Easter Hot Cross Bun Doughnuts stuffed with Chocolate

Try our delicious Easter Hot Cross Bun Doughnuts stuffed with Chocolate

You can do it

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60g Stork Baking Margarine, cubed, at room temperature
420g cake flour
1 tsp salt
50ml soft brown sugar
1 tsp mixed spices
1 tsp ground cinnamon
1 tsp mixed peel (optional)
10g Instant dry yeast
1 large egg, beaten
200ml warm water
½ cup raisins

¼ cup flour
1 tbsp melted Stork Baking Margarine
2 tbsp water

Vegetable oil, for deep-frying
Castor sugar to dust
200g chocolate hazelnut spread, to fill

Step by step method

  1. Rub the Stork Bake into the flour and mix in salt, sugar, spices and mixed peel, if using.
  2. Add the yeast and mix. Beat the egg and warm water together and add to the dough.
  3. Mix to form a soft dough then knead for 5-10 minutes until smooth and elastic. Mix in the raisins.
  4. Divide into 24 pieces and roll into balls. Place on a lightly floured surface, cover and allow to rise until doubled in size.
  5. Mix the flour, oil and water together and place in a piping bag. Pipe crosses onto the buns.
  6. Heat a large pot of oil to 180C and fry the doughnuts, in batches until golden and puffed.
  7. Remove from oil and immediately dust in castor sugar.
  8. Place the Nutella in a piping bag fitted with a small plain nozzle. Pierce a hole in the side of the doughnut, insert the nozzle and fill each doughnut with nutella.
  9. Step 1