Hot Cross Buns
Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season,
but they are good anytime.  (Makes 24)
Step by Step instructions on my blog at http://recipes4mydaughters.blogspot.com/2009/03/hot-cross-buns.html

Directions:

1. Prepare the starter: Mix the yeast and 1 cup of all-purpose flour in the warm water in a large mixing bowl
   until smooth. Cover with plastic wrap and set aside until bubbles appear on the surface. 
2. Meanwhile, melt the butter over the stove in a saucepan, add the milk, and heat just until warm.
   Pour the milk and butter mixture into the bowl with the yeast.
3. Add the eggs, salt, spices and sugar. Stir well. (A Kitchen Aid mixer with a dough hook may be used
   at this stage).
4. Add the flour one cup at a time until the dough becomes a soft ball.
5. Finally add the raisins or currants.
6. Turn the dough out onto a floured surface and knead for five minutes. You may need to add extra flour
   if the dough is sticky.
7. Place the dough in a large, lightly greased bowl.  Cover with plastic wrap or a damp cloth, and set in a
   warm spot, free from drafts.
8. Once the dough has doubled in size, usually in about 1 1/2 hours, punch it down.
9. Roll the dough out into a log shape about 3 1/2 inches wide and cut into 24 pieces.
10. Roll each piece into a ball and place onto a greased baking sheet 1 to 2 inches apart. 
11. Cover and leave to rise until doubled in size (approx. 30 minutes).
12. Preheat oven to 375 degrees F.
13. Prepare dough for cross: Whisk all the ingredients until smooth, pour into small ziplock bag with corner
    cut off and pipe a cross on each bun.
14. Bake for 12 to 15 minutes until golden brown.
15. Prepare glaze: Heat the sugar and water in a small pan over medium heat until the mixture becomes syrupy. Brush the buns while still warm.