Easter Holiday Buns

1 cup milk, scalded
1 cake yeast, softened in ¼ cup warm water
3/4 teaspoon salt
½ cup sugar
4-1/2 cups flour
½ cup shortening
3 egg yolks
Optional: add a cup of raisin to the dough

Add scalded milk to salt, sugar and shortening. Cool to lukewarm. Add softened yeast and 1 and 1/2 cups flour. Beat well and let rise until very light. Add egg yolks and remaining flour. Knead lightly. Let rise until doubled in bulk. Roll out to one-inch thickness and cut into rounds. Set these close together on a greased pan and let rise. Glaze the surface of each bun with a little egg white diluted with water. With a sharp knife cut a cross on top. Bake about 20 minutes in a hot oven (400-F). Just before removing from the oven, brush top with sugar dissolved in some water. Fill the cross with white frosting. (See photo)

Hot Cross Buns Frosting
½ cup boiling milk
Confectioner sugar, sifted
½ teaspoon Vanilla or Almond flavoring extract

Remove milk from burner after boiling, add enough confectioner's sugar to make a smooth frosting. Add flavoring extract. Continue to add sugar and beat until thick enough to spread on hot cross buns. This frosting is very quickly made.