Canadian Hot Cross Buns

7 to 7 1/2 cups all purpose flour
2 packages active dry yeast
2 cups milk
3/4 cup sugar
1/2 cup butter or margarine
1/2 teaspoon salt
2 eggs
1/3 cup currants or raisins
2 tablespoons finely shredded orange peel

1 beaten egg

1 1/4 cups sifted powdered sugar
1/4 teaspoon vanilla
Milk

In a large mixer bowl combine 3 1/4 cups of the flour and the yeast. In a saucepan heat the 2 cups milk, sugar, butter, and salt just till warm. (115 to 120 degrees F) and butter or margarine is almost melted; stir constantly. Add to flour yeast mixture; add the 2 eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in currants and shredded orange peel. Stir in as much of the remaining flour as you can mix in with a spoon.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total.)

Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place till double about 1 1/2 hours.

Punch dough down; turn out onto a lightly floured surface. Cover, let rest 10 minutes. Divide dough into 36 pieces; form each piece into a smooth ball. Place on a greased baking sheet 2 inches apart. Cover, let rise till nearly double about 30 to 45 minutes. With a sharp knife cut a shallow cross in each; brush tops with the beaten egg. Bake in a 375 F. oven for 12 to 15 minutes or till golden. Cool slightly.

Meanwhile, combine powdered sugar, vanilla, and enough milk about 4 teaspoons to make of piping consistency. Pipe crosses on tops of buns. Makes 36.