Apple doughnuts

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667

Makes 12


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
25g cinnamon


  1. 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.
  2. Whisk the flours, brown sugar, baking powder, salt, bicarbonate of soda and spices in a large bowl.
  3. 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.
  4. Cover the bowl with clingfilm and refrigerate for one hour, or until firm.
  5. Meanwhile, combine the sugar and cinnamon for the coating in a bowl.
  6. 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.
  7. 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.
  8. Fry the small doughnut holes for about one minute on each side.
  9. 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


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