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Hot Cross Donuts

Name: Hot Cross Donuts
Prep time: 30 min
Cook time: 10 min
Yield: 18
Ingredients: 3 ¼ cups plain flour; ¼ cup Chelsea Caster Sugar; 3 tsp instant dried yeast; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; pinch of salt; 1 cup milk, warmed; 100g butter, melted; 3 egg yolks, lightly beaten; canola oil for deep-frying; To Garnish; extra 1 cup Chelsea Caster Sugar; 2 tsp cinnamon; 250g of salted caramel, jam, or chocolate hazelnut filling to pipe into donuts.; Flour Paste; ½ cup plain flour; 5 tbsp cold water

Preparation

30 mins

Bake

10 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

3 ¼ cups plain flour
¼ cup Chelsea Caster Sugar
3 tsp instant dried yeast
1 tsp ground cinnamon
¼ tsp ground nutmeg
pinch of salt
1 cup milk, warmed
100g butter, melted
3 egg yolks, lightly beaten
canola oil for deep-frying

To Garnish

extra 1 cup Chelsea Caster Sugar
2 tsp cinnamon
250g of salted caramel, jam, or chocolate hazelnut filling to pipe into donuts.

Flour Paste

½ cup plain flour
5 tbsp cold water

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Method

In a large bowl combine flour, sugar, yeast, cinnamon, nutmeg & salt. Make a well in centre.

Add warm milk, melted butter and egg yolks, and mix until dough comes together (it will be sticky). Turn dough onto a well-floured surface and knead for 5 minutes or until smooth and elastic.

Brush a large bowl lightly with oil. Place dough in prepared bowl and cover loosely with plastic wrap, then a cover with a tea towel. Set aside in a warm place for 1½ hours or until dough has doubled in size.

Line 2 baking trays with baking paper. Punch down dough with your fist. Turn onto a floured surface and knead for 3-4 minutes or until smooth.

Roll out dough until 1cm thick. Using a 6cm cutter, cut 18 rounds from dough and place on prepared trays.

Cover with a clean tea towel and set aside in a warm part of the kitchen for 25-30 minutes or until doughnuts have doubled in size.

To make flour paste, place flour in a small bowl. Gradually add cold water, mixing until a smooth paste forms. Spoon flour paste into a small piping bag. Pipe crosses onto donuts.

Spread extra cinnamon sugar over a large plate. Pour canola oil into a large, deep heavy-based saucepan until one-third full. Heat to 180° over a medium-high heat (oil is ready when a cube of bread dropped in it turns golden in 15 seconds). Using a slotted spoon, lower 1-2 doughnuts into hot oil and deep-fry for 45-60 seconds each side or until golden and puffed. Place cooked donuts onto a tray lined with paper towel to drain.

Roll in extra cinnamon sugar to evenly coat. Repeat with remaining doughnuts. Set aside to cool for 5 minutes or until doughnuts are just warm.

Place desired filling into a piping bag fitted with a plain 1cm nozzle. Push nozzle into side of each warm donut and pipe sauce into donuts