I love the flavours of a Hot Cross Bun, the spiced bun and pumped fruit are something I want plenty of when the season is upon us. This recipe for Hot Cross Bun Baked Doughnuts is a spiced, zesty and fruit-studded baked doughnut with caramelised white chocolate topping for Easter.

I’ve decorated them with a dunking of a melted caramelised white chocolate topping, a dark chocolate cross and chocolate Easter decorations to complete the cute look of these baked doughnuts. They would be a great way to use up leftover Easter chocolate, that is if you have any leftovers! A nice addition to any Easter celebrations and afternoon tea table.

I have two-sized baked doughnut tins, of course, I do and was nice to do a mixture of the sizes of the baked doughnuts for this recipe. I used the mini one for my Mini Biscoff Baked Doughnuts with Biscoff Glaze Recipe which produces the cutest mini baked doughnuts that are just addictively sized for nibbling on or part of an afternoon tea selection or kiddos to enjoy. The larger of the two sizes are still light and fluffy so making them bigger doesn’t increase the guilt levels of these decadent doughnuts.

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Hot Cross Bun Baked Doughnuts Recipe

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• Author: foodnerd4life
• Total Time: 25 minutes
• Yield: Makes 9

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Description

Makes 9 Regular Sized Doughnut and 12 Mini Sized Doughnuts

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Ingredients

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For Baked Doughnuts – 

• 190g Plain Flour
• 3/4 tsp Baking Powder
• ¹/8 tsp Bicarbonate of Soda
• 1/4 tsp Salt
• 1/4 tsp Mixed Spice
• 1/4 tsp Ground Cinnamon
• 1 Orange, zested
• 30 g Unsalted Butter, melted
• 95 g Caster Sugar
• 1 Large Free Range Egg
• 60 ml Vegetable Oil
• 125 ml Semi Skimmed Milk
• 75g Mix Dried Fruit, raisins, cranberries
• Spray Oil, for tray greasing

For Decorating –

• 100g Caramelised White Chocolate, melted
• 25g Dark Chocolate, melted
• Chocolate Easter Decorations

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Instructions

1. Preheat the oven to 200ºC, spray the doughnut trays with oil and set aside.
2. Mix the flour, baking powder, bicarbonate of soda, salt, mixed spice, cinnamon and orange zest and set aside.
3. In a separate large bowl, mix the melted butter, vegetable oil and sugar. Once this is combined, mix in the egg and the milk and whisk through.
4. Slowly add the wet mixture to the dry, mix until just combined, careful not to over mix.
5. Spoon the doughnut batter into a piping bag and pipe into the prepared tin. Fill the tins halfway, scattering the dried fruit across the batter. Topping up with more batter until the tins are two-thirds full.
6. Bake in the oven for 8 – 10 minutes or until a cocktail stick comes out clean. Allow to cool on a wire rack. Repeat the process until all the batter is used.
7. When ready to decorate, dunk each doughnut into the melted caramelised white chocolate and allow to set on a wire rack.
8. Using a fine piping nozzle, pipe the dark chocolate into a cross, across each of the doughnuts. Using more dark chocolate attach the dark chocolate Easter decorations. Serve and enjoy!

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Cakes
• Method: Bake
• Cuisine: Easter

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