Flower Muffins

The cream is an essential step in preparing these delicious muffins. Start by soaking the raisins in rum or fresh orange juice to give them a refined taste and intense aroma. While the raisins are rehydrating, prepare the cream: mix the soft butter with the sugar until you get a fluffy and homogeneous composition, and the sugar is completely melted. Gradually incorporate the powdered milk, mixing well, then add the drained raisins. This cream will add a sweet and pleasant note to the muffins, making them irresistible. Once the cream is ready, divide it into 12 equal portions, thus preparing the filling for each muffin.

For the dough, you will need to line the muffin tray well with aluminum foil, making sure the foil sinks into the cavities to facilitate the removal of the muffins after baking. Then, place the muffin papers or silicone molds in each cavity. If you are using a bread machine, add the ingredients in the following order: the melted and cooled butter, the warm water in which you dissolved the salt, the sifted flour, and the yeast, which has been mixed with the sugar and dissolved in warm milk. Select the dough program. If you opt for the manual method, rub the yeast with the sugar, dissolve it in ½ of the warm milk, and add a few tablespoons of flour. Let the mixture rise, then pour it over the remaining ingredients and knead a non-sticky and elastic dough.

Once the dough has risen, remove it onto a work surface and portion it into 12 equal balls, which you will then shape. Take a piece of dough, roll it into a round sheet, and add a portion of the prepared cream in the middle. Gather the dough around the filling, forming a ball again. Roll the ball again into a rectangle, fold it in half widthwise, and make cuts along the edge of the fold to achieve a decorative look. Roll the dough and place it in the cavity of the muffin tray. Repeat this procedure with all the dough balls and cream.

Let the muffins rise for about 30 minutes in a warm place, away from drafts. Before baking, brush the surface with a beaten egg yolk mixed with sugar or milk to achieve a shiny crust. Bake in a preheated oven at 200 degrees Celsius for 10-15 minutes or until the muffins turn golden and fluffy. It is very important to respect the temperature and baking time to avoid the filling softening too quickly. After removing them from the oven, let them cool for 5 minutes in the tray, then transfer them to a rack to cool completely. These muffins are perfect to prepare a day in advance, retaining their flavor, and the next day they can be refreshed in the oven, remaining just as delicious.

 Ingredients: For 12 pieces Cream - 110 g butter, at room temperature - 90 g sugar - 120 g powdered milk - 1 egg - 50 g raisins - 1/2 teaspoon ground cinnamon - rum or orange juice for soaking the raisins Dough - 350 g flour - 30 g fresh yeast or 10 g dry yeast - 120 ml warm milk - 110 ml warm water - 60 g sugar - 1/4 teaspoon salt - 50 g melted and cooled butter - grated lemon zest, to taste For brushing - 1 beaten egg yolk with 1 teaspoon sugar or 1-2 tablespoons milk

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