Cranberry and Apricot Hot Cross Buns

1/2 cup warm water
1/2 cup sugar, divided
1 package (1/4 ounce) active dry yeast
1/2 cup milk
1/2 cup (1 stick) Challenge Unsalted Butter
1/2 teaspoon cinnamon
1 teaspoon salt
4 - 4 1/2 cups unbleached bread flour
1 large eggs + large egg yolk (reserve white for egg wash)
1/2 cup raisins
1/4 cup sweetened dried cranberries
1/4 cup chopped dried apricots
1 teaspoon finely grated fresh orange zest
Egg wash: 1 egg white beaten with 1 tablespoon water

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.

Heat milk and pour over butter and remaining sugar and stir to dissolve; let cool to lukewarm. 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. 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. 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. Shape the dough into 24 buns and place on buttered baking sheets. Cover and let rise until doubled in size, about 30 minutes.

With the back of a knife carefully press a cross into each bun; then brush the buns with egg wash. Heat oven to 375°F and bake 10 to 15 minutes or until golden brown.

Yield: 24 servings

Source: Recipe developed by Challenge Home Economist.

Recipe and photograph provided courtesy of Challenge Dairy.