Hot cross bun and white chocolate cake doughnuts

Illanique Van Aswegen
Prep: 40 mins
Rate this recipe


By Food24 February 21 2017
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

CAKE DOUGHNUTS:
2 eggs — large
11/4 cup flour — self-raising
1/2 cup brown sugar
1/2 cup milk
1/4 cup sunflower oil
1 tsp Vanilla essence
1 tsp ginger — ground
1/2 tsp cinnamon — ground
orange — zest only
1/2 cup fruitcake mix
100 g white chocolate — finely chopped
ICING:
1/4 cup icing sugar
2 tsp water
Tap for ingredients
Tap for ingredients

Method:

Pre heat the oven to 180°C. Grease a mini cake doughnut pan with nonstick cooking spray. Whisk the eggs, flour, sugar, milk,oil, vanilla, ginger, cinnamon and orange zest together until smooth. Fold in the fruitcake mix and chocolate.

Transfer the mixture to a piping bag fitted with a large round nozzle. Pipe the mixture into the doughnut pan. Bake for 12 minutes or until a cake skewer comes out clean. Cool in the tin for 5 minutes before transferring to a cooling rack.

Make the icing once the cake doughnuts have cooled. Combine the icing sugar and water and stir until smooth. Transfer it to a small piping bag with a fine tip. Pipe a cross over each doughnut and allow the icing to firm up, about 15 minutes.

Tip:

Depending on the brand, the fruitcake mix might be too coarse. Chop it finer if needed and make sure it’s able to pass through a large piping nozzle.

Reprinted with the permission of Illanique van Aswegan.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.