Hot Cross Bun Doughnuts

These bite size morsels are a fun Easter take on the much loved doughnut!


  • 3 cups (450g) plain flour
  • 60g chilled butter, chopped
  • ½ tsp salt
  • ¼ cup (55g) caster sugar, plus ½ cup (100g) extra
  • 1 tsp mixed spice
  • 1 tsp cinnamon, plus 1 tsp extra
  • 2½ tsp (10g) dry yeast
  • 1 egg, lightly beaten
  • ¾ cup (190mL) warm water
  • ½ cup (95g) milk chocolate bites
  • 395g condensed milk
  • 180g dark chocolate
  • Hot Cross Bun Paste
    • ¼ cup (35g) plain flour
    • 2 tsp caster sugar
    • 2-3 tbsp chilled water
  1. Combine flour and butter in medium bowl, rub in butter until mixture resembles breadcrumbs. Stir in salt, caster sugar, mixed spice, cinnamon and yeast.
  2. Place mixture in the bowl of an electric mixer fitted with a dough hook; add combined warm water and egg; beat for 10 mins on low speed, until it forms a soft and slightly sticky dough. Place on a lightly floured surface, kneed by hand 2-3 minutes until smooth and elastic. Divide into 24 pieces incorporating some milk choc bites.
  3. Make Hot x bun Paste: In a small bowl combine flour, sugar and chilled water, spoon into a small piping bag with a small round nozzle, pipe crosses onto tops of each ball. Allow the dough to prove in a warm place for 45 minutes or until the balls have doubled in size.
  4. Meanwhile, in a heavy based pan, place condensed milk and dark chocolate, stir over medium heat until chocolate has melted and sauce has thickened slightly.
  5. Heat oil in a large saucepan, using a thermometer heat the oil to 180˚C. Carefully lower the dough rounds into the oil and fry for 2-3 minutes each side until golden brown. Using a slotted spoon lift the balls from the hot oil and drain on absorbent paper, toss in extra caster sugar and cinnamon.

Article source:

191 Musgrave Road,
Red Hill QLD 4059

07 3367 3411