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Prep 40min
Total3hr0min
Servings16
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Ingredients
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
Powdered Sugar Icing
1
cup powdered sugar
1
tablespoon milk or water
1/2
teaspoon vanilla
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Steps
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.
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Use 1 cup golden or regular raisins for the dried berries.
Hot cross buns were traditionally served on Good Friday because of the cross on top.
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