1 pkg. active dry yeast
3-1/2 to 4 cups all-purpose flour, divided
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon mace
1/8 teaspoon ginger
2/3 cup water
1/2 cup butter
3 eggs
1 cup raisins

Combine 2 cups flour, yeast, sugar, salt, cinnamon, nutmeg, mace, and ginger. Heat water and butter to 120-130 deg. Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in raisins and remaining flour to make a firm dough. Knead on floured surface until smooth and elastic. Place in greased bowl. Cover; let rise in a warm place until doubled, about 1 hour.

Punch down dough and roll to 1/2-inch thickness. Cut out 24 to 30 buns with a 1-1/2 to 2-inch round cutter. Place on greased cookie sheets, 1-1/2 inches apart. Cover, let rise in warm place until doubled, about 30 minutes.

Bake at 350 deg. for 10-12 minutes until golden brown. Remove from cookie sheets. Cool. Drizzle with confectioners' sugar icing.

Yield: 24 to 30 buns.