Biscuit Hot Cross Buns
Not only are these delicious – but they are a quick and easy sweet treat.
BISCUIT HOT CROSS BUNS
Prep Time: 4 hrs
Cook Time: 25 mins
Total Time: 4 hrs 25 mins
1/2 cup dried apricots
1/4 cup orange liqueur
1/4 cup plus 1 tablespoon water (divided)
4 ounces cream cheese
1/4 cup confectioner’s sugar
1 egg (beaten)
1/4 cup all-purpose flour (for dusting)
2 (10.2-ounce) cans biscuit dough (TK-per CH, please buy original style NOT the flaky)
1/4 cup slivered almonds (toasted)
1 cup confectioners’ sugar
2 teaspoons milk (plus extra as needed)
1/2 teaspoon vanilla extract
For the Hot Cross Buns:
In a medium saucepan over medium heat, add orange liqueur, and 1/4 cup water and bring to a simmer. Add apricots and remove from heat and set aside to soak for 5 minutes. Transfer mixture to the carafe a food processor fitted with the blade attachment or a blender. Pulse mixture until completely smooth. (TK-if this is thick enough to be jam, omit the reducing step that follows. If it isnt then return to saucepan over heat.) Transfer mixture to a medium saucepan over medium heat. Stirring occasionally, cook until mixture has reduced down to a thick paste, about 10-12 minutes. (TK-time?) Transfer mixture to a small, shallow baking dish and place in freezer for 5-8 minutes.
Squeeze cream cheese through a potato ricer into medium bowl and add confectioners’ sugar. Stir to combine and transfer to a small shallow baking dish. Place in freezer and chill until mixture has set and is slightly firm to touch, about 5-8 minutes.
Meanwhile, preheat the oven to 325ºF. Spray a cast iron pan (TK-Size?) with cooking spray and set aside.
In a small bowl, add egg and remaining 1 tablespoon of water. Whisk to combine and set aside.
On a lightly floured workspace, place dough rounds and divide into two groups. For the first group, take a heaping tablespoon of apricot mixture and transfer into the center of each dough round.
For the second group, take a heaping tablespoon of prepared cream cheese mixture and transfer into the center of each remaining dough round.
Once dough round has been filled, bring the edges up and towards the center to meet and wrap up to form a ball.
In prepared skillet, place cream cheese balls one side, seam-side down about 1/2-inch apart, repeat with apricot balls on the other side. Brush the tops with egg wash. Transfer to oven and bake until golden brown, about 15-20 minutes. Remove from heat and allow to cool slightly.
Once buns have cooled, pipe a cross formation over each individual bun with prepared icing. Garnish the buns filled with apricot with toasted slivered almonds. Serve.
For the Icing:
In a medium bowl, add confectioners’ sugar and milk and stir to combine. Add vanilla extract and more milk as needed to make a thick paste-like frosting, stir to combine. Transfer mixture to a piping bag fitted with a 1/4-inch round tip.
For the Toasted Almonds:
In a medium skillet over medium heat, add almonds. Stirring occasionally, cook until golden brown and fragrant, about 4-5 minutes.