Makes 16 rolls
1½ tsp dried yeast
9½ oz lukewarm milk
16 oz (3 ½ cups) bread flour
2 tsp kosher salt
2 Tbsp granulated sugar
4 Tbsp (½ stick) unsalted butter, very soft
¼ cup dark California raisins
¼ cup golden raisins
¼ cup dried cranberries
1 large egg, beaten, plus ¼ cup milk or water (for egg wash)
1 cup confectioners’ sugar, sifted
2 Tbsp whole milk
1 tsp vanilla extract
In a medium bowl, add yeast to the milk and leave for 10 minutes.
In the bowl of an electric mixer, combine the flour, salt, and sugar. Add in the butter, mixing to incorporate.
Make a well in the center of the dry mixture, add the milk mixture and mix to a soft dough.
With the dough hook, knead the dough for 10 minutes on medium speed, until smooth and elastic. Add in the dried fruit and mix until incorporated.
Place the dough in a large, lightly greased bowl; cover with a clean kitchen towel and leave in a warm place until the dough has about doubled in size, about 1 hour.
Turn the dough out and punch down with your fist. Break into 16 equal-size pieces. For each piece, knead in your hand for a few seconds; fold the edges into the center; turn over and roll under a cupped hand to form a smooth, tight ball.
Place on a lightly greased baking tray, so all the balls touch each other. Cover the tray with a clean kitchen towel and leave in a warm place for 40 to 60 minutes.
Preheat oven to 400°F. Brush rolls with egg wash. Bake for 12 to 15 minutes or until golden brown. Cool completely on a wire rack.
In a medium bowl, stir together the confectioners’ sugar, milk, and vanilla until smooth. Transfer to a piping bag, and pipe a thick cross over the top of each bun.