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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe was adopted during the Great Adoption of February 2005. The ingredients have been rearranged to allow a better flow of ingredient list. Ingredients:
4 1/2 cups all-purpose flour |
1/3 cup granulated sugar |
2 tablespoons quick-rising yeast |
1 teaspoon salt |
1/2 teaspoon nutmeg, grated |
1 teaspoon lemon essence or 1 lemon, zest of |
2 cups water, warm |
1/4 cup butter, melted |
2 eggs |
2 teaspoons cinnamon |
1/2 cup mixed candied peel |
1 cup raisins |
2 tablespoons milk |
1 1/2 cups icing sugar |
Directions:
1. In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt cinnamon and nutmeg.
2. Stir in warm water and butter, then beaten eggs.
3. Using a wooden spoon, vigorously stir dough until smooth and elastic.
4. Stir in raisins and candied peel.
5. Scrape down sides of bowl, cover with a clean dry towel and stand for 10 minutes.
6. Grease 24 medium to large-sized muffin cups and spoon in batter - no more than 2/3 full.
7. Brush tops with melted butter.
8. Cover and let rise in a warm place until almost double, about 20 - 30 minutes.
9. Bake in an oven preheated to 375 degrees for about 20 minutes or until tops are browned.
10. Let cool on wire racks until warm, about 10 - 15 minutes.
11. Combine icing sugar with milk until smooth; place in a piping bag or spoon on top of buns to make crosses.
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