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Easter provides the perfect opportunity to sprinkle a little creativity into traditional dishes. Tree Top’s innovative apple-twist on classic Easter recipes is sure to impress your family and friends.
|Hot Cross Buns||
- ¼ cup Tree Top Apple Juice
- ½ cup mixed dried fruit
- ½ cup dried currants
- 1 ¼ cups milk
- 3 large eggs, 1 separated
- 6 tablespoons butter
- 2 teaspoons instant yeast
- ¼ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- 1 ¾ teaspoons salt
- 1 tablespoon baking powder
- 4 ½ cups unbleached flour
- 1 large egg white (reserved from above)
- 1 tablespoon milk
- 1 cup and 2 tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- 4 teaspoons milk
- Lightly grease a 10” square pan.
- Mix the apple juice with the dried fruit and currants.
- Cover mixture with plastic wrap and microwave briefly, until the fruit and liquid are very warm.
- Set aside to cool to room temperature
- When the fruit is cool, mix together all bun ingredients except the fruit.
- Knead, using an electric mixer or bread machine, until dough is soft and elastic.
- Mix in the fruit.
- Let the dough rise for one hour, covered. It should become puffy, though may not double in bulk.
- Divide the dough into billiard ball-sized pieces, approximately 12 to 14 buns.
- Round them into balls and arrange them in the prepared pan.
- Cover the pan and let buns rise for another hour, or until they’ve puffed up and are touching one another.
- While the dough is rising, preheat the oven to 375 degrees.
- Whisk together the reserved egg white and milk, and brush mixture over the buns.
- Bake the buns for 20 minutes, or until golden brown.
- Remove from the oven and transfer to a rack to cool.
- Mix together the icing ingredients.
- When the buns are completely cool, pipe it in a cross shape atop each bun.