Apricot hot cross buns

Hot cross buns have a long and storied history, dating back to the Middle Ages or even earlier. According to the experts at our sister publication, Better Homes & Gardens, "Many believe that monks first developed hot cross buns in the 1300s, then distributed them to feed the poor. In the late 1500s, when many English citizens believed the buns had magical or healing powers, Queen Elizabeth I began restricting their sale to only Good Friday, Christmas, and funerals so the magic wouldn't be abused." The cross on top also represents imagery of the crucifixion, another reason they are made for Easter.

Ingredients

• 4 to 4-1/2 cups all-purpose flour
• 1 package active dry yeast
• 3/4 teaspoon ground cinnamon
• 3/4 cup reduced-fat milk
• 1/2 cup butter
• 1/3 cup sugar
• 1/2 teaspoon salt
• 3 eggs
• 1 cup snipped dried apricots
• 1 egg white, slightly beaten
• 1 tablespoon water
  
• READ MORE: 5 treats for your Easter dessert table

Directions

1. In a large mixing bowl combine 2 cups of the flour, the yeast, and cinnamon; set aside. In a medium saucepan heat and stir milk, butter, sugar, and salt until warm (120˚F. to 130˚F.) and butter is almost melted.
2. Add milk mixture to flour mixture. Add the 3 eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in apricots and as much of the remaining flour as you can.
3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 1½ hours).
4. Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly grease 2 baking sheets; set aside.
5. Divide dough into 20 portions. Shape each into a smooth ball. Place 1½ inches apart on the prepared baking sheets. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes).
6. Using a sharp knife, make a crisscross slash across top of each bun. In a small bowl combine egg white and water; brush over buns.
7. Bake in a 375°F. oven for 12 to 15 minutes or until golden brown. Cool slightly on wire racks. Makes 20 buns.

Nutrition Facts (per serving): 180 cal., 6 g fat (3 g sat. fat), 46 mg chol., 27 g carb., 126 mg sodium, 1 g fiber, 6 g sugar, 4 g pro.