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1
Make the dough:.
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2
Coat a large bowl with oil and set aside.
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3
Combine the 1 cup milk, yeast, and the 1 teaspoon sugar in a small bowl and let stand until bubbly.
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4
Combine the flours, remaining sugar, raisins, candied peels, salt, and spices in the bowl of a standing mixer fitted with a dough hook (or in a large mixing bowl) and mix on low speed.
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5
Add the butter, 2 eggs, and the yeast mixture and continue to mix until a sticky dough forms -- about 3 minutes.
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6
Transfer the dough to a lightly floured surface and knead by hand until smooth -- about 5 minutes.
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7
(If dough has been combined by hand, increase kneading time to 10 minutes.)
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8
Form the dough into a ball, place it in the prepared bowl, and turn to coat all sides with oil.
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9
Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
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10
Shape the buns:.
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11
Line a baking pan with parchment paper and set aside.
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12
Punch the dough down, transfer to a lightly floured surface, and knead for 3 minutes.
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13
Divide the dough into 12 equal-sized pieces -- about 3 1/2 ounces each.
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14
Shape each piece into a ball and place the balls about 1 inch apart in three rows of four on the prepared pan.
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15
Cover and let rise until the buns double in volume and touch one another -- about 1 1/4 hours.
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16
Bake the buns:.
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17
Preheat oven to 500F In a small bowl, combine the egg yolk with 1 tablespoon water.
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18
Using a pastry brush, lightly brush the mixture on the top of each bun.
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19
Place buns in the lower third of the oven and reduce oven temperature to 400F Bake until golden brown -- about 20 minutes.
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20
Transfer to a wire rack.
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21
In a small bowl, combine the confectioners' sugar, remaining milk, and vanilla.
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22
Stir until smooth.
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23
When buns have cooled slightly, drizzle a horizontal line across each row of buns followed by a vertical line to form a cross on the crown of each bun.
