I did it! I finally did it! I couldn’t stand letting another year go by without finding out what would happen if you deep fried a hot cross bun.
You know, I’m really kicking myself for waiting this long.
It stands to reason, doesn’t it, that a pillowy soft bun would make a delicious, pillowy soft donut? And what could be better than tossing said bun-donut into a sand-dune of cinnamon sugar and then filling it with tangy raspberry jam?
Nothing. Nothing could be better.
These are actually really easy to make, too. One bowl and a wooden spoon did the job just fine for me. The only slightly fraught part is the deep frying. My best advice when working with hot oil it two fold; 1) don’t be scared, and 2) use your common sense.
Of course, if you have a deep frying machine this is the perfect time to use it! If you, like me, are too scared of what might happen if you let an actual deep fryer into your house, then just grab a nice, high sided pan, fill it with a couple of inches of oil, and make sure you use one of the back burners on your stove.
If you are going ANYWHERE for Easter – to a brunch, to a breakfast, to a lunch, to your grandma’s – then this is what you should bring with you. It’s traditional enough that people will totally get it, but different enough that they will be totally intrigued.
Plus they’re donuts. When is it ever a bad idea to bring donuts? Happy Easter, all you Easter celebrators out there!
- 1 tsp dried yeast
- ½ cup (125ml) milk, warmed
- pinch of salt
- 1 egg yolk
- 3 tbsp flavourless oil
- 1 + ¼ cup (185g) plain flour
- ½ cup mixed dried fruit
- oil, for frying
- 2 tbsp plain flour
- ¾ cup sugar
- 1 tsp cinnamon
- ⅔ cup raspberry jam
- To make the dough, dissolved the yeast in the warm milk, and then combine all the ingredients together in a large mixing bowl. Stir everything together with a wooden spoon until a stiff dough forms.
- Knead the dough briefly, just until it feels springy and firm, and then place the dough back in the bowl, cover it with plastic and leave it to rise for an hour.
- Once the dough has risen, knock it down and divide into six donuts, place them on a lined baking tray, and set aside again for an hour.
- Meanwhile, make the mix for the crosses by placing the flour in a small bowl, and slowly stirring in enough water to make a thick paste.
- Once the donuts are risen, either pipe or spoon over the flour paste to make the crosses on the buns.
- Preheat at least 2 + ½ inches of oil in a deep pan to 375F/180C. Carefully fry the donuts one or two at a time (depending on the size of your pan), for 1-2 minutes on each side, or until golden brown and cooked through.
- Set the donuts onto a cake rack to drain and cool slightly while you cook the rest.
- Place the sugar and cinnamon into a shallow bowl, stir them together, and once the donuts are cool enough to handle, toss them in the sugar to coat them well.
- Using a piping bag with a fine tip, fill the donuts with jam. Push the piping tip into the side of each donut and squeeze just until the donut feels slightly heavy.
- NOW EAT THEM!