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Email to Master Chef Don F. Easley Jr.      

    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


    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.




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