Wednesday, April 9, 2014

Mini hot cross bun doughnuts

Deep-fried hot cross buns, people. Easter treats just don't get any better than this! Wait, maybe they do, 'cos I have some fabulous Easter recipes coming up in the next week so hang onto your sweet tooth! 

Sometimes people ask me how I think of deep-frying a hot cross bun. And the answer is that I dream about food at night. Not in that 'swimming in melted chocolate' kind of way (although isn't that what we'd all like!) but more in a 'wake up in the middle of the night with a recipe idea' kind of way. Which makes me pretty food-obsessed but it's where I get my best ideas. Like deep-frying hot cross buns, or making millionaire shortbread into a cake or giving sweetie pies a red velvet twist. Let's be honest, it's a little weird (or a lot weird, depending on your weird-o-meter), but we all have our quirks! Mine just happens to result in yummy things!

Photograph by Gunther Schubert of Vorsprung Studio

Mini hot cross bun doughnuts
Makes 24

60g butter or margarine
420g cake flour
1 tsp salt
50ml sugar
1 tsp mixed spices
1 tsp ground cinnamon
1 tsp mixed peel (optional)
10g Instant dry yeast
1 egg, beaten
200ml warm water
½ cup raisins (or chocolate chips)

¼ cup flour
1 tbsp oil
2 tbsp water

Oil, for deep-frying
Castor sugar, to dust

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.

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