In a large mixing bowl add:
40 oz king Arthur flour
8 oz poolish ( 4 oz flour, 4 oz water, 1/4 teaspoon fresh yeast, mix until pancake batter consistency and let rise for eight hours prior to incorporating in the mix)
1 oz salt
10 whole eggs
1 oz of fresh yeast
4 oz of granulated sugar
1 1/3 C confectioner's sugar, sifted
1 1/2 tsp. finely chopped lemon zest
1/2 tsp. lemon extract
1- 2 T milk
Incorporate ingredients by mixing on low speed for 7 to 8 minutes.
Cube 6 ozs of room temperature unsalted butter into small sugar cube pieces.
With mixer on medium speed, add butter slowly until fully incorporated, approximately another 5 minutes until dough looks developed and starts pulling away from the sides of the bowl and becomes a smooth mass.
Marinated fruit consists of 6 oz of dried or candied fruit peel, and 3 oz each of dried currents and maraschino cherries, soaked in rum overnight and drained thoroughly.
Add marinated dry fruit mix at the tail end of the mix and mix long enough to evenly incorporate, approximately one to two minutes.
Let the dough rise fully, approximately one to two hours at room temperature, and deflate the dough and let rise again.
Deflate the dough a second time and cut dough into 3 oz pieces and round each piece by hand. Place rounded buns on a cookie sheet with parchment paper and put them close enough together so that they rise touching each other, like pull aparts.
Cover with saran wrap and let the buns rise until they are close to full sized and touching each other.
Brush with egg white. Bake in a 375-degree F oven for 12 to 15 minutes or until golden brown. Cool slightly.
In a mixing bowl combine sifted powdered sugar, hazelnut liqueur, and vanilla. Stir in milk, 1 teaspoon at a time, until it reaches a thick, drizzling consistency. Drizzle a cross on the top of each cooled bun.