HOT CROSS BUNS

3 cups flour
1 tsp. salt
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 cinnamon
1/4 cup sugar
1 stick butter, melted
1 egg beaten
3/4 cup currants or raisins
1/3 cup candied citron fruit

Yeast mixture:
1 tbs. dry yeast
1 tbs. sugar
2/3 cup warm milk
1/2 cup warm water
1 cup flour

Glaze:
2 tbs. milk
2 tbs. water
3 tbs. sugar

Mix all yeast ingredients in a bowl, set aside to foam.
Sift flour, salt, spice and sugar in a second bowl, add fruits, mix well.
Mix butter, eggs, add to yeast mixture, add yeast mixture to flour mixture.
Knead dough on floured surface, 8 - 10 minutes or until smooth and elastic.
Add more flour if needed to keep dough from sticking.
Divide into 12 equal pieces, shape into round buns.
Place rolls far apart on greased baking sheet.
Cover, let rise at warm room temperature for 45 minutes.
Use sharp knife to cut cross shape on dough surface.
Bake in oven, 425°F (218°C), 15 - 20 minutes or until golden; cool on rack.
Make glaze by bringing ingredients to boil in saucepan for 2 minutes.
Brush glaze over buns thickly.

Makes 12 buns.

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