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Credit: CAITLIN BENSEL

Recipe Summary

active:
25 mins
total:
1 hr 20 mins
Yield:
Makes 6 buns
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Ingredients

For the buns:
For the glaze:

Directions

Instructions Checklist
  • Prepare the buns: Whisk together flour, granulated sugar, baking powder, and salt in a medium bowl. Add Greek yogurt, and stir with a fork to combine into a shaggy dough. Transfer to a lightly floured surface, and gently knead into a smooth ball, 30 seconds to 1 minute. Return dough to bowl. Cover with foil and let rest 30 minutes, or cover and refrigerate 8 hours or overnight.

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  • Preheat oven to 350°F. Line a small rimmed baking sheet with parchment paper.

  • Divide dough into 6 pieces, and roll each piece into a 4-in.- long submarine shape. Transfer to prepared baking sheet, and brush lightly with beaten egg. Bake until just golden, 25 to 30 minutes. Transfer to a wire rack to cool.

  • Prepare the glaze: Stir together confectioners' sugar and 3 tsp. water in a small, shallow bowl to form a thick glaze. If needed, add more water, 1/2 tsp. at a time. Stir natural food-coloring powder (follow package instructions) and 1/2 tsp. water in a separate small bowl. Add 1 Tbs. white glaze to food-coloring mixture, and stir to blend into a dark-pink glaze.

  • To decorate: Place a wire rack on a large rimmed baking sheet. Working with 1 bun at a time, dip rounded side of bun into dark-pink glaze, and place on wire rack over baking sheet (to catch the drips). Add another 1 Tbs. white glaze to dark-pink glaze, and stir until blended into a lighter shade of pink. Repeat dipping procedure with another bun. Continue adding more white glaze, 1 Tbs. at a time, to make varying shades of pink, and repeat dipping procedure until all buns are iced. Top with sprinkles.

Nutrition Facts

195 calories; fat 2g; saturated fat 1g; carbohydrates 39g; insoluble fiber 1g; sugars 23g; protein 6g; sodium 224mg; calcium 108mg; iron 1mg.
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