Hot Cross Buns

In a mixing bowl, dissolve yeast in milk. Let set for 10 minutes. Stir in butter, eggs, sugar and salt. Combine 3 cups of flour, raisins, currants, candied fruit (if using), cinnamon, allspice and nutmeg; add to yeast mixture and mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into 1 1/2 to 2-inch balls. Place 2 inches apart on greased baking sheets. Using a sharp knife, cut a cross on top of each roll. Cover and let rise until doubled in size, abut 30 minutes. Beat water and egg yolk together; brush over rolls. Bake at 375°F (190°C) for 15 to 20 minutes or until golden brown. Cool on wire racks. Combine Vanilla Icing ingredients together until smooth and drizzle a cross pattern on top of each roll.