Hot Crossed Doughnut Bites
Ingredients:
For the doughnut bites:
10 g instant yeast...
¼ cup sugar
150 ml warm milk
325 g flour
Pinch of salt
2 tbsp. sunflower oil
1 egg; lightly beaten
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground ginger
¼ cup sultanas
Vegetable oil; for frying
Castor sugar; for dusting
For the crosses:
¼ cup flour
Pinch of sugar
2 tbsp. water
Method:
1. Place the yeast into a small bowl and add a tbsp. of sugar and two tbsp. of warm milk.
2. Mix to form a paste and then set aside for 10 min. or until frothy.
3. Sift 225 g of the flour, salt, cinnamon, nutmeg and ginger into a large bowl and make a well in the centre.
4. Pour the frothy yeast mixture into the well, together with the remaining warm milk, oil and beaten egg.
5. Mix together using the back of a knife and then add in the remaining flour.
6. Tip out onto a lightly floured surface and knead until smooth and elastic.
7. Place dough into a lightly greased bowl, cover with a clean tea towel and leave in a warm place to rise for about 45 min. or until the dough has doubled in size.
8. Once the dough has risen, add the sultanas and knock back (punch down) the dough.
9. Divide dough into 20 small balls and place onto lightly floured baking tray.
10. Cover with a tea towel and set aside for another 30 min. or until the balls have doubled in size.
11. To make the crosses, mix together the flour with the water until a thick paste is formed. Place into piping bag and pipe a thin cross on each ball.
12. Deep-fry the doughnuts in hot oil until golden brown and cooked through.
13. Remove from oil and immediately dust with castor sugar. Serve warm.
Makes: 20
Ingredients:
For the doughnut bites:
10 g instant yeast...
¼ cup sugar
150 ml warm milk
325 g flour
Pinch of salt
2 tbsp. sunflower oil
1 egg; lightly beaten
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground ginger
¼ cup sultanas
Vegetable oil; for frying
Castor sugar; for dusting
For the crosses:
¼ cup flour
Pinch of sugar
2 tbsp. water
Method:
1. Place the yeast into a small bowl and add a tbsp. of sugar and two tbsp. of warm milk.
2. Mix to form a paste and then set aside for 10 min. or until frothy.
3. Sift 225 g of the flour, salt, cinnamon, nutmeg and ginger into a large bowl and make a well in the centre.
4. Pour the frothy yeast mixture into the well, together with the remaining warm milk, oil and beaten egg.
5. Mix together using the back of a knife and then add in the remaining flour.
6. Tip out onto a lightly floured surface and knead until smooth and elastic.
7. Place dough into a lightly greased bowl, cover with a clean tea towel and leave in a warm place to rise for about 45 min. or until the dough has doubled in size.
8. Once the dough has risen, add the sultanas and knock back (punch down) the dough.
9. Divide dough into 20 small balls and place onto lightly floured baking tray.
10. Cover with a tea towel and set aside for another 30 min. or until the balls have doubled in size.
11. To make the crosses, mix together the flour with the water until a thick paste is formed. Place into piping bag and pipe a thin cross on each ball.
12. Deep-fry the doughnuts in hot oil until golden brown and cooked through.
13. Remove from oil and immediately dust with castor sugar. Serve warm.
Makes: 20