Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 1/2 c All-Purpose Flour 1/4 c Melted Butter
1/3 c Granulated Sugar 2 ea Eggs, beaten
2 tb Quick Rise Instant Yeast 1 c Raisins or part currants
1 t Salt 1/2 c Mixed Candied Peel
2 t Cinnamon 1 1/2 c Icing Sugar
1/2 t 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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