Apricot Hot Cross Buns
4 to 4-1/2 cups all-purpose flour
1 package active dry yeast
3/4 teaspoon ground cinnamon
3/4 cup reduced-fat milk
1/2 cup butter
1/3 cup sugar
1/2 teaspoon salt
1 cup snipped dried apricots
1 slightly beaten egg white
1 tablespoon water
. 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 degree F to 130 degree 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 of the
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 and 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 crisscross slash across top of each bun. In a
small bowl combine egg white and water; brush over buns.
. Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Cool
slightly on wire racks. Makes 20 buns.