| 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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