Apricot Hot Cross Buns
|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Ground cinnamon||3⁄4 Teaspoon|
|Reduced fat milk||3⁄4 Cup (12 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Snipped dried apricots||1 Cup (16 tbs)|
|Egg white||1 , slightly beaten|
In a large mixing bowl combine 2 cups of the flour, the yeast, and cinnamon; set aside.
In a medium saucepan heat and stir milk, butter, sugar, and salt until warm (120Â°F to 130Â°F) and butter is almost melted.
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 a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
Shape into a ball.
Place in a lightly greased bowl, turning once to grease surface.
Cover; let rise in a warm place until double in size (about 1 1/2 hours).
Punch dough down.
Turn out onto a lightly floured surface.
Cover and let rest for 10 minutes.
Lightly grease 2 baking sheets; set aside.
Divide dough into 20 portions.
Shape each into a smooth ball.
Place 1 1/2 inches apart on the prepared baking sheets.
Cover and let rise in a warm place until nearly double in size (45 to 60 minutes).Using a sharp knife, make a criss cross slash across top of each bun.
In a small bowl combine egg white and water; brush over buns.Bake in a 375Â° oven for 12 to 15 minutes or until golden brown.
Cool slightly on wire racks.