Hot Cross Buns

2 packages (1/4 ounce each) active dry yeast
2 cups warm milk (110° to 115°)
1/3 cup butter, softened
2 eggs, lightly beaten
1/4 cup sugar
1-1/2 teaspoons salt
6 to 7 cups all-purpose flour
1/2 cup raisins
1/2 cup dried currants
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons water
1 egg yolk
Confectioners' sugar icing

In a mixing bowl, dissolve yeast in milk. Stir in butter, eggs, sugar and salt. Combine 3 cups flour, raisins, currants, cinnamon and allspice; add to yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; shape into 1-1/2- to 2-in. balls. Place 2 in. apart on greased baking sheets. Using a sharp knife, cut a cross on top of each roll. Cover and let rise until doubled, about 30 minutes. Beat water and egg yolk; brush over rolls.

Bake at 375° for 15-20 minutes or until golden brown. Cool on wire racks. Pipe icing over rolls. Makes 2-1/2 dozen.