Almond Raspberry Cruffins Recipes

ALMOND & RASPBERRY CRUFFINS

Steps:

• For the pastry, measure 75ml just-warm water, add the yeast and stir it to dissolve. Measure another 75ml ice-cold water and add the lemon juice to it. Mix the flour and sugar with 1/2 tsp fine salt in a large bowl, then toss in the cubes of butter until coated in the flour. Splash the yeast water and lemon water over the contents of the bowl. Using a round-bladed knife, work quickly to bring the mix to a rough dough with lumps of butter held inside it.
• Turn onto a floured work surface, shape into a squat rectangle without kneading it too much, then wrap in cling film and chill for 15 mins in the freezer.
• Dust the work surface and pastry with flour. Roll the pastry in one direction until it's 3 times long as it is wide, or about 45 x 15cm. Try to keep the sides straight as you roll, and the top and bottom edges as square as possible.
• Fold the pastry over itself. Fold the bottom third up, then the top third down, to make a neat block. Turn the block so that its open edge is facing to the right, like a book. Press the edges together gently with the rolling pin. Roll out and fold the pastry like this 3 more times to make a smooth dough, with the odd streak of butter here and there. If it feels greasy at any point, or becomes springy, cover and chill for 10 mins before continuing. Wrap the finished dough and chill for at least 1 hr.
• To make the filling, beat together all the ingredients and season with a pinch of salt. Set aside until needed.
• To shape, put the dough on a floured work surface. Cut it in half across the middle and return one half to the fridge. Roll the other to a 30 x 20cm rectangle, then cut this into 3 strips, each 10cm wide. To create even more layers, fold each piece in half lengthways. Put a generous teaspoon of the almond mix at one end of the pastry, then roll the pastry around it in a spiral. Place, cut-edge up, into a non-stick muffin tin. Repeat to make 6 cruffins. Loosely cover with cling film. Can be chilled overnight. (You may have some filling left over, which can be frozen.)
• Prove the dough at a cool room temperature for 2 hrs or until the pastry has filled the wells of the tin. Heat oven to 190C/170C fan/gas 5. Bake the cruffins for 20-25 mins until risen and deep golden brown. Remove and cool a little on a rack. To fill with jam, spoon the jam into a piping bag fitted with a 5mm nozzle, or use a chef's squeezy bottle. Push the nozzle into the middle of the cruffin and squeeze. Dust the cruffins with icing sugar and eat cool or warm on the day of baking.

RASPBERRY ALMOND MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
• Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
• In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
• In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
• Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.

RASPBERRY ALMOND MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Line muffin pan with foil baking cups.
• Cut almond paste into 16 pieces and pat into a round disc (about 1 1/2 inches across).
• In mixer cream butter and sugar until fluffy.
• Beat in eggs then add baking powder, soda and extract.
• Fold in 1 cup flour, buttermilk then remaining flour until well blended.
• Spoon about 2 tablespoons batter into each cup and smooth surface.
• Top with level teaspoonful of preserves, then the piece of almond paste.
• Top each muffin with another 2 tablespoons of batter.
• Bake 25 minutes or until lightly brown.

RASPBERRY-ALMOND CRISP

Steps:

• Crumble: Preheat oven to 350 degrees. Brush an 8-inch baking dish with melted unsalted butter. Pulse 1/2 cup rolled oats in a food processor until finely ground. Transfer to a bowl; stir in 1 more cup oats, 1/2 cup sliced raw almonds, 1/4 cup light-brown sugar, 1/2 teaspoon kosher salt, and 6 tablespoons melted butter.
• Filling: In another bowl, gently combine all ingredients and a pinch of salt.
• Transfer filling to prepared dish. Sprinkle top with oat mixture; bake until bubbling around edges and top is golden brown, 45 to 50 minutes. Let cool 30 minutes; serve with plain yogurt.

RASPBERRY-ALMOND BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
• Cream sugar and butter together with an electric mixer until fluffy. Add eggs one at a time, beating well after each addition, then add almond extract.
• Sift flour, baking powder, baking soda, cinnamon, and salt together in another bowl. Whisk milk and sour cream together in a third bowl. Alternately add the dry ingredients and milk mixture to the batter, beginning and ending with the dry. Gently stir in raspberries and almonds. Spread batter into the prepared pan.
• Bake in the preheated oven until lightly browned, about 1 hour.