Recipe for Hot Cross Buns


4 1/2 cup all-purpose flour
1/3 cup granulated sugar
2 tablespoon quick rise instant yeast
1 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
2 cup warm water
1/4 cup melted butter
2 each eggs, beaten
1 cup raisins or part currants
1/2 cup mixed candied peel
1 1/2 cup icing sugar
2 tablespoon milk


In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt cinnamon and nutmeg. Stir in warm water and butter, then beaten eggs. Using a wooden spoon, vigorously stir dough until smooth and elastic. Stir in raisins and candied peel. Scrape down sides of bowl, cover with a clean dry towel and stand for 10 minutes. Grease 24 medium to large-sized muffin cups and spoon in batter -- no more than 2/3 full. Brush tops with melted butter. Cover and let rise in a warm place until almost double, about 20 - 30 minutes. Bake in an oven preheated to 375 degrees for about 20 minutes or until tops are browned. Let cool on wire racks until warm, about 10 - 15 minutes. Combine icing sugar with milk until smooth; place in a piping bag or spoon on top of buns to make crosses. Makes 24 buns.

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