Fig and Sour Cherry Hot Cross Muffins
Fig and Sour Cherry Hot Cross Muffins

Fig and Sour Cherry Hot Cross Muffins

  • Prep time:

  • Cook time:

  • Total time:

  • Portion/Yield:

    Makes 12 hot cross muffins
  • Difficulty:

    Easy

Easter is a lovely time of the year. Spring has sprung, everyone is in a cheerful mood.

The smell of freshly baked bread is simply fantastic and the aroma of these hot cross muffins is even more special. There is no added sugar in the recipe as the dried fruits naturally add the sweetness. I brush them with warm honey as soon as they come out of the oven; it gives these buns a lovely sticky sweet top.photo of Fig and Sour Cherry Hot Cross Muffins

Ingredients & Method

  • 330g strong white flour
  • 120g spelt flour
  • Zest of one orange
  • 15g fresh yeast or 7g dried yeast
  • 3 tsp ground mixed spice
  • 2tsp ground cinnamon
  • Pinch of salt
  • 100g dried sour cherries, chopped
  • 100g dried figs, chopped
  • 180ml warm water
  • 2 large free-range eggs

For the White Cross Paste

  • 50g Plain white flour
  • 5g sunflower oil
  • 40ml warm water
  • 3 tbs honey for glazing the buns

Weigh both flours, yeast, orange zest and both spices into a large mixing bowl; use your fingers to rub the yeast into the flour mixture.

Add the salt, chopped sour cherries, figs, eggs and water. Use the dough hook to kneed the dough for 8 minutes.photo of Fig and Sour Cherry Hot Cross Muffins

Turn the dough out onto a lightly floured work surface and kneed it into a smooth ball of dough. Place the dough into a lightly oiled metal bowl and cover with a clean tea towel. Let the dough prove until double in size about 40 minutes.

Turn the dough onto a lightly floured work surface. Shape the dough into a long log shape and divide it into 12 even sized pieces. photo of Fig and Sour Cherry Hot Cross Muffins

Cut 12 squares of parchment paper; roll each bun in a smooth ball shape. Place the round bun onto the center of the paper and then place the paper into a hole of a muffin tray. Repeat the process with all twelve balls. Cover the tray with a clean dry tea towel and let the muffins prove until double in size about 20 minutes.

Preheat the oven to 220°C, make the white cross paste while the muffins prove for the second time. To make the white cross paste, mix all the ingredients apart from the honey to a smooth paste in a small bowl. Scoop the paste into a disposable piping bag.

When the muffins are fully risen and ready to be baked, make a small hole in the piping bag and pipe a cross on top of each muffin.photo of Fig and Sour Cherry Hot Cross Muffins

Bake for 5 minutes at 220°C then turn the oven down to 180°C and bake for a further 25 minutes.

As soon as the muffins come out of the oven, heat the honey and brush it onto the warm muffins with a pastry brush.

Transfer the muffins to a cooling rack and let then cool completely before serving. Enjoy!

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