Home / Recipes / Custard-stuffed Hot Cross Doughnuts

Custard-stuffed Hot Cross Doughnuts

Preparation 1HR 55M

Cook 45

Serves 16

Method
Ingredients

Method

Place the water, sultanas, currants, cinnamon, vanilla bean and honey in a saucepan over medium-low heat. Bring to a simmer to cook for 5-7 minutes. Remove from heat and stir in Liqueur 43 (if using). Set aside for 30 minutes to steep and cool. Discard the vanilla bean and cinnamon quill. Drain through a sieve set over a jug, reserving the steeping liquid. Set aside.

To make the custard, place custard powder in a saucepan. Add 2 tablespoons of the milk and mix until smooth and well combined. Stir in the remaining milk, then add the cream. Cook over a medium heat, stirring constantly for 3-4 minutes or until the mixture boils and thickens. Add the chopped chocolate and mix until smooth. Set aside to cool. Spoon into a piping bag and place in the fridge until required.

Place the warmed milk in a jug. Add the yeast and 3 tablespoons of reserved steeping liquid to the warm milk. Set aside in a warm spot for 5-10 minutes until foaming. Place flour, mixed spice and butter into the bowl of a large food processor (your processor needs to be at least 12 cups). Process until butter is incorporated. With the motor running, pour the milk mixture and egg. Process for 1-2 minutes or until dough has formed a ball and is smooth and elastic. If the dough is a bit to sticky, add more flour, a tablespoon at a time, until it is the right consistency. Add drained sultanas and pulse to combine. Turn onto a floured surface and bring the dough together. Transfer to a lightly greased bowl. cover with a clean tea towel and set aside in a warm spot to rise for 1 hour or until mixture has doubled in size.

Line two trays with baking paper. Turn the dough onto a lightly floured surface and knead for 2 minutes, knocking the air out. Cut the dough into 16 even portions. Roll each portion into a ball and place on the lined tray and flatten slightly, allowing a little room between each to expand. Cover with a tea towel and set aside for 30 minutes to prove.

Place 4 doughnuts in the wire basket of an air fryer and brush with melted butter. Air fry at 180°C for 8 minutes or until crisp and golden. Transfer to a wire rack to cool. Repeat with the remaining doughnuts. (Alternatively, heat a saucepan of vegetable oil to 160°C and deep-fry doughnuts, turning halfway through, for 2-3 minutes or until golden and cooked through).

Cut a small slit into the base of each doughnut. Pipe custard into the slit on the base of each doughnut. Return to the rack, cut side down.Step 7

Brush the doughnuts with the remaining reserved steeping liquid and set aside for 5 minutes to set.

Place the melted white chocolate melts into a piping bag. Snip the corner and pipe a cross over each doughnut. Set aside for 5 minutes to set.

Ingredients

80ml (1/3 cup) water

90g (1 cup) Sunbeam Sultanas

45g (1/4 cup) Sunbeam Currants

1 cinnamon stick

1 vanilla bean, split lengthways

125ml (1/2 cup) honey

1 tbsp Liqueur 43 or your favourite liquor (optional)

7g sachet dried yeast

300ml milk, warmed

600g (4 cups) plain flour, plus extra for dusting

1/2 tsp mixed spice

100g unsalted butter, at room temperature, chopped

1 egg

Melted butter, to brush

White chocolate melts, melted, cooled

Custard

2 tbsp custard powder

200ml milk

125ml (1/2 cup) thickened cream

80g white chocolate coarsely chopped

Recipe Collection

Easter Rocky Road

Place almonds in a single layer on a microwave-safe plate. Microwave on high for 3-4 mins, stopping every 30 seconds to stir, until nuts are lightly toasted.
Grease a 20cm square cake pan and line the base and sides with baking paper.
In a large bowl combine almonds, raisins, marshmallows, cherries, coconut and 200g of the Easter eggs; toss to combine.
Place chocolate into a microwave safe bowl and microwave on medium for 2 mins. Stir every 30 seconds or until melted. Pour 1/4 of the chocolate into the base of the prepared pan; sprinkle the nut and marshmallow mixture over the top. Pour remaining chocolate evenly over the top. Tap pan gently to remove any air bubbles from the chocolate, then sprinkle the top with extra almonds, raisins, coconut flakes and remaining 100g Easter eggs. Refrigerate until set then cut the square into quarters and each square into half to form 8 rectangular pieces.

Hot Cross Sultana Muffins

Cream together the butter, sugar and orange rind until light and fluffy. Add the eggs one at a time beating well after each addition. Sift together the flour, cinnamon and combine with the Sultana Bran, Sunbeam Sultanas and walnuts. Add dry ingredients to creamed mixture alternatively with yogurt, until just combined. Spoon mixture into greased muffin pans filling ¾ full. Pipe on crosses. Bake in moderate oven for 25 minutes or until golden brown. Serve Warm.

Crosses:

Mix flour and water to a smooth paste. Fill into a small plastic bag, cut a small hole across the corner and use to pipe crosses.

Panforte

Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake pan.

Place sugar, honey and chocolate in a large saucepan and gently heat until chocolate is melted. Stir in the raisins, figs, cherries, cranberries and nuts. Mix well.

Add flour, cocoa and spices to mixture and working quickly mix it together until all combined. You may need to wear a thick rubber glove. Press mixture into prepared pan and bake for 13-15 minutes. Set aside to cool before removing from pan to cool completely.

Self-Saucing Chocolate Pudding

Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 4 cup capacity baking dish.
Combine flour, almond meal, sugar and cocoa in a large mixing bowl.
In a separate bowl, whisk together the butter, eggs and milk. Add to the dry ingredients with the raisins and mix well. Spoon into baking dish.
For the sauce, combine the water, sugar and cocoa. Pour over the batter in the baking dish and bake for 30-35 minutes until cake is cooked. Serve warm with ice-cream, cream or custard.

Easter Chickens

Combine mixed fruit, dates, seeds mix, hazelnuts, coconut, coconut oil and vanilla in the bowl of a food processor. Blend well until a thick paste is formed. Roll tablespoonfuls of mixture into balls and refrigerate.
Place chocolate into a heatproof bowl and place over a saucepan of gently simmering water. Mix until melted and smooth. Remove from heat.
Combine coconut and food colouring, tossing until well distributed.
Using a fork, pierce balls and dip into melted chocolate. Sprinkle with coloured coconut and set aside on a tray. Decorate with almonds, eyes and beaks. Refrigerate until required.

Mini Easter Panettone

In a medium bowl, whisk together the eggs, yolk and vanilla.

In a separate large bowl, combine the flour, yeast, sugar and salt. Pour in the warm milk, then add the egg mixture. Stir well to combine until a dough forms. Cover with cling film, sprayed with oil, and set aside to rest in a warm place for approx. 1 hour or until doubled in size.

Place 12 cardboard patty cases on a baking tray. Alternatively, place regular cases into a muffin tin. Set aside.

Stir in the butter, sultanas and mixed fruit. Mix until combined.

Divide the dough into 12 equal pieces and put into prepared cases.

Cover again and let rise for a further ½ hour.

Brush the tops with milk and bake for 25 mins or until cooked through and golden.

Cool on tray.

Meanwhile, make the icing.

In a small bowl, place the icing sugar and 1 tablespoon of water. Mix until a paste forms. Add small amounts of water until desired consistency. Add a few drops of food colouring to make a pale pink icing.

Drizzle over cooled cakes and sprinkle with dried rose petal leaves or your choice of sprinkles.

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