Hot Cross Buns - cooking recipe

Ingredients

2 cakes Fleischmann's yeast
2 c. milk, scalded and cooled
2 Tbsp. sugar
7 1/2 c. sifted flour
1/2 tsp. salt
1/2 c. butter
2/3 c. sugar
2 eggs
1/2 c. raisins

Preparation

Dissolve yeast and 2 tablespoons sugar in lukewarm milk.
Add 3 1/4 cups flour to make sponge.
Beat until smooth.
Cover and let rise until light in a warm place away from draft (approximately 1 hour).
Add butter and sugar creamed, eggs well beaten, raisins which have been floured, rest of flour or enough to make a moderately soft dough and salt.
Turn on board, knead lightly and place in greased bowl.
Cover and set aside in warm place until double in bulk, which should be in about 2 hours.