Mini hot cross bun doughnuts

Recipe from: 17 April 2014
recipes, mini doughnuts, easter recipes, hot cross

Ingredients 13
Servings 24
Time 00:30

Ingredients

  • 60
    g
    butter or margarine
  • 420
    g
    cake flour
  • 1
    tsp
    salt
  • 50
    ml
    sugar
  • 1
    tsp
    mixed spices
  • 1
    tsp
    ground cinnamon
  • 1
    tsp
    mixed peel
  • 10
    g
    instant dry yeast
  • 1
    egg - beaten
  • 200
    ml
    warm water
  • 1/2
    cup
    raisins or chocolate chips
  • oil for deep frying
  • castor sugar to dust
 

Method

00:25
 
 Rub the butter into the flour and mix in salt, sugar, spices and mixed peel, if using.

Add the yeast and mix.

Beat the egg and warm water together and add to the dough.

Mix to form a soft dough then knead for 5-10 minutes until smooth and elastic.

Divide into 24 pieces and roll into balls.

Place on a lightly floured surface, cover and allow to rise until doubled in size.

Mix the flour, oil and water together and place in a piping bag.

Pipe crosses onto the buns.

Heat a large pot of oil to 180C and fry the doughnuts, in batches until golden and puffed.

Remove from oil and immediately dust in castor sugar.

Recipe reprinted with permission from The Kate Tin, to see more recipes click here.
 

Read more on: recipes  |  baking
 

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