Hot Cross Buns

This is also a favourite Easter recipe of mine and  makes 18 large buns.

3/4 c. scalded milk
1/2 c. white sugar (first amount)
1 tsp. salt
1/4 c. margarine
1 tsp. white sugar (second amount)
1/2 c. lukewarm water
1 envelope of granular yeast
2 large eggs - beaten and at room temperature
2 1/2 tsp. cinnamon
3/4 tsp. cloves
1/4 tsp. nutmeg
4 1/2 - 4 3/4 c. flour (divided)
1 c. raisins
1 c. mixed peel

1. Scald milk and pour it into a large bowl.
2. Add 1/2 c. sugar, salt and margarine and stir until dissolved.  Cool to lukewarm.
3. In a one cup measuring cup dissolve the 1 tsp. sugar in the lukewarm water.
4. Sprinkle yeast over the top and let stand 10 - 12 minutes or until it rises to the top of the cup.  Stir well with a fork.
5. Add the yeast mix to the lukewarm milk mix and blend.
6. Stir in eggs, cinnamon, cloves and nutmeg.
7. Beat in 2 c. of the flour, raisins and peel ( dough is yet very runny).
8. Add another 2 c. flour and work it into dough (now sticky).
9. Turn out on floured surface and knead with remaining 1/2 - 3/4 c. flour (200 - 250 times).
10. Shape into smooth ball and place in large greased bowl.  
11. Cover with tea towel until it doubles its bulk (1/2 hour).
12. Tip: Preheat oven to 200 degrees, turn off heat and open the door for five minutes.  Put dough in to rise and shut door.
13. After risen, punch down on floured board and shape into 18 inch roll.
14. Cut off 18 even pieces and roll each into a 2 1/2 inch ball.
15. Place on greased pan 2 inches apart.
16. Return to rise uncovered until double (1 1/2 - 1 3/4 hours). Reheat oven as before for rising.
17. After risen bake for 10 minutes at 400 degrees.
18. Brush with glaze.
4 tbl. icing sugar
3/4 c. water
Bring to boil and simmer for 3 minutes.
These are wonderful!