| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 24 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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