Wendy's hot cross bun jam donuts
White self-raising flour
No added sugar apple puree
¼ cup(s), (60ml)
2 tbs, (strawberry)
- Preheat the oven to 180℃. Combine self-raising flour, baking powder, sugar, apple puree, raisins, eggs, milk, cinnamon, mixed spice, and nutmeg in a large mixing bowl, mix until well combined.
- To make the flour paste for the cross, combine 1 tablespoon plain flour and about 1 - 2 tablespoons of water in a small bowl to make a smooth paste (the paste should not be runny therefore start with 1 tablespoon) Place in a snap-lock bag and snip off 1 corner.
- Spoon 1 tablespoon of batter into a 12-hole (40ml capacity) silicone mini muffin tray. Add even drops of jam in the middle of each donut. Then spoon over the remaining batter to completely cover the jam. Pipe crosses of the flour paste onto each donut. Bake for 15 minutes, or until golden and cooked through. Allow to stand in the tray for 5 minutes before transferring to a wire rack.
- Meanwhile, combine the glaze ingredients in a small heatproof bowl. Microwave on High (100%) for 10 seconds, or until sugar has dissolved, stir well then lightly brush each donut with the warm syrup glaze. Serve warm or at room temperature.