Hot cross buns
24 servings
Ingredients
| Quantity | 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 |
Directions
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.