CHERRY-BERRY HOT CROSS BUNS
Classic risen sweet rolls take a flavor twist with a cherry-berry addition.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 16
Number Of Ingredients 17
Steps:
- 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.
- 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. 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.)
- 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. 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.
- Heat oven to 375°F. In small bowl, slightly beat 1 egg and cold water; brush over tops of buns. Bake 18 to 20 minutes or until golden brown.
- Meanwhile, in small bowl, mix all icing ingredients until smooth and spreadable. Remove buns from cookie sheet to cooling rack. Cool 5 minutes. Frost cross on top of each bun with icing. Serve warm.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Bun, Sodium 280 mg, Sugar 15 g, TransFat 0 g
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