Apricot: Apricot Hot Cross Buns

posted by Gecko 04-03-101 6:30 PM

Better Homes and Garden Lightstyle Spring 2001.
Prep: 25 minutes
Rise: 2 1/4 hours
Bake: 12 minutes

Apricot Hot Cross Buns

4 to 4 1/2 cups all-purpose flour
1 package of active dry yeast
3/4 teaspoon ground cinnamon
3/4 cup reduced-fat milk
1/2 cup butter (no substitutes)
1/3-cup sugar
1/2 teaspoon salt
3 eggs
1 cup snipped dried apricots
1 egg white, beaten
1-tablespoon water

Combine 2 cups of the flour, the yeast, and cinnamon in a large mixing bowl. In a medium saucepan, heat and stir milk, butter, sugar, and salt till warm (120F to 130F) and butter almost melts. Add milk mixture to flour mixture. Add the 3 eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in apricots and as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make moderately soft dough that is smooth and elastic (3-5 minutes total). Shape into a ball. Place dough in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place till double in size (about 1 1/2 hours).
Punch dough down. Turn out onto a floured surface. Cover and let rest 10 minutes. Grease baking sheet(s); set aside.

Divide dough into 20 portions and shape each into a smooth ball. Place balls 1-1/2 inches apart on prepared baking sheet(s). Cover; let rise until nearly doubled (45 to 60 minutes).

Preheat oven to 375F. Make a criss-cross slash across top of each bun with a sharp knife. In a small cup, combine beaten egg white and 1 tablespoon water. Brush mixture over buns.

Bake for 12 to 15 minutes or until golden brown. Cool slightly. Makes 20 buns.

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