Apricot Raisin Hot Cross Buns
¼ cup warm water
1 package ¼ oz. or (2¼ teaspoons) active dry yeast
¼ teaspoons granulated sugar
½ cup margarine
1 cup milk
1/3 cup sugar
¾ teaspoon salt
4 to 4½ cups soy flour blend
1 egg
1/3 cup coarsely chopped dried apricots
1/3 cup raisins, coarsely chopped
½ cup confectioner’s sugar
4 teaspoons milk
Dried apricots, cut into strips
Combine warm water with yeast and ¼ teaspoon granulated sugar; stir to dissolve and let stand 5 minutes; mixture will begin to bubble. Combine in saucepan margarine, milk, 1/3 cup granulated sugar and salt. Heat until mixture is warm and thermometer registers 120o -130o. Place 2 cups soy flour blend in mixing bowl; add the warm milk mixture, dissolved yeast and egg; stir. Add 1/3 cup dried apricots and 1/3 cup raisins; stir to combine. Add enough remaining soy flour blend to make a soft dough. Knead on floured surface until dough is smooth; about 6 minutes; then place in greased bowl; turn dough over to grease top of dough. Cover and let rise until dough is double in size; about 45 minutes. Place dough onto lightly floured surface. Divide into 24 equal pieces and shape into smooth balls; place on greased baking sheet. Cover and allow to rest until double in size. Make a crisscross slash across the top of each bun with a sharp knife. Bake at 375o for 15 to 18 minutes until golden brown.
Combine confectioner’s sugar and 4 teaspoons milk in small bowl to make a glaze. Brush glaze on each bun and top with apricot strips in crisscross; dab apricot strips with glaze to hold in place.
Makes 24 rolls
Nutritional Information per serving: (53g) Calories 158; Total Fat 5g; Sat Fat 1 g; Trans Fat 1g; Cholesterol 9 mg; Sodium 118 mg; Total Carbs 25 g; Protein 4 g; Fiber 1 g
See the Home Baking Association’s baker spotlight featuring Charlene and her Apricot Raisin Hot Cross Buns. See the WIBW video.
