Cranberry Delight Hot Cross Buns
Indulge in the warmth and tradition of Cranberry Delight Hot Cross Buns, a delightful twist on the classic recipe. Perfect for Lent or any festive occasion, these soft, pillowy rolls are infused with the tangy sweetness of dried cranberries, making each bite a special treat. The delightful aroma of cinnamon wafts through your kitchen as these buns rise, creating an atmosphere of comfort and joy. Though the preparation process may seem lengthy due to the rising times, the end result is worth every moment. Serve them fresh from the oven with a light glaze and share them with family and friends, creating memories you'll cherish for years to come.
N/A
Servings
75
Calories
13
Ingredients
Ingredients
all-purpose flour
3 3/4-4 1/4 cups (divided into portions for the dough)
sugar
1/4 cup (granulated)
salt
1/2 teaspoon (to taste)
cinnamon
1/2 teaspoon (ground)
active dry yeast
1 (1/4 ounce) package (activate before use)
milk
3/4 cup (heated to warm)
butter or margarine
1/2 cup (cut into pieces)
eggs
3 (beaten)
dried sweetened cranberries
1 cup (folded into dough)
egg white
1 (beaten for brushing)
powdered sugar
3/4 cup (for glaze)
vanilla extract
1/4 teaspoon (for glaze)
milk
1-2 tablespoons (for glaze consistency)
Instructions
1
In a large mixing bowl, whisk together 1 1/2 cups of flour, sugar, salt, cinnamon, and active dry yeast until well combined.
2
In a small saucepan, heat the milk and butter over medium heat until warm (between 120°F and 130°F). Remove from heat and let cool slightly.
3
Add the warm milk mixture and eggs to the flour mixture. Blend on low speed until combined, then beat on medium speed for 3 minutes.
4
Gradually stir in 2 1/4 to 2 3/4 cups of additional flour by hand until a soft dough forms that pulls away from the sides of the bowl. Gently fold in the dried cranberries.
5
Turn the dough onto a lightly floured surface and knead for 5 to 6 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning it to coat. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, approximately 50 to 60 minutes.
6
Preheat your oven to 375°F. Lightly grease a large cookie sheet.
7
Once the dough has risen, punch it down and divide it into 24 equal pieces. Shape each piece into a smooth ball and arrange them 1 1/2 inches apart on the prepared cookie sheet.
8
Using scissors, carefully snip a cross into the top of each roll. Cover the rolls and allow them to rise again until doubled, about 20 to 30 minutes.
9
Brush the tops of the rolls with the beaten egg white.
10
Bake for 12 to 15 minutes, or until the rolls are golden brown. Remove from the oven and cool slightly on a wire rack.
11
Prepare the glaze by combining powdered sugar, vanilla extract, and enough milk to reach your desired consistency. Using a decorating bag or spoon, drizzle a cross on top of each roll with the glaze before serving.
Nutrition Information
2.3g
Fat
10g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cranberry Delight Hot Cross Buns?
They are soft, pillowy rolls infused with the tangy sweetness of dried cranberries and cinnamon, traditionally served during Lent or festive occasions.
How many calories are in one Cranberry Delight Hot Cross Bun?
Each bun contains approximately 75 calories.
What is the fat content per serving?
Each bun contains 2.3 grams of fat.
How many carbohydrates are in each bun?
There are 10 grams of carbohydrates per serving.
How much protein is in one hot cross bun?
Each bun provides 1.5 grams of protein.
How many buns does this recipe make?
This recipe yields 24 equal-sized buns.
What temperature should the oven be set to?
Preheat your oven to 375 degrees Fahrenheit.
How long should the buns bake?
The buns should be baked for 12 to 15 minutes or until they are golden brown.
What temperature should the milk and butter reach?
The milk and butter should be heated to between 120 and 130 degrees Fahrenheit.
What type of yeast is used in this recipe?
The recipe calls for one 0.25-ounce package of active dry yeast.
How much flour is required in total?
You will need between 3 3/4 and 4 1/4 cups of all-purpose flour.
How long should I knead the dough?
Knead the dough for 5 to 6 minutes until it becomes smooth and elastic.
How long is the first rising period?
The dough should rise in a warm place for approximately 50 to 60 minutes until doubled in size.
How long is the second rising period?
After shaping, the rolls should rise again for about 20 to 30 minutes.
How do I create the cross on top of the buns?
Use scissors to carefully snip a cross into the top of each roll before the second rise.
What ingredients are needed for the glaze?
The glaze is made from 3/4 cup powdered sugar, 1/4 teaspoon vanilla extract, and 1 to 2 tablespoons of milk.
When should the glaze be applied?
Drizzle the glaze in a cross shape over the buns after they have been baked and cooled slightly.
How many eggs are used for the dough?
The dough requires 3 beaten eggs.
What is used to brush the tops of the rolls?
One beaten egg white is used to brush the tops of the rolls before baking for a golden finish.
How much sugar is in the dough?
The dough contains 1/4 cup of granulated sugar.
How far apart should the buns be placed on the cookie sheet?
Arrange the dough balls 1 1/2 inches apart on a lightly greased cookie sheet.
Can I use margarine instead of butter?
Yes, the recipe allows for either 1/2 cup of butter or margarine.
What kind of cranberries should I use?
Use 1 cup of dried sweetened cranberries.
What spices are included in this recipe?
The recipe includes 1/2 teaspoon of ground cinnamon.
How much salt is used?
The recipe calls for 1/2 teaspoon of salt.
What is the first step in making the dough?
Whisk together 1 1/2 cups of flour, sugar, salt, cinnamon, and yeast.
Should the milk be hot or warm?
The milk should be warm, specifically between 120 and 130 degrees Fahrenheit, to activate the yeast.
Does this recipe contain vanilla?
Yes, 1/4 teaspoon of vanilla extract is used specifically in the glaze.
What should I do with the dough after the first rise?
Punch the dough down and divide it into 24 equal pieces.
Is the glaze applied before or after baking?
The glaze is applied after baking once the buns have cooled slightly on a wire rack.