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HOT CROSS BUNS 
2 pkgs. active dry yeast
1/2 c. sugar
3/4 tsp. salt
1 tsp. cinnamon
1 1/2 tsp. allspice
About 6 c. all-purpose flour
6 tbsp. butter
3/4 c. milk
4 eggs
1 c. raisins
1 1/2 tsp. grated orange peel
3/4 c. confectioners' sugar

In bowl combine yeast, sugar, cinnamon, salt, allspice and 2 cups of flour. In saucepan over low heat, heat butter and milk until very warm (120 to 130 degrees). With mixer at low speed beat liquid into dry ingredients just until blended, increase to medium, beat 2 minutes. Beat in orange peel, 3 eggs and 1 1/2 cup flour - beat 2 minutes.

Stir in raisins, 2 cups flour. Turn dough onto floured surface. Knead dough until smooth, elastic, about 10 minutes, working in 1 1/2 cups more flour. Shape dough into a ball. Place into a greased bowl turning to grease top. Cover, let rise in warm place (80 to 85 degrees F.) away from draft until double in size, about 1 hour. Punch dough down.

Turn onto a floured surface. Divide into 24 pieces. Cover, let rest for 15 minutes. Grease 13x9 inch pan. Shape dough into balls. Place in baking pan. Cover, let rest until balls double in size, 45 minutes.

Preheat oven to 375 degrees F. Beat remaining egg. Cut a cross in each bun. Brush with egg. Bake 20 to 25 minutes until golden. Cool on pan on rack.

In bowl mix confectioners' sugar with 1 tablespoon milk. Spoon into icing bag. Pipe across each bun.

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