3 1/2 - 4 c. flour
1/4 c. sugar
1 (1/4 oz.) pkg. fast rising active dry yeast
1 tsp. each salt, cinnamon & nutmeg
1/2 tsp. allspice
1/2 c. each milk & water
1/4 c. butter
3 eggs, divided
1 c. golden raisins or 3/4 c. Golden raisins + 1/4 c. diced candied citron
Icing (recipe follows)

In large bowl mix 2 cups of the flour, the sugar, yeast, salt and spices. In small saucepan, heat milk, water and butter to 125 to 130 degrees. Butter need not melt completely. On low speed beat milk mixture into yeast mixture. Beat in 2 of the eggs. Increase speed to medium and beat 2 minutes. Mix in 1 cup more of the flour and the raisins. Turn dough onto floured surfaced and knead 8 to 10 minutes.

Preheat oven to 375 degrees. Cut dough into 12 equal portions, form each into a ball and space apart on greased baking sheet. Cover and let rise in warm place until almost doubled in size, 45 minutes to 1 hour. Bet the remaining egg, brush on buns.

Bake about 20 minutes until lightly browned and hollow sounding when tapped. Remove to racks to cool.

Make icing crosses on bun tops with the tip of a teaspoon. Makes 12 buns.

ICING: Whisk 2/3 cup powdered sugar with enough milk (1 1/2 to 2 teaspoons) to make stiff glaze.