Step 1

In a medium bowl whisk together 1 cup of flour with the sugar, yeast, cinnamon, salt, and nutmeg. *Note: If you are not using quick rise yeast, read the back of your yeast packet to see how/when to add it to the dough.*

Step 2

In a large bowl beat together the milk, butter and eggs.

Step 3

Add the flour/yeast mixture to the milk mixture and beat well, about 3 minutes.

Step 4

Stir in the candied fruit and raisins.

Step 5

Gradually stir in the remaining flour to make soft dough.

Step 6

Turn dough out onto a floured surface and knead for about 7 minutes, until dough is smooth.

Step 7

Form the dough into a ball, cover and let rest for 15 minutes.

Step 8

Grease a 9x13 inch baking dish. Set aside.

Step 9

Place the dough on a lightly floured surface and divide it into 12 equal sized pieces.

Step 10

Roll each piece into a ball and place it in the prepared baking dish.

Step 11

Cover with a clean tea towel and let stand in a warm draft free area until doubled in size, about 1 ½ hours.

Step 12

Preheat oven to 350º Fahrenheit.

Step 13

In a small bowl mix together the water, flour and powdered sugar for the crosses. Put this mixture in a Ziploc bag, cut a corner off the bag and pipe a line down the length and width of the pan of buns to form crosses.

Step 14

Bake for 30 - 35 minutes.

Step 15

Mix together the powdered sugar and milk for the icing and brush it over the buns while they are hot from the oven.