Spicy Hot Cross Buns - cooking recipe

Ingredients

2 pkg. active dry yeast
6 to 7 c. all purpose flour
1 c. warm mashed potatoes
1/2 c. milk, scalded, then cooled to lukewarm
1/2 c. butter, melted and cooled
2 lg. eggs
1/3 c. brown sugar, packed
1/3 c. sugar
2 tsp. cinnamon
1-1/2 tsp. allspice
1/4 tsp. ground cloves
1 tsp. nutmeg
1/4 tsp. mace
1 c. raisins
3 Tbsp. rum or rum flavoring, mixed with 3 Tbsp. water
1/2 c. candied citron, minced
1/2 c. milk
1/3 c. sugar
3 Tbsp. butter, softened
1 Tbsp. milk
2 Tbsp. fresh lemon juice
3 c. powdered sugar, sifted

Preparation

In a small bowl, proof the yeast in 1/2 c. warm water for 15 minutes.
In a food processor, blend 1-1/2 c. flour with the yeast mixture, potatoes, milk, butter, eggs, salt, brown sugar, sugar, cinnamon, nutmeg, allspice, mace and cloves, pulsing 5 times. Transfer the mixture to a bowl and let stand, covered, for 30 minutes, until bubbly.
Meanwhile, let the raisins soften 30 minutes in the heated rum/water mixture. Into the yeast mixture, stir the raisins with the rum, citron and 4-1/2 c. of remaining flour.
Combine until a dough is formed.
Knead in the remaining flour and then let rise until doubled.
Punch down and form into 20 balls.
Place the balls 1 inch apart on a greased baking sheet. Cover and let rise in a warm place for 30-40 minutes.
Bake at 350\u00b0 for 15-18 minutes, or until golden.
Glaze:
In
a small saucepan, combine the milk and sugar and bring to a boil, stirring constantly, until it is reduced to 1/4 c.
Brush the buns with the glaze while they are warm, and then brush them again 2 minutes later (giving the first layer a chance to set).
Cool completely. Icing:
In a small bowl beat together the butter, milk and lemon juice.
Add the powdered sugar in batches, beating until smooth after each addition.
Put into a pastry bag fitted with a small, plain tip, and pipe the icing onto each bun in the form of a cross.