3/4 c. warm water (not hot, 105-115 degrees)
1 pkg. active dry yeast
1 egg
1/4 c. sugar
2 3/4 c. Bisquick
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. currants
1/4 c. chopped citron

Dissolve yeast in warm water. Mix in egg, sugar and 2/3 of Bisquick. Beat 2 minutes, medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl often. With spoon, blend in remaining Bisquick, spices, and fruit. Beat until smooth. Scrape batter from sides of bowl. Cover with cloth; let rise in warm place, 85 degrees, about 30 minutes. Stir down batter. Spoon into 12 large greased muffin cups, filling 1/2 full. Cover; let rise until double, about 1 hour.

Heat oven to 375 degrees, quick moderate. Bake 15 to 20 minutes. Make a cross on each bun with confectioners' sugar icing: 1/2 cup sifted confectioners' sugar moistened with cream or warm water. Serve warm.