3 1/4 to 3 3/4 c. flour
1 pkg. quick-rise yeast
1/4 c. sugar
1 tsp. ground cinnamon
1 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 c. milk
1/2 c. water
1/4 c. butter
1 egg
3/4 c. currants or raisins
2 tbsp. grated lemon peel
1 egg yolk
1 tbsp. water
Frosting

Combine 1 1/2 cups flour, yeast, sugar, cinnamon, salt, cloves and nutmeg in large mixer bowl. Mix well. Heat milk, water and butter in saucepan until very warm, 120 to 130 degrees. Butter does not need to melt. Add to flour mixture with egg. Blend at low speed until moistened, then beat 3 minutes at medium speed.

By hand, gradually stir in currants, lemon peel and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, 5-8 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled, about 30 minutes. Punch down dough and divide into 3 parts. Divide each third into 6 pieces and shape each into smooth ball. Place on greased baking sheet, sides touching. Cover and let rise in a warm place until doubled, about 15 minutes.

Combine egg yolk and water. Brush buns. Bake at 375 degrees for 10-12 minutes or until golden brown. Remove from baking sheet and cool. Use frosting to make cross on each roll. Makes 18 buns.

FROSTING:

1 c. powdered sugar
3-4 tsp. water
1/2 tsp. vanilla

Combine sugar, vanilla and enough water to make a thick frosting. Serves 18 buns.