Hot Cross Bun Doughnuts
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
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.
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
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!
