• BH&G 3075

    From Dave Drum@1:229/452 to All on Sun Jun 20 11:40:44 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Apricot-Raisin Hot Cross Buns
    Categories: Breads, Fruits, Snacks
    Yield: 20 Servings

    4 1/2 c All-purpose flour
    1/4 oz Pkg active dry yeast
    1/4 c Warm water (110ºF)
    1/8 ts Sugar
    3/4 c Milk
    1/2 c Butter
    1/3 c Sugar
    1/2 ts Salt
    2 lg Eggs
    1/2 c Fine snipped dried apricots
    1/2 c Raisins; coarse chopped
    1 Egg white; beaten
    1 tb Water
    Dried apricots; in strips
    - (opt)

    In a large mixing bowl place 2 cups of the flour; set
    aside. In a small bowl combine the yeast, warm water, and
    1/8 teaspoon sugar. Stir until yeast is dissolved; set
    aside. In a medium saucepan heat and stir the milk,
    butter, 1/3 cup sugar, and salt until warm (120ºF-130ºF)
    and butter almost melts. Add to flour mixture along with
    the yeast mixture and 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. Stir in
    snipped apricots, raisins, and as much of the remaining
    flour as you can with a wooden spoon.

    Turn dough out onto a lightly floured surface. Knead in
    enough remaining flour to make a moderately soft (not
    sticky) dough that is smooth and elastic (3 to 5 minutes
    total). Shape dough in a ball. Place dough in a lightly
    greased bowl, turning once to grease surface of dough.
    Cover and let rise in a warm place until double in size
    (about 1-1/2 hours).

    Punch dough down. Turn out onto a floured surface. Cover
    and let rest 10 minutes. Grease two baking sheets; set
    aside. Divide dough into 20 portions; shape each into a
    smooth ball. Place balls 2 inches apart on prepared baking
    sheets. Cover; let rise until nearly double (45 to 60
    minutes).

    Set oven @ 375ºF/190ºC.

    Make a crisscross slash across top of each bun with a
    sharp knife or scissors. In a small cup combine beaten egg
    white and water. Brush mixture over buns. Bake for 12 to
    15 minutes or until golden brown, rotating baking sheets
    halfway through baking. Top with apricot strips. Serve
    warm. Store remaining buns in an airtight container in the
    refrigerator up to 3 days. To reheat, place 1 or 2 buns at
    a time on a microwave-safe plate and heat 15 to 20
    seconds.

    Makes 20 buns.

    Better Homes & Gardens | August 2016

    MM Format by Dave Drum - 12 August 2016

    Uncle Dirty Dave's Archives

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