Dissolve 2-teaspoons sugar in warm water. Add yeast and let proof. Combine dry ingredients in bowl of mixer. Mix eggs, oil and vinegar and add to dry ingredients. Add proofed yeast and beat on high speed for three minutes. Stir in raisins and mixed peel.

Grease two round pie pans. Rice flour hands, cut dough in half, and roll eight buns per pie pan, placing one in the center and seven around. With a knife blade dipped in rice flour, cut an X on top of each bun, and brush with melted butter. Let rise in a warm place for 35-40 minutes. Bake at 375-degrees for 30 to 35 minutes.

Icing:
1 tablespoon butter
1/2 cup powdered sugar
1 teaspoon water
1/8 teaspoon almond extract
1/8 teaspoon orange extract

Cream above adding more sugar to get desired consistency. While still warm, ice a cross on top of each roll.

Note: The Hot Cross Buns freeze well.