(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com

Maple Hot Cross Buns

A nice twist on a classic. These take dried cherries and cranberries but you can use the recipe and opt for traditional raisins and currants if you prefer.

5 teaspoons instant yeast
1/4 cup warm water
1 cup warm milk
1 teaspoon pure vanilla extract
1/4 cup unsalted butter - melted and cooled to warm
3/4 cup sugar
1/4 cup pure maple syrup
1 teaspoon salt
2 eggs
3 - 3 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 cup plumped dried sour cherries
1/2 cup plumped dried cranberries
1 tablespoon orange zest - finely minced

Glaze
2 cups confectioners' sugar
Orange juice as required
Water as required

In a mixer bowl  hand whisk together the yeast and water and let stand 2 minutes. Stir in the milk, butter, sugar, maple syrup, vanilla, and salt to dissolve. Whisk in eggs. Add most of white flour, whole wheat flour, spices , and orange zest and mix by hand to make a soft dough. When dough can no longer be mixed by hand, begin kneading (5 to 7 minutes by hand or using a dough hook on an electric mixer), dusting in more all-purpose flour if needed. Let dough rest for 15 minutes. Knead in dried cranberries and cherries. Shape dough into a ball and let rest, covered with a tea towel for about 20 minutes.

Divide into 12 pieces and shape into balls. You may also roll dough out and cut into 3-inch rounds (about 1/2 inch thick).

Place buns on a lightly-greased baking sheet about one inch apart. Using floured scissors, snip a cross on the top of each bun (about 1/2 inch deep). Paint with egg wash. Let rest for about 25 minutes or until buns look puffy and light.

Preheat oven to 375 F. Place buns in oven and reduce heat to 350 F. Bake for 17-20 minutes until the tops are golden brown. Remove from the oven and transfer to a rack. When cool, apply fondant.

Fondant
In one small bowl, mix orange juice and 1 1/2 cups of confectioner's sugar to make a spreadable glaze. In a second bowl, mix 1/2 cup of confectioner's with water to make a white glaze. Smear each bun with orange glaze. Allow to set, then drizzle on some white glaze. Allow to set.

12 buns

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.