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Hot Cross Batter Buns

Source of Recipe

Master Chef Don's 2008 Collection


Recipe Introduction

Servings: 12 Yield: 12 buns 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. Categories: Appetizers/ Snacks, Rolls

List of Ingredients

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 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


Recipe

1. In large bowl, combine 1 cup flour, sugar, cinnamon, salt, nutmeg and undissolved yeast.

2. Heat sour cream, water and butter until hot to touch (125º to 130ºF.) 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.

3. Spoon evenly into 12 greased 2 1/2-inch muffin pans. Let rise over shallow pan filled with boiling water for 20 minutes.

4. Bake at 375ºF 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.