Spiced Apricot Hot Cross Buns
Soft, fluffy raisin-free Hot Cross Buns made with Earl Grey soaked dried apricots and glazed with almond syrup.
Ingredients
- ¾ cup milk, 110-115°F (187g)
- ¼ cup brown sugar, (45g)
- 2 teaspoons active dry yeast
- 2 egg yolks
- ¼ cup butter, melted (58g)
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 3 cups bread flour, (360g)
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
For the apricots
- ¾ cup dried apricots, chopped
- 1½ cups steeped Earl Grey tea, (or hot water)
For the crosses
- ½ cup all-purpose flour
- ½ cup water
For the glaze
- 2 tablespoons granulated sugar
- 2 tablespoons hot water
- ⅛ teaspoon almond extract, optional
Instructions
- In a medium bowl, soak chopped apricots (or other dried fruit) in steeped tea for 30 minutes. Drain well and pat dry.
- In the bowl of a stand mixer fitted with the dough hook, add the milk, brown sugar, and yeast. Cover and let sit for 10 minutes to activate the yeast.
- Meanwhile, in a large bowl, whisk together flour, spices, and salt.
- Once the yeast is bubbly and foamy, add the melted butter, egg yolks, vanilla and almond extract. Mix until well combined. Add the flour mixture. Mix on low speed until the dough begins to come together.
- Knead on low speed for 10-15 minutes, until the dough passes the windowpane test. The dough should be tacky and clear the sides of the bowl. If the dough is sticky and wet, add 1 tablespoon flour at a time until the dough reaches the desired consistency.
- Turn the dough out onto a lightly floured surface. Pat or roll the dough out to flatten it. Sprinkle the soaked fruit over top. Fold the dough letter-style into thirds. Turn the dough over seam-side down and knead by hand to fully incorporate the fruit, 3-5 minutes.
- Grease a large bowl with butter. Place the dough in the bowl. Cover and let rise for 1-2 hours, until doubled in size.
- Turn the dough out onto a clean surface. Divide into 9 equal pieces and shape each into a ball. Arrange the pieces in a 9- or 10-inch square pan greased with butter and lined with parchment (for easy removal). Cover and let rise for 1 hour, until risen and puffy.
- Meanwhile, preheat oven to 350°F. In a small bowl, stir together the flour and water for the crosses. Transfer the mixture to a piping bag or icing squeeze bottle with a #4 pastry tip. In a separate bowl, stir together the sugar, water, and extract for the glaze.
- Just before baking, pipe the flour paste in straight lines across the middle of each row of buns to form crosses. Bake for 30-35 minutes, until evenly deep golden brown and the internal temperature reads 190°F. Remove the buns from the oven and immediately brush with glaze. Allow the buns to cool slightly before serving.
Notes
Storage: Store covered at room temperature for up to 3 days, or in the freezer for up to 1 month.
Overnight Buns: After arranging the rolls in the baking dish, cover and refrigerate overnight (up to 18 hours). In the morning, remove from the fridge and let rise at room temperature for 60-90 minutes, until risen and puffy. After 45 minutes, preheat oven to 350°F. Bake for 30-35 minutes, until deep golden brown and the internal temperature reads 190°F. Brush with glaze.
Dried Fruit: Swap the apricots for other dried fruit like craisins, currants, raisins, or sultanas.
Honey Butter: ¼ cup softened butter + 2 tablespoons honey + 1 tablespoon apricot jam or marmalade (optional) + 1 pinch salt