Apricot Hot Cross Buns

By MissHeather

Ingredients

• 4 to 4 1/2 C all-purpose flour
• 1 pkg active dry yeast
• 3/4 tsp ground cinnamon
• 3/4 C reduced-fat milk
• 1/2 C butter
• 1/3 C sugar
• 1/2 tsp salt
• 3 eggs
• 1 C snipped dried apricots
• 1 egg white, beaten

Details

Servings 20

Preparation

Step 1

Combine 2 cups of flour, yeast and cinnamon in a large mixing bowl. In a lmedium saucepan, heat and stir milk, butter, sugar, and salt until 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 for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spon, stir in apricots and as much of the remaining flour as you can.

Turn dough onto lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic ( 3 to 5 minutes). Shape into a ball. Place dough in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until doubled.

Punch down. Turn onto floured surface. Cover and let rest 10 minutes. Grease baking sheets and set aside.

Divide dough into 20 portions and shape each into a smooth ball., Place 1 1/2 inches apart on sheet. cover; let rise until mearly doubled.

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

Bake for 12 to 15 minutes or until golden. Cool slighly.