Easter Hot Cross Muffins Food
HOT CROSS MUFFIN BUNS
Try this light and spicy version of everyone's favourite Easter treat
Provided by Jo Pratt
Categories Treat
Time 3h
Yield Makes 9 buns
Number Of Ingredients 12
Steps:
- Put all dough ingredients, except the dried fruit, in the breadmaker, following the order in your manual. Set to dough programme.
- Once the dough is ready, turn it out onto a lightly floured surface and punch down to deflate. Pat into a large flat circle, tip the fruit in the centre and enclose with the dough. Knead the fruit in, cutting through the mixture with a sharp knife, then re-knead a few times to distribute the fruit evenly.
- Cut out nine 14cm squares of baking parchment and have ready a 12-hole muffin tin. Cut the dough into 9 even-sized pieces and roll each into a smooth ball. Push a square of the parchment into a tin hole and drop in a ball of dough. Repeat with the rest. Cover the tin loosely with lightly-oiled cling film and leave in a warm place for 30-45 minutes or until doubled in size. Preheat oven to fan 180C/ conventional 200C/gas 6.
- For the crosses, blend the flour to a smooth paste with 5-6 tsp of cold water. Spoon into a small plastic food bag and cut a small hole off one corner or use a piping bag. Pipe crosses on the buns. Bake for 15 minutes or until golden. Lift onto a cooling rack. Brush with a little golden syrup while warm.
Nutrition Facts : Calories 352 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.54 milligram of sodium
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- Preheat the oven to 200 C and line a muffin tin with paper cases. Put dried fruit in a bowl, add alcohol, if using, and cover with some water until the fruit is just covered. Heat in the microwave for 2 to 3 minutes and let stand at room temperature for 2 hours or overnight. Drain fruit and pat dry with a paper towel.
- Sift the flour, soda, salt and spices into a large bowl. Rub the orange zest into the sugar, using your fingertips. Stir together sugar, eggs, buttermilk, vanilla and oil. Add egg mixture to the dry mix and stir together with a rubber spatula, until the flour is fully incorporated. It does not have to be smooth, make sure not to overmix the batter. Now, fold in the dried fruit. Divide the mixture among muffin cases, then bake for 20-25 minutes until lightly browned and a skewer inserted into the centre comes out clean. Cool completely on a wire rack.
- Meanwhile, place 4 tbsp of sugar in a pan with the water and simmer for about 4 to 5 minutes over low heat, stirring, until sugar dissolves and the mixture thickens slightly. Brush the glaze over the muffins.
- Stir advocaat or lemon juice and icing sugar together to make a thick, pipeable icing. Use a piping bag or drizzle from a spoon to draw a cross on each muffin.
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