Cranberry Hot Cross Buns

• Buns:
• 2 1/ 2 cups wheat flour
• 1 teaspoon salt
• 1/ 4 cup sugar
• 1/ 2 teaspoon ground cinnamon
• 1/ 4 teaspoon ground nutmeg
• 1/ 4 ounce package yeast
• 1 cup milk
• 1/ 4 cup butter
• 1 egg
• 1 1/ 4 cup all purpose flour
• 1/ 2 cup dried cranberries
• For Wash:
• 1 egg
• 1 tablespoon milk
• Glaze:
• 1/ 2 cup powdered sugar
• 1 tablespoon milk

Combine 1½ cups wheat flour with salt, sugar, spices and yeast. In a medium saucepan, heat butter and milk to 12O-13O˚F. Add to flour mixture and beat on low until mixed. Add in remaining whole wheat and white flours, egg and cranberries. Mix thoroughly. Knead 5-8 minutes. Place in greased bowl and cover. Let rise in a warm place until doubled, about an hour. Punch down dough and divide into 12 or 15 rolls. Place rolls in greased pan and cover with pan’s lid. Let rise until doubled again, about 45-6O minutes. Preheat oven to 4OO˚F. Whisk egg with milk for wash. Remove cover on buns and gently brush on egg wash. Bake for 15-2O minutes. Remove buns from oven and cool. Combine powdered sugar and milk. Put in pastry bag and pipe cross design on buns.