2 pkgs. dry yeast
2/3 c. sugar
1/2 c. mashed potato flakes
1 1/2 tsp. salt
1/2 tsp. nutmeg
5 1/2 c. all-purpose flour
3/4 c. milk
1/2 c. butter
3 eggs
1 c. dried currants
3/4 c. golden raisins
1 tbsp. grated orange peel
1 1/2 c. confectioners sugar
3/4 c. water

Preheat oven to 375 degrees. 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, 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 1/2 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. Beat remaining egg, use to brush buns. Bake 25 to 30 minutes. 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 with spoon). 24 servings.