Recipe: Craisins Hot Cross Buns

A classic Easter treat that’s nutritious and easy to make

Ingredients (Makes 24 rolls)

Dough

• 3¾ to 4¼ cups All-purpose flour
• ¼ cup Sugar
• ½ tsp Salt
• ½ tsp Cinnamon
• 1 packet (¼ ounce) Active dry yeast
• ¾ cup Milk
• ½ cup Butter, cut up
• 3 Eggs
• 1 cup Ocean Spray Craisins Original Dried Cranberries
• 1 Egg white, beaten

Glaze

• ¾ cup Powdered sugar
• ¼ tsp Vanilla extract
• 1 to 2 tsp Milk

Method

1. Combine 1½ cups flour, sugar, salt, cinnamon and yeast in a large mixing bowl; mix well.
2. Combine ¾ cup of milk and butter in a small saucepan; cook over medium heat until very warm (50°C).
3. Add warm liquid and eggs to flour mixture; mix on low speed until blended.
4. Beat on medium speed for 3 minutes.
5. Stir in 2¼ to 2¾ cups of additional flour by hand until dough forms and pulls away from side of bowl.
6. Stir in Craisins.
7. Turn dough out onto lightly-floured surface.
8. Knead dough for 5 to 6 minutes or until smooth and elastic.
9. Place dough in lightly-oiled bowl and roll it around to coat.
10. Cover and let rise in a warm place until it is doubled in size, about 50 to 60 minutes.
11. Lightly grease a large cookie sheet.
12. Punch down dough; divide into 24 equal pieces.
13. Shape each piece into a smooth ball; place them 1 ½ inches apart on prepared cookie sheet.
14. With scissors, snip a cross in on top of each roll. Cover, and let it rise until it is doubled in size, in about 20 to 30 minutes.
15. Heat oven to 190°C. Brush rolls with egg white.
16. Bake for 12 to 15 minutes or until rolls are golden brown. Cool slightly.
17. Combine glaze ingredients in a small mixing bowl, adding enough milk for desired consistency.
18. Using a decorating bag or spoon make a cross on top of each roll with glaze.

A version of this article appeared in the print edition of Weekender, Issue 148, March 18 – March 31, 2016, with the headline ‘Craisins Hot Cross Buns’.