Hot cross buns

Yield: 24 servings

Measure Ingredient
4½ cup All-Purpose Flour
⅓ cup Granulated Sugar
2 tablespoons Quick Rise Instant Yeast
1 teaspoon Salt
2 teaspoons Cinnamon
½ teaspoon Grated Nutmeg
2 cups Warm Water
¼ cup Melted Butter
2 eaches Eggs, beaten
1 cup Raisins or part currants
½ cup Mixed Candied Peel
1½ cup Icing Sugar
2 tablespoons 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 ⅔ 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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