It's Easter time again, and I'm constantly looking for new things to try.
Now my kids really don't like hot cross buns, but they really like doughnuts. So when I came across this recipe in a pile of magazine clippings I was going through, I had to make them.
They were delicious and my kids loved them.
They can be filled with jam or nutella, but to make things easier, I leave them as, and just serve jam and nutella on the side, for those that want it.
These are easy to make and delicious. Well worth a try.
Now my kids really don't like hot cross buns, but they really like doughnuts. So when I came across this recipe in a pile of magazine clippings I was going through, I had to make them.
They were delicious and my kids loved them.
They can be filled with jam or nutella, but to make things easier, I leave them as, and just serve jam and nutella on the side, for those that want it.
These are easy to make and delicious. Well worth a try.
Recipe
Recipe adapted from Super Food Magazine
Makes 28
1 teaspoon instant dried yeast
1 1/2 tablespoons warm water
1/2 cup caster sugar
2 cups plain flour, plus extra for dusting
1/2 teaspoon mixed spice
50g butter, melted
1/3 cup milk, warmed
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/3 cup strawberry jam or nutella
Vegetable oil, for shallow frying
Flour paste:
1/3 cup plain flour
2 tablespoons water
Whisk yeast with warm water and 1 teaspoon sugar in a small jug until yeast is dissolved. Set aside in a warm place for 5 minutes or until mixture is frothy.
Combine flour, mixed spice, 1/4 cup remaining sugar and a pinch of salt in a large bowl. Make a well. Add yeast mixture, butter, milk, egg and vanilla. Mix until a soft, sticky dough forms. Turn out onto a lightly floured surface. Knead for 2 minutes to form a smooth ball. Place in a lightly oiled bowl. Cover with lightly greased plastic wrap, using cooking spray. Stand in a warm place for 1 1/2 hours or until doubled in size.
Line 2 baking trays with baking paper. Punch dough down. Turn out onto a lightly floured surface (add a little extra flour to surface if necessary, only if your dough is sticky). Knead for 2 minutes. Now roll it into a large sausage shape and cut out 28 even pieces. Shape into a ball shape. Place on prepared trays.
Make Flour Paste: Mix flour and water in a small bowl until smooth, adding a little more water if too thick. Spoon into a snap-lock bag. Snip off 1 corner. Pipe a cross onto the top of each dough ball. Stand for 20 minutes.
Place remaining sugar in a bowl.
If you want to pipe jam or nutella into the doughnuts, place jam in a piping bag fitted with a 7mm plain piping nozzle. I tend to serve it on the side.
Pour oil into a large, deep frying pan until 1/3 full. Heat over medium-high heat.
Cook doughnuts, in batches, for 1 to 2 minutes each side or until golden and puffed. Using a slotted spoon, transfer to a tray lined with paper towel to drain for 10 seconds.
If filling your doughnuts, pierce doughnuts with a knife. Fill with jam.
Toss in sugar to coat. Place on a plate. Serve warm or at room temperature.
Best eaten on day you make them.
Makes 28
1 teaspoon instant dried yeast
1 1/2 tablespoons warm water
1/2 cup caster sugar
2 cups plain flour, plus extra for dusting
1/2 teaspoon mixed spice
50g butter, melted
1/3 cup milk, warmed
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/3 cup strawberry jam or nutella
Vegetable oil, for shallow frying
Flour paste:
1/3 cup plain flour
2 tablespoons water
Whisk yeast with warm water and 1 teaspoon sugar in a small jug until yeast is dissolved. Set aside in a warm place for 5 minutes or until mixture is frothy.
Combine flour, mixed spice, 1/4 cup remaining sugar and a pinch of salt in a large bowl. Make a well. Add yeast mixture, butter, milk, egg and vanilla. Mix until a soft, sticky dough forms. Turn out onto a lightly floured surface. Knead for 2 minutes to form a smooth ball. Place in a lightly oiled bowl. Cover with lightly greased plastic wrap, using cooking spray. Stand in a warm place for 1 1/2 hours or until doubled in size.
Line 2 baking trays with baking paper. Punch dough down. Turn out onto a lightly floured surface (add a little extra flour to surface if necessary, only if your dough is sticky). Knead for 2 minutes. Now roll it into a large sausage shape and cut out 28 even pieces. Shape into a ball shape. Place on prepared trays.
Make Flour Paste: Mix flour and water in a small bowl until smooth, adding a little more water if too thick. Spoon into a snap-lock bag. Snip off 1 corner. Pipe a cross onto the top of each dough ball. Stand for 20 minutes.
Place remaining sugar in a bowl.
If you want to pipe jam or nutella into the doughnuts, place jam in a piping bag fitted with a 7mm plain piping nozzle. I tend to serve it on the side.
Pour oil into a large, deep frying pan until 1/3 full. Heat over medium-high heat.
Cook doughnuts, in batches, for 1 to 2 minutes each side or until golden and puffed. Using a slotted spoon, transfer to a tray lined with paper towel to drain for 10 seconds.
If filling your doughnuts, pierce doughnuts with a knife. Fill with jam.
Toss in sugar to coat. Place on a plate. Serve warm or at room temperature.
Best eaten on day you make them.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060713291489/
Pin it: www.pinterest.com.au/pin/399413060713291489/
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