A.- White glaze:
B.- Santa hats:
Ingredients (For 24 mini pan de pascua)
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.
Pour the dough using an ice cream scoop.
Bake for 20 minutes or until golden. Allow to cool before decorating.