Traditional Good Friday Hot Cross Buns - The Bermudian Magazine

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus more for bowl and baking sheet
• 1 cup plus 1 tablespoon milk
• 2 packages active dry yeast
• 1/2 cup granulated sugar
• 2 teaspoons plus one pinch salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon freshly grated nutmeg
• 4 large eggs, lightly beaten
• 5 1/2 cups all-purpose, flour plus more for dusting
• 1 1/3 cups raisins
• 1 large egg white
• 2 cups confectioners’ sugar
• 2 tablespoons freshly squeezed lemon juice