Hot Cross Buns

Ingredients

Frosting:
2 cups confectioners’ sugar
1 tablespoon milk
1 cup orange juice

Dough:
3 cups unsifted flour
3/4 cups granulated sugar
1 cup evaporated or whole milk
1/4 cup butter or margarine, softened
1/8 teaspoon salt
1 and 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1 cup raisins (optional)
1 cup walnuts (optional)
1 package dry yeast
1/4 cup hot water (for dissolving the yeast)
1 large, well-beaten egg.

Directions

Preheat your oven to 375 degrees F.
While the oven is warming, combine all ingredients except yeast, hot water, the egg, and the frosting ingredients and mix well.
Dissolve the yeast in the hot water, then add it and the egg to the rest of the mixture. Combine well. Shape into a ball, and place in a lightly greased bowl, turning once to grease the top.
Cover the mixture with a cloth and allow the dough to rise in a warm spot for about an hour, until it has about doubled in size.
Shape the dough into round balls about 3 inches across and place them at least 3 inches apart on a lightly greased and floured baking sheet. Place the sheet into the preheated oven.
After 5 to 8 minutes of baking, open the oven and use a sharp knife to slash one equal-armed cross into each bun about 3/4 of an inch deep. Allow the knife to pry open the slashes slightly so they will be less likely to bake themselves closed again.
Return the buns to the oven and allow them to bake another 15 to 20 minutes, or until the buns are a nice brownish gold.
While the buns are baking, combine the frosting ingredients and beat them to a smooth, even consistency. When the buns are done, take them out of the oven and, while they’re still hot, drizzle the frosting onto them.