Hot Cross Buns

• 1 (1/4 ounce) package active dry yeast
• 1 tablespoon sugar, divided
• 12 cup sugar, divided
• 1 cup warm milk (110 to 115)
• 14 cup butter, cubed
• 14 cup raisins
• 1 egg, lightly beated
• 14 teaspoon salt
• 3 12-3 34 cups all-purpose flour
• 1 teaspoon grated lemon rind
• 1 teaspoon grated orange rind
• 1 tablespoon lemon juice
• 12 teaspoon mace
• 14 teaspoon nutmeg
• icing
• 23 cup confectioners' sugar
• 1 teaspoon butter, softened
• 14 teaspoon vanilla extract
• 2 -3 teaspoons milk

1. In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in milk.
2. Let stand for 5 minutes.
3. Add the butter, raisins, egg, salt, lemon rind, orange rind, lemon juice, mace, nutmeg and remaining sugar; beat until smooth.
4. Stir in enough flour to form a soft dough.
5. Turn onto a floured surface, knead until smooth and elastic about 6-8 minutes.
6. Place in a greased bowl, turning once to grease top.
7. Cover and let rise in a warm place until doubled about 1-1/4 hours.
8. Punch dough down.
9. Turn onto a lightly floured surface; divide into 12 portions.
10. (don't pull dough, cut it)Shape each into a ball.
11. Place in a greased 13 inches x 9 in baking pan.
12. Cover and let rise until doubled about 45 minutes.
13. Bake at 375 for 20-25 minutes or until browned.
14. Remove from the pan to a wire rack to cool.
15. For icing combine the confectioners' sugar, butter, vanilla and enough milk to achieve a piping consistency.
16. Pipe a cross on top of each bun.
17. Makes 1 dozen.
18. (When I take out of oven I immediately brush some icing over top with a pastry brush and when they cool pipe the cross on them).

active dry yeast, sugar, sugar, warm milk, butter, raisins, egg, salt, flour, lemon rind, orange rind, lemon juice, mace, nutmeg, icing, sugar, butter, vanilla, milk

Taken from www.food.com/recipe/hot-cross-buns-163635 (may not work)