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HOT CROSS BUNS 
1 (1 lb.) loaf frozen white bread dough, thawed
1/2 c. raisins
2 tbsp. finely chopped candied citron
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. butter, melted
Confectioners' Icing (recipe follows)

Cover dough; let rise in warm, draft-free place until doubled. Flatten dough to 1/2 inch thickness. Sprinkle with raisins, citron, and spices. Roll up; knead lightly to distribute fruit and spices. Divide in 12 equal pieces. Shape each in a ball. Place 2 inches apart on greased cookie sheet. Cover loosely; let rise until doubled. Brush with butter. Bake in preheated 400 degree oven, 12 to 15 minutes until tops are browned and firm. Form cross on each with icing. Serve warm. Makes 12. Per bun: 186 cal, 3 g pro, 32 g car, 5 g fat, 13 mg chol with butter, 1 mg chol with butter, 247 mg sod

Confectioners' Icing: In small bowl, stir 2/3 cup confectioners' sugar, 1 teaspoon milk, and 1/2 teaspoon vanilla until smooth.

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