Cranberry and Apricot Hot Cross Buns

  1. ½ cup warm water
  2. ½ cup sugar, divided
  3. 1 package (¼ ounce) active dry yeast
  4. ½ cup milk
  5. ½ cup (1 stick) Challenge Unsalted Butter
  6. ½ teaspoon cinnamon
  7. 1 teaspoon salt
  8. 4 - 4½ cups unbleached bread flour
  9. 1 large egg
  10. 1 large egg yolk (reserve white for egg wash)
  11. ½ cup raisins
  12. ¼ cup sweetened dried cranberries
  13. ¼ cup chopped dried apricots
  14. 1 teaspoon finely grated fresh orange zest
  15. Egg wash: 1 egg white beaten with 1 Tablespoon water
  1. 1

    In large mixing bowl combine 1 Tablespoon of the sugar with water and sprinkle in yeast; allow mixture to stand 10 minutes until bubbles form on the top.

  2. 2

    Heat milk and pour over butter and remaining sugar and stir to dissolve; let cool to lukewarm.

  3. 3

    Add 1 cup of flour, egg, egg yolk, and the milk mixture to the dissolved yeast and beat to blend well. Stir in dried fruit, orange zest, cinnamon and salt.

  4. 4

    Gradually stir 3 cups more of flour, adding more flour if necessary to make a soft dough that comes away from the sides of the bowl. Knead thoroughly until smooth and no longer sticky.

  5. 5

    Place dough into a lightly buttered bowl, cover, and let rise until doubled. Punch the dough down and turn it out on to a lightly floured board.

  6. 6

    Shape the dough into 24 buns and place on buttered baking sheets. Cover and let rise until doubled in size, about 30 minutes.

  7. 7

    With the back of a knife carefully press a cross into each bun; then brush the buns with egg wash.

  8. 8

    Heat oven to 375°F and bake 10 to 15 minutes or until golden brown.

Source: Challenge Home Economist

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