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 two third 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 190ºC or 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, 45. 0.18518518518519.