
Breakfast Foods
Cranberry and Apricot Hot Cross Buns
Enjoy a more natural update to these traditional Easter buns with sweet dried cranberries, apricots, raisins, and fresh citrus flavor—instead of the typical candied fruit peels.

Prep
1.5 hours
Cook
15 minutes
Servings
24
Level
Medium
Ingredients
- ½ cup warm water
- ½ cup sugar, divided
- 1 package (¼ ounce) active dry yeast
- ½ cup milk
- ½ cup (1 stick) Challenge Unsalted Butter
- ½ teaspoon cinnamon
- 1 teaspoon salt
- 4 - 4½ cups unbleached bread flour
- 1 large egg
- 1 large egg yolk (reserve white for egg wash)
- ½ cup raisins
- ¼ cup sweetened dried cranberries
- ¼ cup chopped dried apricots
- 1 teaspoon finely grated fresh orange zest
- Egg wash: 1 egg white beaten with 1 Tablespoon water
Directions
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1In 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.
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2Heat milk and pour over butter and remaining sugar and stir to dissolve; let cool to lukewarm.
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3Add 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.
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4Gradually 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.
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5Place 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.
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6Shape the dough into 24 buns and place on buttered baking sheets. Cover and let rise until doubled in size, about 30 minutes.
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7With the back of a knife carefully press a cross into each bun; then brush the buns with egg wash.
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8Heat oven to 375°F and bake 10 to 15 minutes or until golden brown.