- 2 (.25 ounce) packages active dry yeast
- 2 cups warm milk (110 to 115 degrees F)
- 1/3 cup butter, softened
- 2 eggs, lightly beaten
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour
- 1/2 cup raisins
- 1/2 cup dried currants
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 2 tablespoons water
- 1 egg yolk
- Confectioners' sugar icing
- In a mixing bowl, dissolve yeast in milk. Stir in butter, eggs, sugar and salt. Combine 3 cups flour, raisins, currants, cinnamon and allspice; add to yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; shape into 1-1/2- to 2-in. balls. Place 2 in. apart on greased baking sheets. Using a sharp knife, cut a cross on top of each roll. Cover and let rise until doubled, about 30 minutes. Beat water and egg yolk; brush over rolls.
- Bake at 375 degrees F for 15-20 minutes or until golden brown. Cool on wire racks. Pipe icing over rolls.