---------- Recipe via Meal-Master (tm) v8.04
 
      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 ts Salt
      2 ts Cinnamon
    1/2 ts 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.
 
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