Hot Cross Buns
These are a family tradition at Easter.
1/2 cup dry milk
1&1/2 cups boiling water

Add 1/2 cup (1 stick) butter
1/2 cup sugar
2tsps salt
1 or 2 tsps cinnamon
Cool to lukewarm.

Proof 2 tblsps yeast in 1/2 cup lukewarm water and add to milk
with two eggs or 4 egg yolks. Mix well and stir in enough floor to make kneadable dough. Add 1 cup currants and about 1/2/cup candied fruit or cherries (dried or candied) chopped. Suit yourself as to whatever you like here. Knead the dough on a floured surface until smooth and no longer sticky. Cover and let rise until double, 45 minutes to one hour. Punch down and divide into about 2 to 3 dozen even sized balls. You can use greased muffin cups or a greased jelly roll pan -- you need sides -- depending on whether you want round buns or rectangular ones. Cover and rise about half an hour. If you want a shiny top, beat an egg yolk with 1 or 2 tablespoons each milk and sugar then brush over tops of rolls.
Bake at 350 degrees until golden. Top with vanilla confectioners sugar icing in cross pattern.