Hot Cross Buns

1 cup milk
1 yeast cake
1 Tbsp. sugar
about 3 1/2 cups flour
1/4 cup shortening
1/3 cup additional sugar
1 egg
2/3 cup raisins
1/4 cup candied peel
1 tsp. mix ground spices
1/2 tsp. salt

Scald milk, then cool until lukewarm. Add yeast and the Tbsp. of sugar and work together until they liquefy. Add 1 1/2 cups of the flour, beat until smooth, cover and set aside until light and full of bubbles, about 1 hour. Cream sugar and shortening, add egg and fruit and turn the whole into the first mixture with the remaining flour, salt and spices. Knead thoroughly, cover and set to rise again to double in bulk, about 2 hours. Form small portions into round buns, flatten slightly, place close together on a greaed pan, cover and let rise until very light, then brush over with beaten egg and form a cross on top of each bun by pressing with the back of a knife. Bake 15 to 20 minutes in a moderate oven. The buns may be frosted after baking with plain sugar frosting or dusted with sugar.