Meanwhile, in large mixing bowl, beat sugar, shortening, salt and cinnamon with electric mixer.
Beat in the 2 eggs and egg yolk.
Add 2 1/4 cups of the bread flour, the 1 1/4 cups warm water and the yeast.
Beat with electric mixer on low speed for 30 seconds, scraping sides of bowl.
Beat on high speed for 3 minutes.
Using a wooden spoon, stir in the candied fruit, drained raisins and as much of the remaining bread flour as you can.
Turn dough onto lightly floured surface and knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes).
Shape into a ball.
Place in a greased bowl, turning to grease all surfaces.
Cover and let rise until doubled (about 1 1/2 hours).
Grease two 13x9-inch baking pans.
Punch dough down and divide into 4 portions.
Divide each portion into 10 pieces.
Shape each piece into a smooth ball.
Arrange balls in pans, leaving a finger width between each.
Cover and let rise again until almost doubled (about 1 hour).
Meanwhile, for the cross batter, in a small bowl stir together butter and powdered sugar.
Add the egg, the 1/4 cup water, vanilla and almond extract.
Add 1/4 cup of the all-purpose flour.
Beat until smooth.
Stir in the remaining all-purpose flour.
If necessary add a bit more water so you have the right consistency batter for piping.
Spoon batter into pastry bag fitted with a 1/4-inch round tip.
Pipe a cross on each dough ball.
Bake in 375F oven for 18 to 20 minutes or until golden brown.