The tasty flavours of a hot cross bun in doughnut form. My Hot Cross Bun Baked Doughnuts are a light and fluffy way to enjoy the flavours we all know and love.
Hot cross buns are something we all associate about Easter. These days there are so many different flavours of hot cross buns there really is something for everyone.
I have made hot cross buns before and they were very tasty, but not a quick process. Therefore I wanted to use some of the flavours you would find in a traditional hot cross bun in a doughnut. I decided to leave out the dried fruit typically found in hot cross buns because I wanted to keep these doughnuts light and fluffy. This also keeps people who aren’t fans of raisins and peel happy – my Mum will be pleased!
These Hot Cross Bun Baked Doughnuts are easy enough to make…once you get past one hurdle. The only critical step in this recipe, is making sure you don’t put too much batter into each doughnut hole. Now you may think this sounds simple enough, but take it from someone who knows; you need less batter than you may think!
For example when making cupcakes, you are usually recommended to fill the cases three quarters of the way. With these baked doughnuts, just under half full is plenty. Don’t get me wrong, if you over fill them it is by no means the end of the world. The only difference will be that instead of having the hole in the middle that a doughnut should have, this will fill in and they will come out of the oven looking more like a muffin.
Once you have got over this very small hurdle, everything else is a doddle. These Hot Cross Bun Baked Doughnuts are very quick to bake which makes them great to whip up over a busy Easter. Having said that, these doughnuts aren’t just for Easter! Just leave the cross off and they are a tasty year round doughnut!
As with most doughnuts these are best eaten the day you bake them or the next day. They will still be ok for a couple of days longer but not as fluffy.
For the doughnuts
190g plain flour
¾ tsp baking powder
¹⁄8 tsp bicarbonate of soda
¼ tsp salt
Pinch of ground nutmeg
¼ tsp ground cinnamon
1 orange, zested
30g butter, melted
95g caster sugar
For the glaze
200g icing sugar
45g butter, melted & cooled slightly
3 tbsp milk
Pinch of cinnamon
For the cross
30g icing sugar
1 tsp milk
- Preheat the oven to 200ºC and spray the doughnut trays with oil
- Mix together the flour, baking powder, bicarbonate of soda, salt, nutmeg, cinnamon and orange zest
- In a separate large bowl, mix together the melted butter, vegetable oil and sugar. Once this is combined, mix the egg and the milk
- Slowly add the wet mixture to the dry, mixing until only just combined before adding more liquid
- Once all combined, spoon the doughnut batter into a piping bag and pipe into the prepared tin. You only need one layer of batter in each doughnut ring
- Bake in the oven for 8 – 10 minutes or until a cocktail stick comes out clean. Allow to cool on a wire rack
- When the doughnuts are cool, make the glaze by mixing the icing sugar in a bowl with the melted butter and milk. Add in a pinch of cinnamon
- Dunk each doughnut into the glaze and turn it around making sure the top of each doughnut is completely covered
- Leave the glaze to set for 10 minutes or so before making the cross. Mix the icing sugar and milk together and spoon it into a piping bag. Cut a very small hole in the end and pipe a cross on each cupcake
- Leave to set for a few minutes before tucking in
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