Cherry-Berry Hot Cross Buns

Ingredients

• 1 package yeast dry
• 0.8 cup water (105°F to 115°F)
• 2 tablespoons granulated sugar 
• 0.5 cup butter softened
• 0.8 teaspoon ground cinnamon 
• 0.3 teaspoon nutmeg 
• 1.5 teaspoons salt 
• 2  eggs 
• 4 cups flour all-purpose for flour
• 0.3 cup cranberries dried
• 0.3 cup blueberries dried
• 0.3 cup cherries dried
• 1  eggs 
• 2 tablespoons water cold
• 1 cup powdered sugar 
• 1 tablespoon water 
• 0.5 teaspoon vanilla 

Equipment

• bowl
• baking sheet
• oven
• wire rack
• kitchen scissors

Directions

1. In large bowl, dissolve yeast in warm water. Stir in granulated sugar, butter, cinnamon, nutmeg, salt, 2 eggs and 2 cups of the flour. Beat with spoon until smooth. Stir in cranberries, blueberries, cherries and enough remaining flour to make dough easy to handle.
2. Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and springy. Grease large bowl with shortening.
3. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
4. Grease cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball.
5. Place about 2 inches apart on cookie sheet. Snip a cross shape in top of each ball with scissors. Cover; let rise in warm place about 40 minutes or until double in size.
6. Heat oven to 375°F. In small bowl, slightly beat 1 egg and cold water; brush over tops of buns.
7. Bake 18 to 20 minutes or until golden brown.
8. Meanwhile, in small bowl, mix all icing ingredients until smooth and spreadable.
9. Remove buns from cookie sheet to cooling rack. Cool 5 minutes. Frost cross on top of each bun with icing.
10. Serve warm.