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British Hot Cross Buns: a specialty from Great Britain

Ingredients:

• 4 1/2 cups All-Purpose Flour
• 2 cups Warm Water
• 1/3 c Granulated Sugar
• 1/4 cup Melted Butter
• 2 pkts dried yeast
• 2 Eggs, beaten
• 1 tsp Salt
• 1 cup Raisins or part currants
• 1 1/2 cup Icing Sugar
• 1/2 cup Mixed Candied Peel
• 2 tbs Milk
• 1/2 tsp Grated Nutmeg
• 2 tsp Cinnamon

• 2 tb Water
• 3 tb granulated 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 let 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° for about 20 minutes or until tops are browned. Let cool on wire racks until warm, about 10 - 15 minutes. Brush buns with glaze. Combine icing sugar with milk until smooth; place in a frosting bag or spoon on top of buns to make crosses. Makes 24 buns.