HOT CROSS BUNS...with the breadmaker

My mom makes Hot Cross Buns all the time...and she uses her bread maker to do the dirty work.  Well, I can't seem to wrestle the recipe away from her, so I found my own.  This recipe was great!!! I don't like raisins, so I left those out...but the rest of the bread is super flavorful.  My hardest part of this recipe was the WAITING.  It was like watching paint dry.  I was a little impatient.  :)  Now, my breadmaker has made it back into my kitchen...I actually had to dust it off.

HOT CROSS BUNS
2 eggs
1/2 cup butter softened
4 cups All Purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 tablespoons granulated sugar
1 1/2 teaspoons quick active dry yeast
1/2 cup dark raisins (optional)
1/2 cup golden raisins (optional)

Top...to brown
1 egg
2 tablespoons cold water

Icing
1 cup powdered sugar
1 tablespoon water
1/2 teaspoon vanilla

1. Break 2 eggs into 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Measure carefully, placing egg mixture and remaining bun ingredients except raisins, 1 egg and cold water in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.

2. Select Dough/Manual cycle. Do not use delay cycle. (Total time will vary with appliance and setting.)

3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

4. Grease cookie sheet or two 9-inch round cake pans. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. (Dough is ready if indentation remains when touched.)

5. Heat oven to 375°F. Beat egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet or pans to cooling rack. Cool slightly.

6. In medium bowl, mix all icing ingredients until well blended. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Make a cross on top of each bun with icing. Serve warm.