Hot Cross Buns with Raisins,
Apricots, and Cranberries
We make these around Easter every year, and they’re very popular. The citrus and dried fruits make these hot cross buns more flavorful than traditional buns. We use basic Granny Foster’s Refrigerator Roll dough, which can be made in advance. Our hot cross buns are great for breakfast or tea.
Makes 1 Dozen Buns
1/2 recipe Granny Foster’s Refrigerator Rolls prepared through step 6
1 teaspoon ground cinnamon
1/2teaspoon ground mace or ground nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
Grated zest of 1 lemon
Grated zest of 1 orange
1/3 cup currants or dark raisins
1/3 cup chopped dried apricots
1/3 cup dried cranberries
1/3 cup golden raisins
Egg wash: 1 large egg beaten with 2 tablespoons milk
1 recipe Lemon Glaze (optional)
1. Preheat the oven to 350 degrees.
2. Grease a baking sheet and set aside.
3. Remove the refrigerator roll dough from the refrigerator and punch it down. Cover and set aside to rest at room temperature at least 10 minutesor up to 30 minutes.
4. Combine the cinnamon, mace, cardamom, allspice, lemon zest, orange zest, currants, apricots, cranberries, and raisins in a bowl and stir to mix.
5. Place the dough on a lightly floured surface and knead the fruit-and-spice mixture into the dough for 3 to 4 minutes, until it is evenly distributed.
6. Divide the mixture into 12 pieces, each one about the size of a small orange. Roll and knead each piece of dough into a round by pressing down lightly as you roll.
7. Place the shaped rolls on the prepared baking sheet about 2 inches apart and allow them to rise, loosely covered, about 30 minutes in a warm place, until the dough has almost doubled in size. Brush the rolls with the egg wash and bake 25 to 30 minutes, until the rolls are golden brown and firm to the touch.
8. Remove the rolls from the oven and allow to cool. Drizzle a crisscross shape across the top of the rolls with the glaze and allow to dry before serving.