British Hot Cross Buns
4 1/2 cups All-Purpose Flour
2 cups Warm Water
1/3 c Granulated Sugar
1/4 cup Melted Butter
2 pkts dried yeast
2 Eggs, beaten
1 tsp Salt
1 cup Raisins or part currants
1 1/2 cup Icing Sugar
1/2 cup Mixed Candied Peel
2 tbs Milk
1/2 tsp Grated Nutmeg
2 tsp Cinnamon
Hot Cross Buns Glaze:
2 tb Water
3 tb granulated Sugar
2 tb Milk
Stir ingredients together in a small saucepan until sugar is dissolved.
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 let 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° for about 20 minutes or until tops are browned. Let cool on wire racks until warm, about 10 – 15 minutes. Brush buns with glaze. Combine icing sugar with milk until smooth; place in a frosting bag or spoon on top of buns to make crosses.
Makes 24 buns.
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