2 pkgs. active dry yeast
1/2 c. sugar
3/4 tsp. salt
3/4 tsp. ground allspice
About 6 c. all-purpose flour
1 1/2 c. milk
6 tbsp. butter
1 1/2 tsp. grated orange peel
4 lg. eggs
1 c. dark seedless raisins
3/4 c. confectioners' sugar

Early in day:

1. In large bowl combine first 4 ingredients and 2 cups flour. In saucepan, heat milk and butter until very warm, 120 to 130 degrees F. With mixer on low, beat liquid into dry ingredients. At medium speed, beat 2 minutes.

2. Beat in peel, 3 eggs, 1 1/2 cups flour; beat 2 minutes. Stir in raisins and 2 cups flour.

3. On floured surface, knead dough until smooth and elastic, working in 1/2 cup flour. Shape into ball; place in greased bowl. Cover; let rise in warm place until doubled, about 1 hour.

4. Punch down dough; on floured surface, cut into 24 pieces. Cover; let rest 15 minutes. Grease 13"x9" baking pan. Cover let rise until doubled, about 45 minutes.

5. Preheat oven to 375 degrees. Beat remaining egg. Cut cross in each bun; brush with egg. Bake 20 to 25 minutes. Cool in pan on rack. In bowl, mix confectioners' sugar and 1 tablespoon water; pipe cross on each bun. Makes 24 buns.