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Cherry-Berry Hot Cross Buns
Cherry-Berry Hot Cross Buns
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Prep Time:
40 minutes
Total Time:
3 hours
Elevate traditional sweet rolls with a burst of cherry-berry flavor.
Ingredients:
  • 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
Instructions:
  • Combine yeast with warm water in a large bowl until dissolved. Add granulated sugar, butter, cinnamon, nutmeg, salt, 2 eggs, and 2 cups of flour. Mix until smooth. Fold in cranberries, blueberries, cherries, and additional flour as needed until dough is manageable.
  • Transfer the dough to a lightly floured surface and give it a gentle roll to coat with flour. Knead for about 5 minutes until the dough becomes smooth and springy. Grease a large bowl with shortening, then place the dough in it, ensuring all sides are greased. Cover the bowl and let the dough rise in a warm place for approximately 1 1/2 hours or until it doubles in size (the dough is ready when an indentation remains upon touching).
  • Prepare the cookie sheet by greasing it with shortening or cooking spray. Press gently with your fist to deflate the dough. Divide the dough into two equal halves, then further divide each half into 8 pieces. Shape each piece into a smooth ball and place them about 2 inches apart on the cookie sheet. Use scissors to snip a cross shape on the top of each ball. Cover and allow the dough to rise in a warm place for about 40 minutes, or until doubled in size.
  • Preheat the oven to 375°F. Lightly beat 1 egg with cold water in a small bowl, then brush over the tops of the buns. Bake for 18 to 20 minutes until they turn a golden brown.
  • In a small bowl, blend all icing components until smooth and easily spreadable. Transfer buns from the cookie sheet to a cooling rack and let them cool for 5 minutes. Frost a cross on top of each bun with the icing. Serve while warm.

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