Hot Cross Buns
Contributed by Diane S.

                     *  Exported from  MasterCook  *

                              Hot Cross Buns

Recipe By     : TASTE OF HOME - FEB/MARCH 1996
Serving Size  : 30   Preparation Time :0:00
Categories    : Gluten-Free                      Holiday

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      active dry yeast
     1/2  cup           warm water -- 110 to 115 degrees
   1      cup           warm milk -- 110 to 115 degrees
     1/2  cup           sugar
     1/4  cup           butter -- softened
   1      teaspoon      vanilla extract
   1      teaspoon      salt
     1/2  teaspoon      ground nutmeg
   6 1/2  cups          all-purpose flour -- 6-1/2 to 7 cups
   4                    eggs
     1/2  cup           dried currants
     1/2  cup           raisins
                        ***GLAZE AND ICING***
   2      tablespoons   water
   1                    egg yolk
   1      cup           confectioner's sugar
   4      teaspoons     milk
     1/4  teaspoon      vanilla extract

In a 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 a time, beating well after each. Stir in the currants, raisins and
enough remaining flour to form a soft dough. Turn on a floured board; knead
until smooth and elastic, 6-8 min. Place in a greased bowl, turn once.
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 with a sharp knife. Cover and let rise until doubled, about 30
min. Beat water and egg yolk; brush over rolls. Bake at 375 for 12-15 min.
Cool on wire racks. For icing, combine ingredients until smooth; drizzle
over rolls.