HOT CROSS CARROT BUN

4 to 4 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup grated carrots
1/4 cup firmly packed brown sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
2 teaspoons ground 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

In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, carrots, sugar, undissolved yeast, cinnamon, and salt.

Heat water, milk, and butter until very warm (120 to 130 degrees F). 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 375 degrees F 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.

TO MAKE THE POWDERED SUGAR GLAZE:
In a small bowl, combine powdered sugar, milk and butter. Stir until smooth.

Makes 1 (9-inch) loaf
Source: Fleishmann's