1-1/2 sticks of butter,melted & cooled
1 c. milk
1/2 c. sugar
2 1/4 oz. envelopes of active dry yeast(4-1/2 tsp)
2 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. nutmeg
5-1/2 c. all-purpose flour
1-1/3 c. currants(optional)
-Butter a large bowl.Heat the milk in a small saucepan until it reaches 110 degrees.Pour it into the bowl of your mixer,and add the yeast, butter,sugar,cinnamon,nutmeg,salt and eggs.Mix in the flour ,1 cup at a time.The dough will form around the dough hook.Continue mixing for another 4 minutes.The dough should be smooth.
If using currants,add them now.
Turn the dough out onto a well-floured area.Knead until the currants are spread throughout the dough.If not using currants,just knead for about 2 minutes.Place in the large buttered bowl,turn once,then cover tightly with plastic wrap.Place in a warm area,free of drafts.Let rise until doubled in size,about 1 hour and 20 minutes.
2 c. powdered sugar
1 Tbsp. milk
2 Tbsp. fresh lemon juice
Whisk together,add a few extra drops of milk if necessary.Place into a pastry bag fitted with a circle tip,or into a squeeze bottle.....make a cross pattern with the icing on each bun.