Though breads have been decorated with crosses since ancient times, the custom of serving hot cross buns at Easter probably began in 14th century England. According to legend, a kind-hearted monk baked them on Good Friday to feed the poor. As his gesture evolved into a seasonal tradition, many people believed the little breads contained sacred powers of protection.

1 pkg. active dry yeast
1/4 c. warm water (about 110 degrees)
1 c. warm milk (about 110 degrees)
2 tbsp. butter
1/3 c. sugar
3/4 tsp. each salt and ground cinnamon
1/4 tsp. each ground cloves and ground nutmeg
2 eggs
3/4 c. currants
1/4 c. finely diced candied orange peel or citron
About 4 1/2 c. all-purpose flour
1 egg yolk beaten with 1 tbsp. water
Lemon Frosting

In a bowl, dissolve yeast in water; let stand until bubbly. Stir in milk, butter, sugar, salt, cinnamon, cloves and nutmeg. Beat in eggs. Stir in currants, orange peel, and enough of the flour (about 4 cups) to make a soft dough.

Turn dough out onto a floured board; knead until smooth and satiny (10 to 20 minutes), adding flour as needed to prevent sticking. Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).

Punch dough down and divide into 36 equal pieces; shape each into a smooth ball. Place balls about 2 inches apart on lightly greased baking sheets. Brush each gently with egg yolk mixture. Cover lightly and let rise in a warm place until doubled (about 35 minutes).

Bake in a 400 degree oven for about 10 minutes or until lightly browned. Cool on racks for about 5 minutes. Prepare lemon frosting and, with a spoon or the tip of a knife, drizzle frosting over top of each bun to make a small cross. Makes about 3 dozen buns.

Lemon Frosting: Combine 1 cup sifted powdered sugar, 2 teaspoons lemon juice, and 1 teaspoon water; beat until smooth.