4 1/2 c All-Purpose Flour
1/3 c Granulated Sugar
2 tb Quick Rise Instant Yeast
1 t Salt
2 t Cinnamon
1/2 t Grated Nutmeg
2 c Warm Water
1/4 c Melted Butter
2 Eggs, beaten
1 c Raisins or part currants
1/2 c Mixed Candied Peel
1 1/2 c Icing Sugar
2 tb 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. From The Gazette, 91/02/27.