ho tcross bun Name: Jennifer Miller Base: JB Andrews Recipe: 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 DIRECTIONS 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 onto a floured board; knead until smooth and elastic, 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 degrees for 12-15 minutes. Cool on wire racks. For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.