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1
In a small bowl, proof the yeast in 1/2 c. warm water for 15 minutes.
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2
In a food processor, blend 1-1/2 c. flour with the yeast mixture, potatoes, milk, butter, eggs, salt, brown sugar, sugar, cinnamon, nutmeg, allspice, mace and cloves, pulsing 5 times. Transfer the mixture to a bowl and let stand, covered, for 30 minutes, until bubbly.
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3
Meanwhile, let the raisins soften 30 minutes in the heated rum/water mixture. Into the yeast mixture, stir the raisins with the rum, citron and 4-1/2 c. of remaining flour.
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4
Combine until a dough is formed.
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5
Knead in the remaining flour and then let rise until doubled.
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6
Punch down and form into 20 balls.
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7
Place the balls 1 inch apart on a greased baking sheet. Cover and let rise in a warm place for 30-40 minutes.
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8
Bake at 350u00b0 for 15-18 minutes, or until golden.
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9
Glaze:
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10
In
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11
a small saucepan, combine the milk and sugar and bring to a boil, stirring constantly, until it is reduced to 1/4 c.
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12
Brush the buns with the glaze while they are warm, and then brush them again 2 minutes later (giving the first layer a chance to set).
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13
Cool completely. Icing:
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14
In a small bowl beat together the butter, milk and lemon juice.
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15
Add the powdered sugar in batches, beating until smooth after each addition.
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16
Put into a pastry bag fitted with a small, plain tip, and pipe the icing onto each bun in the form of a cross.
