Spiced, lemon scented, hot cross yeast buns, filled with raisins and candied fruit.

Hot Cross Buns

4 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 teaspoon grated lemon peel
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups warm water
1/4 cup butter, melted
2 large eggs, beaten
1 cup raisins
1/2 cup candied fruit
24 cupcake wrappers
1/4 cup butter, melted
1 1/2 cups powdered sugar
2 tablespoons milk

1. In a large mixing bowl, combine together flour, sugar, yeast, grated lemon peel, salt, cinnamon, and nutmeg. Stir in warm water and 1/4 cup melted butter, then beaten eggs. Stir the dough until smooth and elastic.
2. Stir in raisins and candied fruit. Scrape down the sides of the bowl, cover with a towel, and let stand for 10 minutes.
3. Grease 24 cupcake wrappers and fill with batter about two-thirds full. Brush the tops with 1/4 cup melted butter. Cover and let rise in a warm place until almost double, about 20 to 30 minutes.
4. Bake in an oven preheated to 375°F (190°C) for about 20 minutes, or until the tops are browned.
5. Cool on wire racks for about 10 to 15 minutes.
6. Combine powdered sugar and milk until smooth; and drizzle on top of the buns to make crosses.

Makes 14 buns.