1cupdried fruitsraisins, currants, craisins, figs, or a mixture
Extra flour for rolling
Oil or butter for bowl and baking pan
5 - 6tablespoonwater
In a medium saucepan, heat milk and sugar over medium heat, stirring frequently until simmering. Turn off the heat and add butter to the hot milk, stir until completely dissolved. Allow the mixture to cool to at least 110°F.
Sprinkle the yeast over the warm milk mixture, stir and allow it to bloom for 5 - 10 minutes.
Add flour, salt, cinnamon and nutmeg to the stand mixer bowl and stir to distribute evenly. Toss in the dried fruits. I used a mixture of craisins and chopped dried figs.
When the yeast is bubbly, add the yeast/milk mixture to the flour mixture. Knead with the dough hook on speed 2 for about 10 minutes. The dough should start pulling away from the side of the bowl.
Oil a glass bowl and your hands. Scrape the dough out of the mixing bowl and shape it into a ball on a lightly floured surface and place it in the oiled bowl. Cover, and let rise in a warm place for 1 - 2 hours until at least double in size.
When the dough is ready, dump it out onto a floured countertop and divide it into 12 equal portions. Knead and shape each portion into a small ball, place dough balls into the prepared baking pan, and allow to rise the second time for 30 minutes to an hour.
Preheat the oven to 400°F.
Beat an egg with a tablespoon of whole milk to make egg wash. Brush egg wash on top of the risen buns generously.
To make the cross, mix flour and 5 tablespoons of water in a small bowl until a soft pipeable paste forms, add more water if the paste seems too thick. Transfer the paste to a piping bag or a zip top bag and snip the corner to create a small hole. Pipe the flour paste on top of the buns in a cross pattern.
Bake for 20 - 25 minutes until the top is golden brown. Allow to cool to the touch on a wire rack. Best served slightly warm.