Directions

1. 1. In a large mixing bowl, combine the flour, sugar, yeast, salt, cinnamon and nutmeg. Stir in warm water and butter, then beaten eggs. Using a wooden spoon, vigorously stir dough until smooth and elastic.
2. 2. Stir in raisins and candied lemon peel. Scrape down sides of bowl, cover with a clean dry towel and stand for 10 minutes.
3. 3. 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 to 30 minutes.
4. 4. Preheat oven to 375 degrees F.
5. 5. Bake for about 20 minutes or until tops are browned. Let cool on wire racks until warm, about 10 to 15 minutes.
6. 6. Combine powdered sugar with milk, stir until smooth; place in a piping bag or spoon on top of buns to make crosses.