Print Recipe

Hot Cross Bun Donuts

Prep Time5 mins
Cook Time13 mins
Total Time18 mins
Course: Dessert
Cuisine: Easter
Keyword: Gluten Free
Servings: 9
Author: Lisa

Ingredients

Hot Cross Bun Donuts

  • 2/3 Cup plus 2 Tablespoons Arrowroot
  • 7 Tablespoons Coconut Flour
  • 1 teaspoon Baking Soda Bicarb Soda
  • Dash of Salt
  • 1/2 Cup Milk of choice
  • 4 Tablespoons Maple Syrup/Rice Malt Syrup Honey can be substituted
  • 4 Tablespoons Oil I used olive oil. If using Coconut Oil it needs to be melted
  • 2 teaspoons Vanilla Extract
  • 2 Eggs For vegan option substitute 1/2 Cup mashed Banana or Apple Sauce
  • 1/4 Cup Currants or Sultanas
  • Zest of 1 Orange
  • Zest of 1 Lemon

Sugar Spice Mix

  • 2 Tablespoons granulated Sugar Coconut, Raw etc
  • 1 teaspoon Mixed Spice
  • 1 teaspoon Cinnamon

Cross Paste

  • 1 Tablespoon Coconut Flour
  • 2 Tablespoons Arrowroot
  • 2- 2 1/2 Tablespoons Water

Instructions

Hot Cross Bun Donuts

  • Preheat the oven to 180C/360F. Grease a donut tin.
  • Mix the dry ingredients together in a mixing bowl. Add the wet ingredients and stir to combine.
  • Add the currants and zests.
  • Pour the mixture evenly into 12 donuts. A mini muffin tin or cake pop tin can be used instead but the cooking times will vary.
  • Make up and use the cross paste on the donuts before baking.
  • Bake for 13-15 minutes.
  • Immediately remove the warm donuts from the tray and roll in the sugar spice mix.
  • Eat warm or cooled.

Cross Paste

  • Combine the dry ingredients in a bowl and add the water whilst stirring. The paste will become quite thick like concrete.
    Place the paste in a ziplock bag or piping bag. Alternatively, you can use the edge of a knife or a tablespoon to drizzle the paste on.