a bonus recipe for HXB doughnuts and HXB ice-cream

for the week that's in it

This is a little bonus recipe for the hot cross bun doughnuts and hot cross bun ice-cream that we’ve been making at work recently. I feel like I’ve said this before, but this is potentially my favourite thing I’ve ever made. The doughnuts (served hot) are made from hot cross bun dough and rolled in an orange/clove/cinnamon sugar, and the ice-cream has all the flavours of hot cross buns (orange, spices, vanilla), with some bay leaves infused in the custard for extra DEPTH. If you want to go the extra mile for your Easter desserts, I really recommend making these.

recipe: hot cross bun doughnuts

Ingredients

150g sultanas

1 orange

110g milk

1 egg

16g fresh yeast

270g strong flour

75g wholemeal flour

60g light brown sugar

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp salt

zest of 1/2 large orange

50g butter, soft

200g caster sugar

Pinch salt

1 tsp cinnamon

1 tsp ground cloves

Zest of 1 orange

Method

First, put the orange in a saucepan with water, bring to the boil, and simmer for 1 hour, until soft. Remove from the water and puree until smooth.

Next, soak the sultanas in hot water, and leave to one side for at least 20 minutes.

Put the orange puree, milk, egg, yeast, both flours, sugar, spices, salt and orange zest in the bowl of a stand mixer with the paddle attachment,

Knead for 8-10 minutes until the gluten has developed and it feels strong and smooth.

Add the soft butter and knead until combined.

Drain the sultanas and add to the bowl. Knead until combined - you may need to do this last step by hand to ensure the sultanas are evenly distributed.

Allow to prove for 1-2 hours, until doubled in size.

Divide into 25g balls, and roll each one into a neat round shape.

Leave to prove for 1-2 hours on an baking tray, lined with baking paper and oiled generously.

Heat your deep frier (or a pot of vegetable oil) to 160C.

Drop the doughnuts in in batches, turning halfway and frying for 3-4 minutes, until golden brown on both sides.

Remove and allow to cool on a baking tray lined with kitchen roll.

Combine all ingredients for the sugar in a bowl, using your fingertips to rub the orange zest into the sugar.

Serve the doughnuts hot, tossed in the sugar.

Hxb Doughnuts

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recipe: hot cross bun ice-cream