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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