4 cup of all-purpose flour, divided 2 pkgs. of active dry yeast 1/3 cup of granulated sugar 3/4 teaspoon of salt 1/2 teaspoon of cinnamon 1/4 teaspoon of nutmeg 1/8 teaspoon of cloves 1 1/4 cups of milk 2 teablespoons of butter or margarine 2 eggs, lightly beaten 1 1/4 cup of raisins 1/4 cup of diced candied orange peel or citron Egg glaze (1 egg, lightly beaten)
For The Icing: 1 cup of powdered sugar, sifted 2 tablespoons of orange juice, lemon juice or milk
In large mixing bowl, combine 1 1/2 cups of the flour, yeast, sugar, salt and spices. In saucepan, warm milk and butter to 130 degrees. Add to flour mixture. Beat 2 minutes at medium speed of electric mixer. Add eggs and 1/2 cup more flour; beat 2 minutes on high speed. Gradually stir in remaining 2 cups flour with raisins and peel. Knead on lightly floured board until smooth, about 5 minutes. Let rise in warm place in greased, covered bowl until doubled, about 1 hour. Punch down; divide into 18 equal parts. Shape into balls. Let rise in greased muffin pans until doubled, about 45 to 60 minutes. (Dough can also be baked in 6 ounce glass or foil custard cups.) Brush with egg glaze (lightly beaten egg). Bake in 400 degree oven for 10 to 12 minutes, or until golden. Cool on rack. Drizzle icing over warm buns to form a cross.
To make icing:
Beat smooth the sifted powdered sugar and orange juice, lemon juice or milk. Jay