Most Marvellous Saxby’s Cider Apple Doughnuts

<span class="dojodigital_toggle_title">Most Marvellous Saxby’s Cider Apple Doughnuts</span>

Most Marvellous Saxby’s Cider Apple Doughnuts

23rd June 2017
: 12
: 30 min
: 10 min
: 40 min
: Moderate

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.

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Ingredients
  • 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
Directions
  • 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!