1
|
In a large bowl, dissolve yeast and 1 tablespoon sugar in milk. Let stand for 5 minutes. Add the butter, raisins, egg, salt and remaining sugar; beat until smooth.
|
2
|
Mix cinnamon and nutmeg with flour and stir in enough of this flour mixture to form a soft dough, about 3 1/2 cups.
|
3
|
Turn onto a floured surface (use the remaining 1/4 cup of flour from above). Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/4 hours.
|
4
|
Punch dough down. Divide into 12 portions. Shape each into a ball. Place in a greased 13 x 9" baking pan. Cover and let rise until doubled, about 45 minutes.
|
5
|
Bake at 375° for 25-30 minutes or until browned. Remove from the pan to a wire rack to cool.
|
6
|
For icing, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a piping consistency. Pipe an "X" or a "cross" on top of each bun. Yield: 1 dozen.
|
|