Method

Buns:

1. Warm the water and milk in a microwave or saucepan. It should be warm to touch, not hot. Water that is too hot will kill the yeast cultures instead of activating them
2. In a large mixing bowl, dissolve the yeast in the warm water and milk
3. Add in sugar, butter, vanilla, salt, nutmeg, and half the flour
4. Beat on low speed with an electric mixer or by hand until smooth
5. Mix eggs by hand in a separate bowl then add them into the blend
6. Stir in the raisins and sultanas and enough of the remaining flour to make the dough soft
7. Turn the dough out onto a floured surface and knead for about 6 to 8 minutes, until the dough is smooth.
8. Place in a greased bowl and flip the dough over once to grease both the top and bottom
9. Cover with a damp towel or plastic wrap and leave to rise in a warm place for about an hour or until doubled in size
10. Knead the dough down and shape into 30 balls. Place on lightly greased baking sheets
11. Cover and leave to rise for another 30 minutes or until doubled
12. Using a sharp knife, score a cross on the top of each roll
13. Beat the water and egg yolk together and brush over the rolls. Discard any unused egg glaze
14. Bake at 190°C / 375°F / Gas Mark 5 for 12 to 15 minutes

Icing:

1. Combine the icing ingredients in a medium-sized bowl
2. Stir until smooth, adjusting sugar and water to form a smooth consistency that flows easily
3. When the rolls are baked, cool on wire racks for about 15 to 20 minutes
4. Drizzle icing over the top of each roll, following along the lines of the cut cross