To make the Food Network's recipe for Hot Cross Buns, begin by combining 1/2 cup of water and 1/2 cup of whole milk in a medium saucepan, and warm over low heat until the mixture is 100 degrees Fahrenheit. Remove the mixture from the heat.
Sprinkle 4 1/2 teaspoons (or a 2 1/4-ounce package) of active dry yeast, a pinch of sugar and a pinch of flour over the mixture. Without stirring, set it aside for about 30 minutes. Once the mixture is foaming and rising up the sides, whisk in 1/3 cup of unsalted, melted butter, a large egg yolk and 1 1/2 teaspoons of pure vanilla.
In a separate bowl, whisk together 3 cups of all-purpose flour, 1/2 cup of sugar, 3/4 teaspoon of salt, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg.
Make a well in the center of your flour mixture and stir in the yeast mixture to make your dough. Turn your dough onto a lightly floured surface and knead it for about 8 minutes until it is soft and elastic.
Once your dough is the correct consistency, roll it into a ball shape and place it in a large, greased bowl. Cover the dough with plastic wrap and let it sit at room temperature for about one hour and 30 minutes or until it's doubled in size. Butter a 9-by-14-inch baking pan.
When the dough is the right size, roll it into a large rectangle and divide it into 12 equal 2-ounce sections. Tuck the edges of each section under to make round rolls and place them seam-side down in your pan, with space in between each roll. Cover the pan with buttered plastic wrap and set the rolls aside in a warm place for about 45 minutes, or until the rolls rise almost to the rim of the pan and have more than doubled in size.
While the rolls are rising, preheat your oven to 375 degrees Fahrenheit. When the rolls have reached the right size, remove the plastic wrap and brush the tops with a beaten egg. Place them on the center rack and cook for about 25 minutes, until they are golden brown.
To make the glaze, mix 2 cups of sifted confectioners' sugar, 2 tablespoons of milk, 1/4 teaspoon of finely grated lemon zest and 1 teaspoon pure vanilla extract until smooth. Pour the glaze into a pastry or zip bag and make a cut at the corner. When they are finished cooking, make a large cross on the top of each bun.