2 pkg's. active dry yeast
2/3 c. sugar
1/2 c. mashed potato flakes
1 1/2 tsp. salt
1/2 tsp. ground nutmeg
About 5 1/3 c. all-purpose flour
3/4 c. milk
1/2 c. (1 stick) butter
3 lg. eggs
1 c. dried currants
3/4 c. golden raisins
1 tbsp. grated orange peel
1 1/2 c. confectioners' sugar

About 4 1/2 hours before serving or early in pan:

In bowl, combine yeast, sugar, potato flakes, salt, nutmeg, and 1 1/2 cups flour. In saucepan, heat milk, butter, and 3/4 cup water until very warm (125 degrees). With mixer at low speed, beat liquid into dry ingredients. At medium, beat 2 minutes. Beat in 2 eggs and 1 cup flour; beat 2 minutes. Stir in currants, raisins, orange peel, and 2 1/2 cups flour.

On floured surface, knead dough about 10 minutes, working in about 1/3 cup flour; place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 1 1/2 hours.

Punch down dough. Divide into 24 pieces; cover; let rest 15 minutes. Grease 15 1/2 x 10 1/2 inch roasting pan. Shape dough into balls; place in pan. Cover; let rise 1 hour.

Preheat oven to 375 degrees. Beat remaining egg; use to brush buns. Bake 25 to 30 minutes until golden. Cool in pan on rack.

In bowl, mix confectioners' sugar with 2 tablespoons water. Spoon icing into decorating bag with medium writing tube; use to pipe a cross on each bun (or, drizzle icing on with a spoon). Makes 24 buns. Each bun, about 230 calories, 5 g fat, 28 mg cholesterol, 200 mg. sodium.