Easy, classic Hot Cross Buns Recipe

1. Place dried cranberries in a small bowl. Cover with boiling water and let sit for 5-10 minutes, or until plumped. Drain and set aside.

2. Combine 1 cup flour, sugar, undissolved yeast, salt, and cinnamon in the bowl of your stand mixer fitted with the paddle attachment.

3. In a microwave-safe bowl heat the milk, water and butter for 30 – 45 seconds until very warm (120° to 130°F). Stir this into the flour mixture.

4. Mix the eggs, cranberries, and enough remaining flour to make soft dough (I generally use 3 1/2 cups total). Replace the paddle attachment with a dough hook and knead on medium speed for 4-6 minutes. Alternately, you can knead the dough on a lightly floured surface until smooth and elastic, 4-6 minutes. Cover the dough with a clean dish towel and let it rest for 10 minutes.

Line a large baking sheet parchment paper and coat lightly with nonstick spray.

Divide the dough into 12 equal pieces. Form each piece into a ball and place 3- inches apart on prepared sheet. Cover and let rise in warm, draft-free place until doubled in size, about 35 to 50 minutes.

Preheat oven to 375°F.

With a sharp knife, cut a shallow cross in top of each bun. Brush egg white over tops and bake for 15-18 minutes until golden brown. Allow the buns to cool before icing.

For the icing, mix together the powdered sugar, vanilla, and cream in a bowl until smooth. Place the icing in small zip-top bag with a corner snipped off and pipe the icing onto the buns in a cross shape.