Mini pan de pascua (Easter bread)

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Ingredients

Fruit:

  • 1 cup orange juice (8 fl oz)
  • ½ cup raisins (3 oz)
  • ½ cup golden raisins (3 oz)
  • ½ cup almonds (2 oz)
  • ½ cup chopped walnuts (2 oz)
  • 1 cup blueberries (4 oz)

Dough:

  • 16 tbsp unsalted butter
  • ¼ cup brown sugar (2.5 oz)
  • ¾ cup light brown sugar (6 oz)
  • 3 eggs
  • 1 tsp vanilla
  • 2 tbsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • ½ tsp salt
  • 2 cups flour (9 oz)
  • 2 tsp baking powder
  • 1 tbsp lemon zest

Glaze:
A.- White glaze:

  • 2 cups powdered sugar (9 oz)
  • 4 tbsp lemon juice

B.- Santa hats:

  • 3 oz cream cheese
  • 5 oz powdered sugar
  • 5 oz butter
  • 1 tsp almond extract
  • 1 strawberry per cupcake

Ingredients (For 24 mini pan de pascua)

Preparation

Heat the orange juice over medium heat for 3 minutes.

Add the raisins, almonds, and walnuts, and heat for 5 minutes.

Reserve the fruits in the liquid and chill in the fridge for 6 hours.

Preheat the oven to 350°F.

In a large bowl, beat the butter until creamy.

Add sugar, both white and brown, and beat for 3 minutes until well combined.

Add an egg and beat until integrated. Repeat 3 times.

Add spices: vanilla, cinnamon, nutmeg, allspice, and salt. Beat for 2 minutes or until completely incorporated.

Add the flour, baking powder, lemon zest, and soaked fruit. Use a spatula to incorporate.

Grease the muffin pans.

Decoration:
A.- Glaze

  • Mix powdered sugar and lemon juice.

B.- Frosting

  • Cream cheese, butter, powdered sugar, almond extract.

Pour the dough using an ice cream scoop.

Bake for 20 minutes or until golden. Allow to cool before decorating.