APRICOT HOT CROSS BUNS We gave this favorite Easter-time bread an unconventional twist, using snipped dried apricots instead of raisins. Traditionalists may use 1 cup golden raisins in place of the apricots. 4 to 4 1/2 cups all-purpose flour 1 package active dry yeast 3/4 teaspoon ground cinnamon 3/4 cup reduced-fat milk 1/2 cup butter (no substitutes) 1/2 cup sugar 1/2 teaspoon salt 3 eggs 1 cup snipped dried apricots 1 egg white, beaten

Combine 2 cups of the flour, the yeast, and cinnamon in a large mixing bowl. In a medium saucepan, heat and stir milk, butter, sugar, and salt until warm (120°F to 130°F) and butter almost melts.

Add milk mixture to flour mixture. Add the 3 eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in apricots and as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place dough in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (about 1 1/2 hours).

Punch dough down. Turn out onto a floured surface. Cover and let rest 10 minutes. Grease baking sheet(s); set aside.

Divide dough into 20 portions and shape each into a smooth ball. Place balls 1 1/2 inches apart on prepared baking sheet(s). Cover; let rise until nearly doubled (45 to 60 minutes).

Preheat oven to 375°F. Make a criss-cross slash across top of each bun with a sharp knife. In a small cup, combine beaten egg white and 1 tablespoon water. Brush mixture over buns.

Bake for 12 to 15 minutes or until golden brown. Cool slightly.

Makes 20 buns.

1 Bun: Calories: 144, Fat: 5g (Saturated: 3g), Cholesterol: 38mg, Sodium: 105mg, Carbohydrate: 21g, Protein: 4g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]