Cherry-Chocolate Buns

 

1

package regular active dry yeast

3/4

cup warm water (105°F to 115°F)

1/3

cup unsweetened baking cocoa

1/4

cup granulated sugar

1/4

cup shortening

1/2

teaspoon salt

1

egg

2 1/4

cups Gold Medal® all-purpose flour

12

maraschino cherries, cut into eighths

1

cup powdered sugar

1

to 2 tablespoons milk

1/4

teaspoon almond extract

• 1 In large bowl, dissolve yeast in warm water. Beat in cocoa, granulated sugar, shortening, salt, egg and 1 cup of the flour with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally.
• 2 Stir in remaining flour and the cherries. Scrape batter from side of bowl. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)
• 3 Grease 18 regular-size muffin cups. Stir down batter by beating 25 strokes. Fill muffin cups 1/2 full. Cover and let rise in warm place about 40 minutes or until double.
• 4 Heat oven to 375°F. Bake about 15 minutes. Immediately remove from pan to cooling rack.
• 5 In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm buns.