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1
Pour boiling water over raisins to cover.
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2
Let stand for 10 minutes; drain well.
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3
Meanwhile, in large mixing bowl, beat sugar, shortening, salt and cinnamon with electric mixer.
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4
Beat in the 2 eggs and egg yolk.
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5
Add 2 1/4 cups of the bread flour, the 1 1/4 cups warm water and the yeast.
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6
Beat with electric mixer on low speed for 30 seconds, scraping sides of bowl.
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7
Beat on high speed for 3 minutes.
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8
Using a wooden spoon, stir in the candied fruit, drained raisins and as much of the remaining bread flour as you can.
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9
Turn dough onto lightly floured surface and knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes).
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10
Shape into a ball.
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11
Place in a greased bowl, turning to grease all surfaces.
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12
Cover and let rise until doubled (about 1 1/2 hours).
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13
Grease two 13x9-inch baking pans.
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14
Punch dough down and divide into 4 portions.
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15
Divide each portion into 10 pieces.
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16
Shape each piece into a smooth ball.
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17
Arrange balls in pans, leaving a finger width between each.
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18
Cover and let rise again until almost doubled (about 1 hour).
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19
Meanwhile, for the cross batter, in a small bowl stir together butter and powdered sugar.
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20
Add the egg, the 1/4 cup water, vanilla and almond extract.
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21
Add 1/4 cup of the all-purpose flour.
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22
Beat until smooth.
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23
Stir in the remaining all-purpose flour.
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24
If necessary add a bit more water so you have the right consistency batter for piping.
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25
Spoon batter into pastry bag fitted with a 1/4-inch round tip.
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26
Pipe a cross on each dough ball.
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27
Bake in 375F oven for 18 to 20 minutes or until golden brown.
