Hot Cross Batter Buns
2 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 package Fleischmann’s® Active Dry or Rapid Rise
Yeast
1/2 cup dairy sour cream
1/3 cup water
3 tablespoons butter or margarine
2 eggs — at room temperature
1 cup chopped dates — snipped
Confectioners’ sugar frosting
In large bowl, combine 1 cup flour, sugar, cinnamon, salt, nutmeg and
undissolved yeast.
Heat sour cream, water and butter until hot to touch (125ş to 130şF.)
Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour;
beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir
in remaining flour and dates; mix until well blended.
Spoon evenly into 12 greased 2 1/2-inch muffin pans. Let rise over shallow
pan filled with boiling water for 20 minutes.
Bake at 375şF for 15 minutes or until done. Remove buns from muffin cups;
cool on wire rack. Drizzle frosting on top of buns to make small crosses.
Yield:
“12 buns”
Per serving: 192 Calories (kcal); 6g Total Fat; (27% calories from fat); 4g Protein; 32g Carbohydrate; 43mg Cholesterol; 134mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : VARIATIONS:
Southern—Add 1 tablespoon orange peel to dry ingredients. Stir 1/2
cup chopped pecans into batter along with dates. Top with orange
frosting (replace liquid in frosting with 1 to 2 tablespoons
orange juice.)
Whole Wheat—Replace 1/2 cup all-purpose flour with whole wheat
flour. Add 1/2 teaspoon ground cloves to dry ingredients. Stir 1/2
cup chopped walnuts into batter along with dates. Top with plain
frosting.
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