4 1/2 c All-Purpose Flour

1/3 c Granulated Sugar

2 tb Quick Rise Instant Yeast

1 t Salt

2 t Cinnamon

1/2 t 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.