Hot Cross Carrot Bun Recipe # 452

Yield: 1 (9-inch) loaf

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.
4 to 4-1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup grated carrots
1/4 cup brown sugar
2 envelopes Fleischmann's® RapidRise Yeast
2 teaspoons Spice Islands® Ground Saigon Cinnamon
1-1/2 teaspoons salt
1 cup water
1/3 cup milk
1/4 cup butter OR margarine
2 large eggs 
3/4 cup chopped dates
1 egg white, lightly beaten 

Powdered Sugar Glaze

1 cup powdered sugar, sifted
1 to 2 tablespoons milk
2 teaspoons butter OR margarine, melted
Sliced almonds

Combine 1 cup all-purpose flour, whole wheat flour, carrots, sugar, undissolved yeast, cinnamon and salt in a large bowl. Heat water, milk, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup all-purpose flour; beat 2 minutes at high speed. Stir in dates and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Punch dough down; shape into 6-inch diameter ball. Place in greased 9-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 1hour.
Brush with egg white. Bake at 375oF for 35 to 40 minutes or until done. Cover lightly with foil during last 10 minutes to prevent excess browning. Remove from pan; cool on wire rack. Drizzle Powdered Sugar Glaze on top of bun in the shape of a cross. Decorate cross with sliced almonds.

Powdered Sugar Glaze:
Combine powdered sugar, milk and butter in a small bowl. Stir until smooth.

Nutritional Information:
Per Serving:
Serving size: 1 slice; (about 1/28 of recipe)
Serving weight: 2 ounces (56 grams)
Calories 150; Total fat 2.5 g; Saturated fat 1.5 g;  
Cholesterol 20 mg; Sodium 150 mg; Carbohydrates 29 g;
Dietary fiber 2 g (0.9 g/oz); Sugars 9 g; Protein 4 g





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