Whats better than a hot cross bun or a donut? Both together! A delicious, light and fluffy doughnut, stuffed with raspberry jam with a hint of mixed spices, topped with the signature cross.
The dough is easy to make, and I was really happy with the result. As always, please use a good quality gluten free to get the best result. Because its getting colder in Melbourne at the moment (I’m not ready for Winter), I’ve included tips to turn your oven into a proofing box (if you don’t have an actual proofing box like me). Also if you have a deep fryer this would make life easier but I just use a saucepan with a candy thermometer to check the temperature. It’s crucial to have the right temperature to make sure they cook perfectly.
Other varieties: You can also make them without the crosses, and add cinnamon instead of mixed spice to make cinnamon donut holes or glaze them (I’ll be trying this soon, so keep your eyes peeled for this recipe!)
*How to turn your oven into a proofer: Boil water, and pour approximately 750mls into a container/bowl placed on the bottom of the oven. Place your tray of doughnuts into the middle rack of the oven, and shut the door to allow them to rise.
Ingredients
Instructions