Hot Cross Donuts

Prep: 30 mins
Cook: 10 mins
Servings: 18
hot cross donuts

If you make anything this Easter, it has got to be these Hot Cross Donuts. Rolled in cinnamon and stuffed with Nutella… they’re absolutely irresistible. Try making Hot Cross Donuts this Easter.


  • 3¼ cups White Wings plain flour
  • ¼ cup CSR Caster Sugar
  • 3 tsp instant dried yeast
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • pinch of salt
  • 1 cup milk, warmed
  • 100g butter, melted
  • 3 egg yolks, lightly beaten
  • canola oil for deep-frying

To Garnish:

  • 1 cup CSR Caster Sugar
  • 2 tsp cinnamon
  • 250g of salted caramel, jam, or chocolate hazelnut filling to pipe into donuts.

Flour Paste:


  1. Line 2 baking trays with baking paper.
  2. In a large bowl combine flour, sugar, yeast, cinnamon, nutmeg & salt. Make a well in centre.
  3. Add warm milk, melted butter and egg yolks, and mix until dough comes together (it will be sticky). Turn dough onto a well-floured surface and knead for 5 mins or until smooth and elastic.
  4. Brush a large bowl lightly with oil. Place dough in prepared bowl and cover loosely with plastic wrap, then a cover with a tea towel. Set aside in a warm place for 1½ hrs or until dough has doubled in size.
  5. Punch down dough with your fist. Turn onto a floured surface and knead for 3–4 mins or until smooth. Roll out dough until 1cm thick. Using a 6cm cutter, cut 18 rounds from dough and place on prepared trays. Cover with a clean tea towel and set aside in a warm part of the kitchen for 25–30 mins or until doughnuts have doubled in size.
  6. To make flour paste, place flour in a small bowl. Gradually add cold water, mixing until a smooth paste forms. Spoon flour paste into a small piping bag. Pipe crosses onto donuts.
  7. Spread cinnamon and sugar over a large plate.
  8. Pour canola oil into a large, deep heavy-based saucepan until one-third full. Heat to 180°C over a medium-high heat (oil is ready when a cube of bread dropped in it turns golden in 15 secs). Using a slotted spoon, lower 1–2 donuts into hot oil and deep-fry for 45–60 secs each side or until golden and puffed. Place cooked donuts onto a tray lined with paper towel to drain.
  9. Roll in extra cinnamon sugar to evenly coat. Repeat with remaining doughnuts. Set aside to cool for 5 mins or until doughnuts are just warm.
  10. Place desired filling into a piping bag fitted with a plain 1cm nozzle. Push nozzle into side of each warm donut and pipe sauce into donuts.
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