Hot Cross Buns-Becky2 (1/4 ounce) packages active dry yeast
1/2 cup warm water
1 cup warm milk
1/2 cup sugar
1/4 cup butter, softened
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon nutmeg
6 1/2 to 7 cups flour
4 eggs
1/2 cup dried currants
1/2 cup raisins
GLAZE:
2 tablespoons water
1 egg yolk
ICING:
1 to 2 cups confectioners' sugar
4 teaspoons milk
1/2 teaspoon vanilla
In mixing bowl, dissolve yeast in water. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth. Add eggs one at at time, beating well after each. Stir in the currants, raisins and enough remaining flour to form a soft dough. Turn onto floured board; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into 30 balls. Place on greased baking sheets. Cut a cross on top of each roll with a sharp knife. cover and let rise until doubled, about 30 minutes. Beat water and egg yolk; brush over rolls. Bake at 375 degrees for 12 to 15 minutes. Cool on wire racks.
For Icing: Combine sugar, milk and vanilla until smooth; drizzle over rolls. Yield: 2 1/2 dozen.