---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Hot Cross Buns
  Categories: Breads
       Yield: 24 servings
  
   4 1/2 c  All-Purpose Flour                 1/4 c  Melted Butter
     1/3 c  Granulated Sugar                    2 ea Eggs, beaten
       2 tb Quick Rise Instant Yeast            1 c  Raisins or part currants
       1 ts Salt                              1/2 c  Mixed Candied Peel
       2 ts Cinnamon                        1 1/2 c  Icing Sugar
     1/2 ts Grated Nutmeg                       2 tb Milk
       2 c  Warm Water                     
  
   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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