Hot Cross Buns
["1 c. sugar", "1/2 c. plus 2 Tbsp. butter, melted", "5 egg yolks", "2 1/4 c. milk, scalded and cooled to lukewarm", "1 envelope dry yeast", "1/4 c. warm water", "7 to 8 c. sifted all purpose flour", "1 1/2 tsp. salt", "1 tsp. nutmeg", "1/4 tsp. cloves", "4 egg whites", "1 c. raisins", "1/2 c. chopped candied fruit (optional)", "1 c. confectioners sugar", "2 Tbsp. lemon juice", "2 Tbsp. water"]
["The day before buns are to be baked, mix sugar with 1/2 c. melted butter. Add four of the egg yolks, well beaten and milk. Soften yeast in warm water; add to sugar mixture. Sift 4 c. flour with salt, nutmeg, and cloves; beat. In separate bowl, beat egg whites until frothy but not stiff; fold into the batter. Add raisins and candied fruit; stir. Add remaining flour, 1 c. at a time, until you have a soft dough. Place dough in oiled bowl; oil top of dough. Cover with a damp cloth and plastic wrap; store in warm place for 2 to 3 hours. Store in refrigerator overnight."]
["sugar", "butter", "egg yolks", "milk", "yeast", "warm water", "flour", "salt", "nutmeg", "cloves", "egg whites", "raisins", "candied fruit", "confectioners sugar", "lemon juice", "water"]