Hot cross baked doughnuts

These doughnuts are a healthier version of the traditional fried doughnuts as they are bakedĀ and made with wholesome ingredients. The dark chocolate and hot cross make it a lovely treat for Easter too.

INGREDIENTS FOR DOUGHNUTS

112g almond flour
45g coconut sugar (or caster sugar)
1 egg
2 tbsp semi-skim milk (almond or other nut milk work well too)
1 tsp of vanilla extract
1/3 tsp apple cider vinegar
1 tsp baking powder

INGREDIENTS FOR CHOCOLATE GLAZE

90g melted dark chocolate ( 70% dark chocolate or milk chocolate)

INGREDIENTS FOR FILLING

5 tsp of Streamline less sugar strawberry jam

INGREDIENTS FOR HOT-CROSS GLAZE

4 tbsp of low-fat cream cheese
4 tbsp of coconut sugar (or caster sugar)

Preheat oven to fan bake 180C (360F)

Oil a 6 hole doughnut tin

In a mixing bowl, whisk together eggs, milk, vanilla extract, baking powder and apple cider vinegar.

Stir in almond flour and coconut sugar; Combine until it forms a thick batter using a spatula.

Fill each doughnuts hole using 1.5 tbsp of batter and add 1 tsp of Streamline strawberry jam and add another 1/2 tbsp on top of the jam to completely cover the jam.

Bake for 12-15 minutes or until a skewer inserted to the side in the doughnuts comes out clean, and the top is set and lightly brown.

Cooldown to room temperature on a rack, before adding the chocolate glazing and the cream cheese frosting cross.

Beat the caster sugar with cream cheese to make the hot-cross glaze and reserve.

Once the doughnuts are cooled down, take the doughnuts and dip them in melted chocolate one by one and place on top of a cooling rack to set the chocolate glaze for about 10 min.

Once the chocolate glaze is set; spoon the crosses on top of the doughnuts.

  • Prep time 15 Minutes
  • Cook time 15 Minutes
  • Yield 5
  • Skill level easy

Share this Recipe