Hot Cross Buns
2	Pkgs.	Active dry yeast (1/4 oz. ea. pkg.)
1/2	C	Warm water (110 to 115 deg)
1	C	Warm milk (Same as above)
1/2	C	Sugar
1/4	C	Butter, softened
1	tsp.	Vanilla extract
1	tsp.	Salt
1/2	tsp.	Ground nutmeg
6 1/2 to 7	C	All purpose flour
4		Eggs
1/2	C	Dried currants
1/2	C	Raisins

Glaze and icing
2	Tbsp.	Water
1		Egg yolk
1	C	Confectioner's Sugar
4	Tbsp.	Milk
1/4	tsp.	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 addition. Stir in the currants, raisins and enough remaining flour to form a soft dough. Turn onto a floured board and kneed until elastic and smooth, 6-8 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 deg. for 12-15 minutes. Cool on wire racks. For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls. Yield: 1 1/2 dozen.