Hot Cross Buns

Ingredients

• 0.5 cup currants dried
• 1 large egg white 
• 2 large eggs lightly beaten
• 4.3 cups flour all-purpose divided
• 0.5 cup golden raisins 
• 0.5 teaspoon ground cinnamon 
• 0.3 cup honey 
• 1 teaspoon juice of lemon fresh
• 1 teaspoon lemon rind grated
• 1 tablespoon milk 2% reduced-fat
• 1 cup warm milk fat-free (120° to 130°)
• 0.3 teaspoon nutmeg whole grated
• 0.3 cup warm orange juice (120° to 130°)
• 1 teaspoon orange rind grated
• 1 cup powdered sugar 
• 1 teaspoon salt 
• 0.3 cup butter unsalted melted
• 1 tablespoon water 
• 1 cup whole-grain pastry flour 
• 2.3 teaspoons quick-rise yeast 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• blender
• stand mixer
• ziploc bags
• microwave
• muffin liners
• measuring cup
• colander

Directions

1. To prepare rolls, combine first 3 ingredients in a small bowl; let stand 10 minutes.
2. Drain fruit in a colander over a bowl, reserving fruit and juice.
3. Weigh or lightly spoon 5 ounces (about 4 cups plus 2 tablespoons) all-purpose flour and pastry flour into dry measuring cups; level with a knife.
4. Combine flours, salt, and next 5 ingredients (through yeast) in the bowl of a stand mixer with dough hook attached; mix until combined.
5. Combine reserved orange juice, fat-free milk, honey, butter, and 2 eggs in a bowl, stirring with a whisk. With mixer on, slowly add milk mixture to flour mixture; mix at medium-low speed 7 minutes. Turn dough out onto a lightly floured surface.
6. Add reserved fruit. Knead 2 minutes or until smooth and elastic; add enough of remaining 2 tablespoons all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking.
7. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm, dry place, free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide into 24 equal portions; roll each portion into a ball.
8. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 1 hour or until almost doubled in size.
9. Preheat oven to 35
10. Combine 1 tablespoon water and egg white; stir with a whisk. Gently brush rolls with egg white mixture.
11. Bake at 350 for 20 minutes or until golden, rotating pans once during baking.
12. Remove from pans; cool 10 minutes on a wire rack.
13. To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Spoon glaze into a zip-top plastic bag. Seal bag; snip a tiny hole in 1 corner of bag. Pipe a cross on top of each warm roll.