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.
