Whilst thinking about Easter recently and trying to avoid the inevitable chocolate coma, I saw this recipe in Dish Magazine for an amalgamation of hot cross buns and donuts! What a combination - it certainly got my attention. Whats not to love about a donut flavoured like a hot cross bun!

Have to say they were delicious, and we did a very thorough taste test this morning with coffee. Meanwhile the younger generation were busy doing a grid search of the garden trying to hunt down the elusive easter eggs. Happy Easter everyone!

SPICED EASTER DONUTS

Adapted from recipe by Claire Aldous - Dish Magazine

INGREDIENTS

Donuts
1⅔ c plain flour
1½ tsp baking powder
½ tsp salt
1 tbsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
1 tbsp mixed spice
¼ cup raisins, chopped
⅓ c brown sugar
¼ c melted butter
1 orange, finely grated zest
1 lemon, finely grated zest
100ml milk
1 egg

Cinnamon Sugar
½ c sugar
1 tsp ground cinnamon

To Cook
vegetable oil for frying

Mascarpone Cream
100 g mascarpone
½ cup cream
¼ c icing sugar
½ tsp vanilla essence

Makes: 16

METHOD

Donuts
Mix the flour, baking powder, salt, sultanas, zested lemon & orange, the spices and sugar in a bowl. Whisk the melted butter, milk and egg together and mix into the dry ingredients to make a thick dough.

Roll the dough into small golf balls and place on a baking paper lined tray.

Pour 5cm of vegetable oil into a deep medium-sized saucepan, and heat to 160°C on a sugar thermometer.

Add 3 – 4 donuts to the oil at a time, and cook for approx. 3 minutes, turning to cook evenly. Remove from the oil with a slotted spoon and drain on kitchen paper, then add the next batch. Toss the cooked donuts in the Cinnamon Sugar, and keep warm in a low oven until all the donuts have been cooked.

Serve with Mascarpone Cream. Makes about 16 mini donuts.

Cinnamon Sugar
Combine the sugar and cinnamon in a small container.

Mascarpone Cream
Lightly beat all ingredients together in a bowl.