8 cups sifted flour
1 teaspoon nutmeg
1/2 teaspoon allspice
2 packages yeast
1/4 cup lukewarm water
1/2 cup butter
1/2 cup sugar
1 teaspoon salt
2 cups milk, scalded
1 cup dried currants

Not your traditional Hot Cross Bun recipe, but easy and good.

Sift 5 cups flour with nutmeg and allspice. Soften yeast in warm water. Place butter, sugar and salt in large mixing bowl, add milk and cool to lukewarm. Add yeast and flour mixture and beat until smooth. Add currants and mix well.

Flour board with remaining 3 cups flour; place batter on board and work in flour with wooden spoon until mixture can be handled. Knead dough until smooth and elastic. This is a soft dough and may feel slightly sticky when finished.

Place dough in a lightly oiled or buttered bowl, cover and keep in warm place to rise.

When dough has doubled in bulk, shape into rather large, flat buns and place in greased pan. Brush tops with milk and sprinkle lightly with sugar.

Let rise until doubled in bulk.

Bake in moderate oven (375°F). Cool slightly and make cross on top of each bun with confectioners sugar icing.

Makes about 2 1/2 dozen.

Submitted by: CM