Hot Cross Buns-Becky

2 (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.