Imagine biting into a warm, spiced bun, filled with sweet bursts of cranberry and topped with a glossy apricot glaze. These Spiced Cranberry Hot Cross Buns are perfect for cozy mornings or festive gatherings. Let’s dive into this delightful twist on a classic favorite!
The base of our buns, all-purpose flour, creates the perfect structure for a soft, fluffy texture. Granulated sugar adds just the right amount of sweetness. Our trusty unsalted butter gives the buns a rich flavor without overpowering the spices. Milk, warmed to just the right temperature, helps activate the active dry yeast, which is crucial for a good rise. A touch of salt enhances the other flavors without making the buns salty.
The trio of ground cinnamon, ground nutmeg, and ground allspice creates that warm, inviting aroma you expect from a perfectly spiced bun. Dried cranberries are our fruity twist, offering a chewy, sweet-tart contrast. The egg helps bind everything together and gives a lovely color to the dough. For the iconic cross, a simple paste of all-purpose flour and water is piped on top. Finally, the apricot jam glaze not only adds shine but also a hint of fruity sweetness.
These buns pair wonderfully with a smear of butter or a slice of sharp cheddar for a sweet and savory contrast. Additionally, serving them with a warm cup of spiced chai tea or a frothy cappuccino brings out the spices beautifully.
Start by warming your milk. You want it warm to the touch — not hot, just cozy. In a small bowl, mix this warm milk with your yeast and let it sit for about 10 minutes. You'll know it's ready when it's a bit frothy.
Next, grab a large mixing bowl and combine your flour, sugar, salt, and spices. Give them a good mix so the spices are evenly distributed. Add in the softened butter and egg, mixing until you get a crumbly texture. This is where the magic begins!
Pour the frothy yeast mixture into your dry ingredients, stirring until you form a sticky dough. Toss in those dried cranberries, making sure they're spread around evenly — you want a bit of cranberry in every bite.
Flour your work surface and knead your dough for about 8 minutes until it’s smooth and elastic. It’s a bit of a workout, but the end result is worth it. Once kneaded, pop the dough into a greased bowl, cover it up, and let it rise in a warm spot until it doubles in size, about an hour.
After the dough has risen, punch it down gently and divide it into 12 portions. Shape each into a round bun and place them on a parchment-lined baking sheet. Cover them again and let them rise for another 30 minutes. While they’re rising, preheat your oven to 375°F (190°C).
To make the crosses, mix the flour and water into a smooth paste. You can use a piping bag or a makeshift one from a ziplock bag with the corner snipped off to pipe the crosses on top of the buns. Bake them for 20-25 minutes until they’re golden brown and your kitchen smells heavenly.
Once out of the oven, heat the apricot jam until it’s runny and brush it over the warm buns. This glaze not only makes them look irresistible but adds that final touch of flavor.
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