HOT CROSS BUNS

*HOLIDAY COLLECTION-   2 pkg yeast, compressed or dry 1/4 cup water (lukewarm for compressed,warm for dry yeast) 1 cup milk 1/2 sugar 2 teaspoons salt 1/4 cup shortening 2 eggs 5 cups sifted flour,about 1 teaspoon cinnamon 1/4 teaspoon allspice 1 cup currants or raisins 1/2 cup chopped citron 1 egg white, slightly beaten.  Soften yeast in water. Scald milk. Add sugar,salt and shortening. Cool to lukewarm. Add flour to make a thick batter. Add softened yeast and eggs. Beat well. Add spices,currants,citron and enough more flour to make a soft dough. Turn out on lightly floured board. Knead until smooth and satiny. Place in greased bowl. Cover and let rise in warm place about 1 1/2 hours. When light,punch down. Let rest 10 min. Divide dough into halves. Roll out each half of dough to 1/2-inch thickness. Cut with 2 1/2-inch bisquit cutter. Shape into balls and place on greased baking sheet. Let rise until doubled, about 45 min. Brush with egg white. Bake at 350 degrees for 20-25 min. Make cross of White Icing on each bun.  YIELD: About 2 1/2 dozen.   WHITE ICING:  Gradually add 1 1/2 cups powdered sugar to 1 unbeaten egg white; beat well after each addition. Stir in 1/4 teaspoon vanilla. Use decorating tube or paper cornucopia to form crosses on buns.
*Can use raspberry or lemon jelly piped on along with white icing or raspberry/lemon combination. Lots of flexibility here. Use your descretion as you see fit. (Source: Dorothy Dean)