Cranberry and Apricot Hot Cross Buns

Cranberry and Apricot Hot Cross Buns


  • 1/2 cup warm water
  • 1/2 cup sugar, divided
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup milk
  • 1/2 cup (1 stick) Challenge Unsalted Butter
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 4 - 4 1/2 cups unbleached bread flour
  • 1 large eggs + large egg yolk (reserve white for egg wash)
  • 1/2 cup raisins
  • 1/4 cup sweetened dried cranberries
  • 1/4 cup chopped dried apricots
  • 1 teaspoon finely grated fresh orange zest
  • Egg wash: 1 egg white beaten with 1 tablespoon water


  1. In large mixing bowl combine 1 tablespoon of the sugar with water and sprinkle in yeast; allow mixture to stand 10 minutes until bubbles form on the top.
  2. Heat milk and pour over butter and remaining sugar and stir to dissolve; let cool to lukewarm. Add 1 cup of flour, egg, egg yolk, and the milk mixture to the dissolved yeast and beat to blend well. Stir in dried fruit, orange zest, cinnamon and salt. Gradually stir 3 cups more of flour, adding more flour if necessary to make a soft dough that comes away from the sides of the bowl. Knead thoroughly until smooth and no longer sticky. Place dough into a lightly buttered bowl, cover, and let rise until doubled. Punch the dough down and turn it out on to a lightly floured board. Shape the dough into 24 buns and place on buttered baking sheets. Cover and let rise until doubled in size, about 30 minutes.
  3. With the back of a knife carefully press a cross into each bun; then brush the buns with egg wash.
  4. Heat oven to 375 degrees F and bake for 10 to 15 minutes or until golden brown.

Yield: 24 servings

Source: Recipe developed by Challenge Home Economist

Recipe and photo credit: Challenge Dairy.

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