Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                Cup  milk
  1         Tablespoon  sugar
     1/4      Teaspoon  cinnamon
                        grating of fresh nutmeg
     1/4           Cup  currants or raisins
  2        Tablespoons  finely chopped citron
  2        Tablespoons  butter
     1/2      Teaspoon  salt
  1            Package  active dry yeast -- (1 Tablespoon)
  1                     egg
  2 2/3           Cups  all-purpose flour
                        For the frosting:
     1/2           Cup  confectioner's (powdered) sugar
  2          Teaspoons  hot milk
     1/4      Teaspoon  vanilla extract

Preparation:

Combine the milk, sugar, cinnamon, nutmeg, currants or raisins, citron, butter and salt in a small saucepan and heat over a low flame until the sugar is dissolved, the butter has melted, and the milk is luke warm (110F). Sprinkle the yeast over the milk mixture and allow to proof for 15 minutes. Beat the egg into the milk mixture, and combine with half the flour in a mixing bowl. Turn the dough out onto a floured surface and knead the rest of the flour in, using only enough to form a dough that can be handled easily. Place in a greased bowl and allow to rise until doubled in volume. Shape the dough into 18 balls and place in rows on a greased baking sheet. Using a sharp knife or razor blade, cut a cross into the tops of the balls. Cover with a dish towel and allow to rise until doubled in volume. Bake in a preheated 425F oven for 20 minutes, until golden brown. Meanwhile, combine the frosting ingredients, stirring until smooth. Allow the buns to cool before spooning or piping the frosting on the cross made by the cuts in the dough.

Nutritional Information:

1712 Calories (kcal); 39g Total Fat; (21% calories from fat); 51g Protein; 283g Carbohydrate; 284mg Cholesterol; 1490mg Sodium