Hot Cross Donuts

• 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:

• ½ cup White Wings plain flour
• 5 tbs cold water

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.