Most Marvellous Saxby’s Cider Apple Doughnuts
Who doesn’t love a good doughnut? Yes, quite. That’s why we developed this lip-smackingly lovely gluten-free doughnuts recipe. These little beauties are oven-baked so don’t require a deep-fat fryer – which means you can easily recreate them in your home kitchen. Our recipe was developed using the scrumpy-diddly-umptious (see what we did there?) cider from the good folk over at Saxby’s Cider in Northamptonshire. If you can’t get hold of this, you can use a different variety.
- 225ml Saxby’s Cider
- 140g Most Marvellously Magical Gluten-Free Plain Flour
- 1 tsp gluten-free baking powder (e.g. Dr Oetker)
- 1/2 tsp bicarbonate of soda
- 1/4 tsp fine sea salt
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- A pinch of ground cloves
- 115g caster sugar
- 60g butter
- 1 large egg
- 60ml buttermilk
- 1 tsp vanilla bean paste (or extract)
- 2 six-hole doughnut pans
- Cinnamon sugar for dusting
- Step 1 Pour the cider into a pan and heat until it has reduced to half its original volume (around 110ml). Leave to cool.
- Step 2 Cream the butter and sugar together until light and fluffy. In a separate bowl, sieve all the dry ingredients together (flour, baking powder, bicarb., cinnamon, nutmeg, salt and cloves) 3-4 times until fully blended.
- Step 3 Once the reduced cider has cooled, add it into the butter/sugar mix along with the vanilla, egg, buttermilk and 1 tbsp of your sieved dry ingredients. Whisk to combine. Don’t panic if the mixture curdles at this point.
- Step 4 Add the remaining dry mixture to your wet ingredients and whisk until you have a smooth batter.
- Step 5 Transfer the batter to a large piping bag with a wide round nozzle attached and pipe the batter into your doughnut pans (which you can grease if you like – we don’t as we find the doughnuts come out easily enough after a gentle teasing with a palette knife). You really only need to fill each ring half way up – trust us on this! It may look like a measly amount of batter but if you fill the rings too high, you’ll end up with curious not-quite-round/half-holed doughnuts
- Step 6 Pop your doughnuts in the oven at190c /170 fan /Gas 5 for around 10 minutes until the dough springs back when you lightly press your finger into the top.
- Step 7 When the doughnuts are cool enough to handle, remove them from the pans and roll them in cinnamon sugar to coat. The sugar will hold on its own, but for a more indulgent baked doughnut that tastes more like its deep-fried counterpart, dip each doughnut in melted butter before rolling in cinnamon sugar.
- Step 8 Enjoy!