Title: Hot cross buns
 Categories: Breads
      Yield: 24 servings
 
  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 ea 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.