Hot Cross Bun Donuts
Prep Time5 mins
Cook Time13 mins
Total Time18 mins
Servings: 9
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.