mini hot cross bun doughnuts
Enjoy the best of a hot cross bun, lightly spiced with juicy raisins, rolled into a sugar-coated doughnut. These take a little effort but are well worth it. You can swap out raisins for dried cranberries if you aren’t a raisin fan.
SERVES 25 PREP 45 mins plus 1 hr 45 mins proving COOK 25 mins MORE EFFORT V 3
230ml whole milk
550g strong white bread lour, plus
extra for dusting
50g golden caster sugar, plus 75g
for dusting
7g active dry yeast
1 orange, zested
1 lemon, zested
1 tsp mixed spice
½ tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
2 eggs
100g unsalted butter, cut into cubes and slightly softened, plus extra for proving
100g raisins or sultanas (or a
mixture of both)
1 earl grey teabag (optional) vegetable oil, for deep-frying
For the cinnamon chocolate
dipping sauce
75g dark chocolate, chopped 75g milk chocolate, chopped
½ tsp cinnamon
½ tsp ground ginger
50ml milk
75ml double cream
1 tbsp golden syrup
Warm the milk in a small saucepan over a medium heat. Once it begins to steam, set aside to cool slightly.
Meanwhile, in the bowl of a stand mixer with the dough hook attached, sift in 500g of the flour, then pour in the sugar, yeast, 1 tsp salt, orange and lemon zest, and all the spices. Mix gently to combine.
Once the milk is lukewarm, crack the eggs into the milk and whisk to combine. Turn the speed to low on the stand mixer, then pour in the wet ingredients slowly. Turn the mixer up to a medium speed and allow to knead for 8-10 mins, or until you can stretch a small bit of the dough and it becomes thinner so that you can see through it. If the dough rips, return the dough to the mixer.
Turn the mixer to medium speed and add the butter a cube at a time, waiting for the first piece to mix into the dough before adding the next. Once all the butter has been added, continue to knead for 5-6 mins. Test by stretching a small bit of the dough – it should be thinner.
Once the dough is ready, shape it into a ball, then put in a buttered bowl, cover and leave in a warm place for 1-2 hrs until doubled in size. When the dough has about 30 mins left, steep the teabag in 150ml boiling water, then add the raisins and sultanas. Set aside.
Once the dough is doubled in size, turn out onto a lightly floured surface. Drain the sultanas, then work them into the dough, kneading until evenly dispersed throughout.
Divide the dough into 25 pieces – they should each weigh around 45g. Shape them into little balls with lightly floured hands, tucking the raisins into the centre of the ball as much as you can. Put them, well spaced apart on a baking tray lined with baking parchment, then cover and leave somewhere warm for 45 mins-1 hr until they’re pued up.
Meanwhile, make the cross for the top of the doughnut. Whisk together the remaining 50g flour with 60ml water until pipeable but thick. Transfer to a piping bag and set aside.
To make the chocolate dipping sauce, put the chopped chocolate, cinnamon, ginger and a small pinch of salt in a heatproof bowl. Pour the milk, cream and golden syrup into a small saucepan and heat until steaming. Pour over the chopped chocolate and whisk to combine, until it becomes a smooth and glossy sauce. You can loosen it by warming in the microwave if it sets.
When the doughnuts are nearly ready, fill a large, deep saucepan with vegetable oil ensuring it is no more than a third full and heat to 160C-170C, or when a cube of bread dropped in browns in 30 seconds. Pipe a cross on each doughnut, then gently lower into the oil, trying to get them cross-side down first. You will have to do this in batches. Cook on each side for 3-4 mins, or until deep golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Toss the cooked doughnuts in 75g caster sugar in a bowl, then serve with the chocolate dipping sauce. The doughnuts are best eaten on the day.
PER SERVING 234 kcals • fat 11g • saturates 5g • carbs 28g • sugars 12g • ibre 1g • protein 4g • salt 0.3g