Pan: 18 By 26-Inch Sheet Pan Temperature: 400 F. Oven

1. Sprinkle Yeast Over Water . Do Not Use Temperatures Above 110 F. Mix Well. Let Stand 5 Minutes; Stir.

2. Add Sweet Dough Mix, Raisins, Cinnamon, Cloves And Nutmeg.

3. Using Dough Hook, Mix At Low Speed Until Water Is Absorbed. Mix At Medium Speed Until Dough Is Developed And Cleans The Bowl. Dough Temperature Should Be 78 F. To 82 F.

4. Ferment: Cover. Set In Warm Place (80 F.) 1 1/2 To 2 Hours Or Until Double In Bulk.

5. Punch: Divide Dough Into 2 Lb Pieces On Lightly Floured Work Surface; Shape Each Piece Into A Smooth Ball; Let Rest 10 To 20 Minutes.

6. Make-Up: Roll Each Piece Into A Long Rope Of Uniform Diameter. Cut Rope Into Pieces About 1 Inch Thick, Weighing 1 1/2 Oz Each. Shape Into Balls By Rolling With A Circular Motion On Work Surface.

7. Place On Greased Pans In Rows 6 By 9. Prepare 1/4 Recipe Egg Wash (Recipe No. D-55). Brush Buns In Each Pan With Wash.

8. Proof: At 90 F. To 100 F. About 45 Minutes Or Until Almost Double In Bulk.

9. Bake: 30 Minutes Or Until Lightly Browned.

10. Prepare 1/4 Recipe Syrup Glaze (Recipe No. D-45-1). Brush Buns In Each Pan With 1/4 Cup Hot Glaze Immediately After Removal From Oven.

11. When Cool, Prepare 1/4 Recipe Decorator's Frosting (Recipe No. G-51). Frost Each Bun With Frosting In A Cross Design. *All Notes Are Per 100 Portions.

Rind (2 Lb 8 Oz A.P.-8 Lemons) May Be Added.

Miinutes On High Fan, Closed Vent.

Pipe Frosting.