500ml cloudy apple juice
560g plain flour, plus extra for dusting
60g wholemeal flour
100g brown sugar
2 tsp baking powder
¾ tsp salt
½ tsp bicarbonate of soda
¼ tsp ground cardamom
¼ tsp nutmeg
¼ tsp cinnamon
¼ tsp allspice
2 large eggs
90g butter, melted
Vegetable oil, for deep frying
For the coating:
100g caster sugar
- Bring the juice to a rapid boil in a small saucepan over a high heat. Cook for about 10-12 minutes until reduced by half, then leave to cool completely.
- Whisk the flours, brown sugar, baking powder, salt, bicarbonate of soda and spices in a large bowl.
- In a separate bowl, whisk the eggs, melted butter and cooled cider. Stir into the dry ingredients until just combined; the dough will be sticky.
- Cover the bowl with clingfilm and refrigerate for one hour, or until firm.
- Meanwhile, combine the sugar and cinnamon for the coating in a bowl.
- Divide the dough in half. Roll each half out on a floured surface until it is about 1cm thick. Use a floured doughnut cutter to stamp out round doughnuts; reserve the small holes from the centres to make doughnut holes.
- Heat enough oil in a deep pot so that it comes halfway up the sides. When the oil is hot, lower a few doughnuts into the hot oil and cook for 2-3 minutes per side until golden brown. Remove to a plate lined with kitchen paper.
- Fry the small doughnut holes for about one minute on each side.
- Roll the doughnuts in the cinnamon sugar mixture while they are still warm.
Per Serving: 493kcals, 25.7g fat (5.5g saturated), 59.9g carbs, 20.3g sugars, 6.5g protein, 2g fibre, 0.26g sodium