In a mixing bowl, dissolve yeast in water. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth. Add eggs, one at a time, beating well after each. Stir in the currants, raisins and enough remaining flour to form a soft dough. Turn on a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turn once. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into 30 balls. Place on greased baking sheets. Cuta cross on top of each with a sharp knife. Cover and let rise untildoubled, about 30 minutes. Beat water and egg yolk; brush over rolls. Bake at 375°F for 12-15 minutes. Cool on wire racks. For icing, combine ingredients until smooth; drizzle over rolls.
The recipe requires more spice, even though I added a mixture of nutmeg, cloves and cinnamon it still needed a bit more and I personally would prefer more raisins.
Instructions
In a mixing bowl, dissolve yeast in water. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth. Add eggs, one at a time, beating well after each. Stir in the currants, raisins and enough remaining flour to form a soft dough. Turn on a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turn once. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into 30 balls. Place on greased baking sheets. Cuta cross on top of each with a sharp knife. Cover and let rise untildoubled, about 30 minutes. Beat water and egg yolk; brush over rolls. Bake at 375°F for 12-15 minutes. Cool on wire racks. For icing, combine ingredients until smooth; drizzle over rolls.
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