---------- 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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