These are traditional hot crossed buns with cranberries instead of raisins and orange zest. Perfect for a Sunday morning or Easter brunch.
¾ cup Milk warmed to 100℉ (38℃)
1 packet Active Yeast
1 tsp Sugar
½ cup Brown Sugar
5 tbsp Butter - softened
½ tsp Vanilla
½ tsp Salt
1 ½ tsp Cinnamon
½ tsp Ground Nutmeg
½ tsp Ground Allspice
1 tbsp Orange zest
3 ½ cup Flour
1 cup Dried Cranberries
Apricot Jam for glaze
½ cup Flour
6-8 tbsp Water
Mix milk, yeast, and sugar together. Let sit until bubbling.
Mix together sugar and butter until creamy, then add vanilla, eggs, salt, and spices. Mix until fully incorporated.
Add yeast mixture and flour. Mix together until fully combined. Remove from the bowl and knead until smooth.
Spray a bowl with oil, place dough in the bowl, and let rise until doubled (between 1-2 hours)
Preheat oven to 350℉ (177℃)
Remove from bowl and cut into 16 pieces. Shape into balls and place on a baking tray lined with parchment. Cover and let rise for 1 hour.
Prepare flour mixture for the cross. Before putting them into the oven, pipe a cross on each bun.
Bake until golden. While warm and still on the baking tray, brush melted apricot jam onto the rolls.