Apricot Hot Cross Buns Recipe

4 to 4-1/2 cups all-purpose flour
1 package active dry yeast
3/4 teaspoon ground cinnamon
3/4 cup low fat milk
1/2 cup butter
1/3 cup sugar
1/2 teaspoon salt
3 eggs
1 1/3 cup dried apricots cut into strips, saving enough dried apricots strips for the tops
1 cup craisins
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 hot milk mixture to the 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 craisins and as much of the remaining flour as you can.

Turn sweet 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 sweet dough into a ball. Place sweet dough in a lightly greased bowl, turning once to grease the top surface. Cover and let rise in a warm place until double in size (about 1-1/2 hours).

Punch sweet dough down. Turn out onto a lightly floured surface. Cover and let rest for 6 minutes. Lightly grease 2 baking sheets; set aside.

Divide sweet 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 and lay a strip of apricot in the slash, brush with egg wash again.

Bake Apricot Hot Cross Buns for the allotted time or until golden brown. Place Apricot Hot Cross Buns on wire racks. Serve hot or cold.