Here is a variation on an Easter classic.
Cranberry Almond Hot Cross Buns
3 cups all purpose flour
1/2 tsp salt
1/2 cup warm milk
1 packet instant yeast
1/3 cup sugar
3/4 cup cour cream
1 tsp almond extract
1/2 cup dried cranberries
1/2 cup coarsely chopped roasted almonds
1 egg white
1/3 cup confectioners sugar
2 tsp milk
1 tsp orange extract
1. Combine the flour and salt. Set aside.
2. Add the warm milk, yeast and 1 tbsp of the sugar to the bowl of a standing mixer, stir lightly with a spoon and let sit about 10 to 15 minutes until foamy. Add the eggs, sour cream and the remaining sugar. Using the paddle attachment mix until just combined. Replace the paddle with the dough hook attachment.
3. Add the flour and knead on until combined. Do not be to alarmed if you find that the dough is sticky; this is a wet and sticky dough. Remove the mixing bowl with dough to a dry place in the kitchen, cover and allow to rise until doubled in sized, between 1 to 2 hours.
4. Set the oven to 400 degrees F. Now return the bowl to the mixer and add the cranberries and almonds until evenly dispersed throughout the dough.
5. Transfer the dough to a floured work surface and lightly pat into an evenly round mass, using extra flour for your work surface to prevent sticking. Cut into 12 pieces. Shape each piece into a ball and transfer to a well greased baking dish so that they barely touch one another. Cover, set aside and allow to rise for another 1 hour.
6. Brush tops with egg whites and bake at 400 degrees F for 10 minutes. Reduce oven to 300 degrees F and bake for a further 10 to 12 minutes. Remove the baking dish from the oven and transfer unto a cooling rack. Cool buns for 2 to 3 minutes in dish, then remove and cool directly on the wire rack. While they are still warm to the touch, drizzled the glaze in a cross pattern on each bun.
To make glaze: Mix all ingredients until well combined.