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Apricot Hot Cross Buns

Diabetic.Foodie's picture
  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)
  Salt 1⁄2 Teaspoon
  Eggs 3
  Snipped dried apricots 1 Cup (16 tbs)
  Egg white 1 , slightly beaten
  Water 1 Tablespoon

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 (120°F to 130°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 375° oven for 12 to 15 minutes or until golden brown.
Cool slightly on wire racks.

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Apricot Hot Cross Buns Recipe