Cherry-Berry Hot Cross Buns

 

1

package regular active or fast-acting dry yeast

3/4

cup warm water (105°F to 115°F)

2

tablespoons granulated sugar

1/2

cup butter or margarine, softened

3/4

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

1 1/2

teaspoons salt

2

eggs

4

cups Gold Medal® all-purpose flour or Better for Bread™ flour

1/3

cup dried cranberries

1/3

cup dried blueberries

1/3

cup dried cherries

1

egg

2

tablespoons cold water

1

cup powdered sugar

1

tablespoon milk or water

1/2

teaspoon vanilla

• 1 In large bowl, dissolve yeast in warm water. Stir in granulated sugar, butter, cinnamon, nutmeg, salt, 2 eggs and 2 cups of the flour. Beat with spoon until smooth. Stir in cranberries, blueberries, cherries and enough remaining flour to make dough easy to handle.
• 2 Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
• 3 Grease cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet. Snip a cross shape in top of each ball with scissors. Cover; let rise in warm place about 40 minutes or until double in size.
• 4 Heat oven to 375°F. In small bowl, slightly beat 1 egg and cold water; brush over tops of buns. Bake 18 to 20 minutes or until golden brown.
• 5 Meanwhile, in small bowl, mix all icing ingredients until smooth and spreadable. Remove buns from cookie sheet to cooling rack. Cool 5 minutes. Frost cross on top of each bun with icing. Serve warm.