Hot X Doughnuts
For me Easter is about finding the perfect hot cross bun, scouring the city for weeks hunting out the perfect fruit to spice ratio. A quick kiss under the grill, topped with a proper slice of butter is the only way to start an Autumn Sunday morning.
I wanted to make a desert this Easter that highlights my favourite Easter treat. A doughnut with all the hallmarks of a great hot cross bun, filled with sultanas soaked in whisky, lashings of peel and a perfect balance of spice. Once fried to golden glory fill these till plump with a thick whiskey and vanilla custard. In case you were wondering what we did with the rest of the whisky, I can confirm that a hot chocolate spiked with a dash of the good stuff completed my ultimate Easter treat.
- 1 cup whisky
- 1 ½ cups sultanas
- 3 cups plain flour
- 60g chilled butter
- ½ tsp salt
- ¼ cup caster sugar + ½ cup extra
- 2 tsp mixed spice
- 1 ½ tsp cinnamon + 1 tsp extra
- 10 g instant yeast
- 1 egg
- ¾ cup warm water
- 1 cup mixed peel
- Hot X Dougnut paste
- ¼ cup plain flour
- 2 tsp caster sugar
- 2 tbsp chilled water approx.
- Custard (Make the night before)
- 2 cups full cream milk
- 2 egg yolks
- ¼ cups sugar
- 2 tbsp flour
- 1 Vanilla pod
- 2 Tbsp reserved whisky
- Hot X Doughnuts
- 1. Pour whisky over sultanas and leave to soak in an air tight container for at least 24 hours.
- 2. Strain the sultanas and reserve the liquid.
- 3. Combine flour and butter in medium bowl, rub in butter until mixture resembles breadcrumbs. Stir in salt, caster sugar, mixed spice, cinnamon and yeast.
- 4. Place flour mixture in the bowl of an electric mixer fitted with a dough hook; add the sultanas, peel, warm water and egg; beat, about 10 mins on low speed, until it forms a soft and slightly sticky dough.
- 5. Remove from bowl, place on a lightly floured surface, kneed by hand 2-3 minutes until smooth and elastic.
- 6. Divide into 20 even portions and roll each into a ball, then place on a lightly floured surface allowing room for expansion.
- 5.Combine all Hot X Doughnut paste into a small bowl. Pipe crosses on top of each ball. Allow the dough to prove in a warm place for 45 minutes.
- 6.Heat oil in a large saucepan, using a thermometer heat to 180˚C. Lower the dough balls gently into the oil and fry each side for 2-3 minutes each side until golden brown. Carefully remove the doughnuts allowing the oil to drain for a few minutes. Toss in combined extra caster sugar and cinnamon until well coated.
- 7.Just before serving inject with Thick Whisky & Vanilla Custard.
- Whisky & Vanilla Custard.
- 1. In a small saucepan heat milk until bubbles form around edge. Remove from heat.
- 2. Remove seeds from vanilla pods and place in a medium sized mixing bowl with egg yolks, sugar and flour and whisk until smooth. Slowly whisk in the hot milk.
- 3. Transfer to back to the saucepan adding the vanilla pod. Cook over medium heat, constantly stirring until mix comes to a simmer. Cook for a further 1 minute or until the mixture thickens.
- 4. Remove from heat and refrigerate, until thick (overnight is best). Just before serving stir 2-3 tbsp of the left over whisky used to soak the sultanas.