Hot Cross Buns

Ingredients

• 2 (1/4 ounce) packages active dry yeast

• 1/2 cup water (110 to 115 degrees)
• 1 cup warm milk (, 110 to 115 degrees)
• 1/2 cup sugar
• 1/4 cup butter or margarine, softened
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 6 1/2-7 cups all-purpose flour
• 4 eggs
• 1/2 cup dried currant
• 1/2 cup raisins

GLAZE AND ICING

• 2 tablespoons water
• 1 egg yolk
• 1 cup confectioners' sugar
• 4 teaspoons milk
• 1/4 teaspoon vanilla extract

Directions

1. 1

   In a mixing bowl, dissolve yeast in water.

2. 2

   Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.

3. 3

   Add eggs, one at a time, beating well after each.

4. 4

   Stir in the currants, raisins and enough remaining flour to form a soft dough.

5. 5

   Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.

6. 6

   Place in a greased bowl; turn once to grease top.

7. 7

   Cover and let rise in a warm place until doubled, about 1 hour.

8. 8

   Punch dough down; shape into 30 balls.

9. 9

   Place on greased baking sheets.

10. 10

    Cut a cross on top of each roll with a sharp knife.

11. 11

    Cover and let rise until doubled, about 30 minutes.

12. 12

    Beat water and egg yolk; brush over rolls.

13. 13

    Bake at 375 degrees for 12-15 minutes.

14. 14

    Cool on wire racks.

15. 15

    For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.