Apple and Cinnamon Doughnuts

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So today I have something a bit different for you. I’ve been linking up recently with a US based blogger Becky, whose blog, ‘quinoa and cookies’, you can read here. Becky has been diagnosed with coeliac disease and blogs about delicious coeliac friendly foods, as well as a great feature; around the world in 26 meals.  As we both have a similar love of food, and approach to the kitchen, we thought it’d be fun to each have a shot at one of each other’s recipes and blog about how we got on.

Now, from the moment we had this idea, I had my heart set on making one of her round the world meals and had even narrowed it down to one of two choices: the Malawian polenta cakes with wilted kale or the Norwegian meatballs, but that was before my boys got wind of the idea.  After they checked out the list and once they’d seen the apple cider doughnuts recipe I had lost. Doughnuts it was, although it was a close call between them and the brown sugar toffee cookies which, I have to agree with them, do sound perfect as a quick dessert sandwiched together with some ice cream.

I should mention here that I have tweaked the recipe so that it is no longer gluten free and that these doughnuts are made using freshly pressed unfiltered apple juice, which is called apple cider in the US. Here in the UK, what we call cider is slightly different, with an alcohol percentage ranging from around 4% to about 8%, although I have seen it stronger. It took a while for my boys to pick up on that one after we moved back, and resulted in quite a few raised eye brows when they tried to order it over here. Now I do think an adult version of these would actually be delicious made with british cider, but I did stick to local freshly pressed juice for my children’s sake. Although these aren’t strictly speaking doughnuts, as they aren’t made with yeast, the finished result was just as light and airy, and very very moreish. And without the extra proving stages they have the benefit of being out of the mixing bowl and onto your plate faster. Becky does give details in her original post of how to keep them and for how long but you’ll have to take her word for it; they only lasted ten minutes in my house. I’ll have to stick to my usual mantra: next time I’ll make double.

Apple Cinnamon Doughnuts Recipe 

Makes around 25- 30 balls

Liquid Ingredients:

240 ml freshly pressed apple juice

1 egg, beaten

1 tsp vanilla extract

120 ml half half (if cooking in Europe use 50% cream and 50% semi skimmed milk)

Dry ingredients:

250g plain flour

0.5 tsp salt

0.5 tsp nutmeg

1 tsp cinnamon

1 tbsp baking powder

30g caster sugar

About 40g caster sugar mixed with 0.5 tsp of cinnamon

Vegetable oil for frying.

Start by reducing down the cider from 240 ml to around 60 ml, then leave to cool until it has reached room temperature.

Warm up the oil in a pan (it needs to be around 10 cms deep), until it reaches 190 deg. C.

Combine the dry ingredients in a large mixing bowl, and the wet ingredients in a measuring jug.

When you are ready to start frying, mix the two together until you don’t have clumps of dry ingredients left.

Drop large teaspoons of batter into the hot oil, and flip them over after around a minute. Make sure you don’t overcrowd the pan; I cooked mine in batches of five.

Drain them on kitchen roll then toss in the cinnamon sugar.

If by now you haven’t got a small crowd around you with their hands out, then I can say serve whilst they are still warm. If your house is like mine, they’ll jump from the cinnamon sugar straight into a mouth. Just make sure you save one for yourself!

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