2 pkgs. dry yeast
1/2 c. sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
6 c. flour
1/2 c. butter
1 1/2 c. milk
3 eggs
1 c. raisins, currants or candied fruit

In a large bowl, combine first five ingredients and 2 cups flour. Heat milk and butter in saucepan until very warm, 120 to 130 degrees. Slowly mix liquid into dry ingredients; beat 2 minutes. Add eggs and 2 cups flour and beat on low speed an additional 2 minutes. Stir in raisins and remaining flour. Transfer dough to a greased bowl; cover with a cloth and let rise until doubled, approximately 1 1/2 hours.

Punch down dough. On floured surface, pat out dough to approximately 1/2" thickness and cut with a 2 1/2" (or smaller) biscuit cutter. Place in greased muffin tins or 2 greased 9"x13" pans. Cover and let rise until double.

Brush tops with 1 slightly beaten egg white, 1 teaspoon sugar and 1 tablespoon water. Bake approximately 15 to 20 minutes at 375 degrees or until golden brown. Cool in pan.

In a small bowl mix 3/4 cup confectioners' sugar, any remaining egg white mixture and 1/2 teaspoon vanilla. Pipe a cross on each bun. Makes 3 to 4 dozen depending on size.