2 c. milk, scalded
1 c. butter
1 c. sugar
2 env. or cakes yeast
2 eggs
1/2 tsp. salt
8 c. flour, unsifted
2 c. raisins or currants
1/2 c. candied fruit peels (optional)
1/2 tsp. cinnamon or nutmeg

Pour scalded milk over butter and sugar. Stir to dissolve. Cool to lukewarm. Add 2 portions of yeast dissolved in 1/3 cup warm water. Add eggs; blend well gradually beat in salt, spice and flour if using fruit dust lightly with flour.

Place in buttered bowl cover. Let rise until double in bulk. Punch the dough down and turn it out on a floured surface. Make 30 buns. Place on buttered cookie sheets. Cover. Let rise 30 minutes. Make cross with bake of knife. Bake at 375 degrees for 10 minutes. Reduce to 350 degrees. Bake until lightly brown 10-15 minutes longer. Use confectioners' sugar frosting.