Hot Cross Buns

¾ cup butter, cut into cubes

1 cup milk

½ cup sugar

1 ¼ tsp salt

1 tsp cinnamon

¾ tsp nutmeg
1 tsp lemon zest

4 large eggs, lightly beaten

5 cups all-purpose flour

3 tsp active dry yeast

1 ½ cups currants

1 egg

1 1/3 cups confectioner’s sugar

2 tbs lemon juice

2 tbs milk

Place butter, milk, sugar, salt, spices, zest and eggs in the bowl of your breadmaker. Cover with the flour, then yeast. Program machine for the dough setting.Turn dough onto a well-floured surface. Knead in currants. Divide into 24 equal pieces. Shape into buns and place, 1/2-inch apart, on an 11 by 17-inch Silpat-lined baking sheet. Cover and set aside to rise for an hour, until doubled in size and touching.Whisk egg with 1 tbs water and a pinch of salt. Lightly brush tops of buns with egg wash. With a very sharp knife, slice a cross into top of each bun. Bake at 375F until golden, about 25 minutes. Place pan on a wire rack to cool completely.In a medium bowl, whisk together confectioner’s sugar, lemon juice and milk. Pipe or drizzle glaze into crosses.