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Title : Hot cross buns
Categories : Breads
Servings : 24

4 1/2 c All-Purpose Flour 1/4 c Melted Butter
1/3 c Granulated Sugar 2 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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