Hot Cross Buns

• 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 1/4 cup 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

1. In a mixing bowl, dissolve yeast in water.
2. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.
3. Add eggs, one at a time, beating well after each.
4. Stir in the currants, raisins and enough remaining flour to form a soft dough.
5. Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.
6. Place in a greased bowl; turn once to grease top.
7. Cover and let rise in a warm place until doubled, about 1 hour.
8. Punch dough down; shape into 30 balls.
9. Place on greased baking sheets.
10. Cut a cross on top of each roll with a sharp knife.
11. Cover and let rise until doubled, about 30 minutes.
12. Beat water and egg yolk; brush over rolls.
13. Bake at 375 degrees for 12-15 minutes.
14. Cool on wire racks.
15. For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.

active dry yeast, water, warm milk, sugar, butter, vanilla, salt, ground nutmeg, flour, eggs, currant, raisins, icing, water, egg yolk, sugar, milk, vanilla

Taken from www.food.com/recipe/hot-cross-buns-21708 (may not work)