---------- 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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