For both: Cream together sugar, 2 sticks softened butter, vanilla, nutmeg (hot cross buns); add eggs, one at a time and beat. Add to sponge, beat together, then flour as for bread (plus lemon rind and fruit cake mix to Stollen). Add same amount of flour, knead, and let rise, just as for bread. For Stollen, I cut dough into loaf sizes, then roll out, slice lengthwise into three's, and braid. Place in well-buttered pans, let rise one hour, and bake at 300 degrees.
For hot cross buns, I add currants, then follow procedure for bread. I make biscuit-sized rolls, then cut crosses in tops with scissors dipped in milk. Pat down peaks gently, and brush all over with milk, let rise one hour, then bake approximately 35 minutes at 350 degrees. Brush with melted butter. Pour icing into crosses while warm. When cool, wrap in foil and freeze.
