1 package regular active dry yeast
3/4 cup warm water (105°F to 115°F)
1/3 cup baking cocoa
1/4 cup sugar
1/4 cup shortening
1/2 teaspoon salt
2 1/4 cups all-purpose flour
12 maraschino cherries, cut into eighths
Easy Vanilla Glaze (see recipe below)
1. Dissolve yeast in warm water in large bowl. Add cocoa, sugar, shortening, salt, egg and 1 cup of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. 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.)
2. Grease 18 medium muffin cups, 2 1/2x1 1/4 inches. 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.
3. Heat oven to 375ºF. Bake about 15 minutes. Immediately remove from pan to wire rack. Drizzle Easy Vanilla Glaze, made with almond extract, over warm buns.
Easy Vanilla Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla or 1/4 teaspoon almond extract
Mix all ingredients until smooth and thin enough to drizzle.
Look for maraschino cherries with or without stems. Use any remaining cherries as a garnish for these buns or other sweet treats and cocktails.
Makes 18 buns.
Source: Betty Crocker
Date: December 17, 2002