Ingredients
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
Preparation
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.
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.)
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.
Heat oven to 375°F. Bake about 15 minutes. Immediately remove from pan to cooling rack.
In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm buns.
