Hot cross bun cruffins with white chocolate sauce and tiramisu eggnog
|Superbake Instant Yeast
|water — tepid
|flour — cake
|cinnamon — ground
|water — boiled
|butter — unsalted, softened
|flour — bread
|white chocolate — melted
|dark chocolate — finely chopped
|eggs — large, yolk only
|chocolate — large hollow Easter eggs
*Cruffins are a hybrid between a croissant and a muffin
For the cruffins, combine the instant yeast and the tepid water. Leave it to stand for 3 minutes until foamy.
Combine and sift together the cake flour, salt, sugar and the cinnamon. Stir in the foamy yeast-mixture and mix until combined.
Knead for 8 minutes until the dough is smooth. Place the dough in a large lightly greased bowl. Cut a cross on the top of the dough and cover. Let the dough proof to double its size in a warm environment.
Combine the boiling water and raisins. Set aside for 15 minutes. Strain and blend until fine.
Blend the butter and the bread flour together. Shape the butter mixture into a square (10cm x 10cm) and put it into the fridge to harden for at least 30 minutes.
Start the lamination process by rolling out the dough so that the square of butter will fit in the center of the dough while you have 4 x flaps on each side that is big enough to cover the dough. This is called the 4-fold lock in method.
Place the cooled square of butter in the middle of the dough. Encase the butter in the dough by wrapping each flap of dough over the butter. Roll out the dough to double its size and then place in the fridge to rest for 25 minutes.
Fold the dough into 3 pieces. Start from the left and fold up the dough to look like a book. Repeat this process three times. Rest the dough for 25 minutes in between each fold.
Pre-heat the oven to 170°C. Grease a muffin tin with non-stick cooking spray. Roll the dough out, to a thickness of about 3mm thick, and spread the raisin puree over the dough.
Cut the dough into 1.5 cm strips and roll each strip up. Arrange in a muffin tin. Place it in a warm place and allow it to double in size.
Bake for 20 minutes. Allow it to cool in the tins for 5 minutes before transferring to a cooling rack and pouring over the melted white chocolate. Dust with the icing sugar and serve warm or at room temperature.
For the eggnog, add the milk and cream to a saucepan and heat over low heat until warm.
Combine the coffee and chocolate in a mixing bowl. Whisk in the warm milk and cream-mixture until smooth. Pour this mixture over the egg yolks and sugar. Return the mixture to a clean pot and cook over low heat for 4-5 minutes until thickened. Stir constantly to prevent the mixture from curdling.
Whisk in the whiskey. Cool and refrigerate until needed. Thin it out with milk if it thickens on standing.
Using a small serrated knife, remove the tops of the Easter eggs. Fill with the cooled eggnog and serve with the cruffins.
Tip: To make the eggnog extra indulgent top it with some mini marshmallows and brûlée.