Mini hot cross bun doughnuts

24 servings Prep: 30 mins, Cooking: 25 mins

By Food24 April 17 2014
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Ingredients (13)

60 g butter — or margerine
420 g flour — cake
1 tsp salt
50 ml sugar
1 tsp mixed spice
1 tsp cinnamon — ground
1 tsp mixed citrus peel
10 g instant dried yeast
1 eggs — beaten
200 ml water — warm
1/2 cup raisins — or chocolate chips
oil — for deep frying
caster sugar — to dredge
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 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.

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