Cinnamon and Apple Doughnuts
These doughnuts are an easy peasy baked treat capitalising on the peak autumn flavours of apple and cinnamon. So delicious and easy to make, without the faff of making frostings and glazes, that you will find yourself making them all year round. The easiest way to transfer the mixture to the pan is to put it in a piping bag and pipe it into each donut-shaped indentation – this minimises drips and helps you make each donut equal in size.
For the doughnuts:
100g self-raising flour
50g caster sugar
¼ tsp bicarbonate of soda
¼ tsp salt
75ml semi-skimmed milk
50g melted butter, salted (plus an extra teaspoon for greasing the pan)
1 free-range egg, medium size
50g cooking apple, peeled and grated
For the decoration:
2 ½ tbs caster sugar
½ tbs cinnamon
- Preheat the oven to 160 degrees Celsius fan (320 degrees Fahrenheit fan).
- Using the pastry brush paint melted butter over every indentation of the doughnut pan.
- Place the dry ingredients (flour, bicarbonate of soda, salt and sugar) in the mixing bowl and whisk.
- Crack the egg into the bowl, followed by the milk and melted butter and whisk until smooth.
- Add the grated apple and whisk again briefly.
- Transfer the mixture to a piping bag and snip off the end of the bag with kitchen scissors.
- Before the mixture has a chance to escape, pipe the mixture into each ring-shaped indentation in the pan until it looks like each indentation has a roughly equal amount of mixture.
- Bake for 12 minutes, then remove from the oven and leave on a heat-proof surface for a couple of minutes.
- Carefully loosen each donut from the pan (a mini palette knife works well for this) and tip the pan over so that all the donuts fall out.
- Mix the remaining sugar with the cinnamon and spread it out on a small plate. Place each donut on the plate and cover with cinnamon mixture, flip over and repeat.
- Your donuts are now ready to serve as pudding, snack or autumnal warmer with a mug of hot chocolate!