5 1/2 cups all purpose flour
2 Tbsp. (2 packages) quick rise yeast
1/4 cup granulated sugar
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
3/4 tsp. allspice
1 cup raisins
1/2 cup mixed peel
3/4 cup water
1/2 cup milk
1/2 cup butter
2 large eggs, lightly beaten
3/4 cup mashed potato
1 egg yolk
1 Tbsp. water
Icing: 1 cup icing sugar
2 Tbsp. milk
Set aside 1 1/2 cups flour. In a large bowl, combine remaining flour, yeast sugar, salt, cinnamon, nutmeg, allspice and fruit.
Heat water, milk and butter until hot to the touch. Stir into dry ingredients.
Stir in eggs and mashed potato. Add enough flour to form a soft dough.
Knead dough on a floured surface for 5 minutes, adding additional flour sparingly.
Divide dough into 24 equal pieces. Shape each piece into a smooth ball. Place balls into a greased 11" by 16" roasting tin.
Cover pan with plastic wrap and place in a warm place to rise until double in size (20 to 30 minutes).
Slash crosses on tops of buns with a sharp knife. Combine egg yolk and water. Brush onto buns.
Bake at 375 degrees F for 20 to 25 minutes.
Cool on wire racks.
While buns are cooling, make icing by combining icing sugar and milk. Pipe or spoon icing into crosses on cooled buns.
Makes 2 dozen