• 3/4 cup warm milk
• 1/2 cup butter
• 1/3 cup sugar
• 1 teaspoon salt
• 1/4 cup warm water
• 1 pkg active dry yeast
• 1 egg, beaten
• 3/4 cup raisons
• 1 teaspoon cinnimon
• 1/4 teaspoon nutmeg
• 4 cups flour
• 1 egg white, slightly beaten
• 1 cup powdered sugar
• 2 Tablespoons lemon juice

In a large bowl, combine milk, butter, sugar, salt. Cool to luke warm.

Spinkle yeast onto warm water, stir until dissolved. Add to milk mixture with egg, raisons, cinnimon and nutmeg and as much flour as can be stirred into the dough (3 1/2 - 4 cups).

Place in greased clean bowl. Brush top with oil. Cover with clean towel let rise in a warm place until doubled in size, about 2 hours.

Turn ont lightly floured surface. Knead 1 minutes, shape into 18 2 inch balls. In each of 2 greased 8x8 pans, arrange 9 balls about an inch apart.

with greased sisssors, snip deep cross in each bun. Brush with egg white. let rise in warm place until doubled, 1 1/2 hours.

Start heating oven to 425 degrees. Bake buns 25 min. Fill in cross iwth powdered sugar and lemon juice.