Mini hot cross bun doughnuts
|60 g||butter — or margerine|
|420 g||flour — cake|
|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|
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.