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Hot Cross Muffins

This recipe is from Judy Schultz, Edmonton Journal Bistro writer. Imade them last year and they were really nice. They are sort of a bun cooked in a muffin pan.


HOT CROSS MUFFINS

1 pkg dry yeast
1/4 cup warm water
1 Tblsp. sugar
1 cup buttermilk
2 1/2 cups flour
1 tsp. salt
1 Tblsp. sugar (second edition)
1/4 tsp. cinnamon and nutmeg
2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup cold butter
1/4 cup chopped dried cranberries
1/4 cup chpped dried apricots
1/4 cup chopped prunes or dates

Dissolve yeast in warm water and 1 Tblsp sugar. Let yeast proof.

Stir dry ingredients with a fork, including second addition of sugar. Use pastry blender to cut in cold butter. Stir the chopped fruit into dry mix.

Stir in yeast and buttermilk and then the flour. Stir until a sticky dough forms. Cover with plastic wrap and place in a covered container. Refrigerate until ready to bake at least over night or up to three days.

Bake: Preheat oven to 400°. Spray 12 large muffin tins with non stick coating. Dust counter with about 1 cup of flour and kneed the dough lightly about 6 times. Roll into a rectamgle about 1/3 inch thick. Fold into thirds, both short sides toward the middle. Pat down lightly and fold into thrids again, patting into a rectangle. Cut into 12 pieces. Pat the corners to form rounds of dough. Tuck on round into each muffin tin. Using wet scissors, but a deep cross in the top of each roll. Cover and let rest 20 minutes. bake 10-12 min. until golden brown. While still warm, pipe with white almond icing into the cross.

ALMOND ICING
1 cup confectioner's sugar
1/4 tsp. almond extract
2-3 Tblsp. hot water.

Stir until smooth. Icing should be thick.

Ethel Brooks
Brooks' Place B&B
Edmonton, Alberta

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