 1/2 hours.

To form rolls: Butter a 9x13" pan. Turn the dough out of the bowl and pat into a rectangle about 16 by 8 inches. Divide the dough into 12 equal portions. Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space between each roll. Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.

Preheat oven to 375.

Remove the plastic wrap and brush the tops of the buns with beaten egg. Bake rolls until golden brown.

For the glaze: Stir together the powdered sugar, milk, lemon zest and vanilla until smooth. Transfer icing to a zip bag and make a small cut in the corner. Pipe the buns with a thick cross shape over the top of the warm buns.