Apple cinnamon doughnuts
Time: 30 minutes plus 8 minutes baking
Serves: 18 douoghnuts
150g (1 cup) Plain flour
1 tsp baking powder
½ tsp salt
110g (1/2 cup) golden caster sugar
110ml (1/2 scant cup)milk
20g (2 tbsp) butter (unsalted) (melted)
1 tsp vanilla extract
For the coating
½ cup granulated sugar
½ tsp cinnamon
2 tbsp butter
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If you read this blog regularly you’ll know that we’ve been given a lovely batch of homegrown apples and are slowly turning them into some delicious autumnal bakes. Last week we made a caramel and apple loaf, which was the nicest thing we’ve baked in a while (but apple and caramel is one of my favourite combos), so I wanted to try something that was just as good.
We made some iced baked doughnuts last year but haven’t used the mini doughnut pan since then so I thought this would be the perfect chance. In a quiet moment, Hannah and I turned our tasty plain doughnut recipe into some scrummy autumnal apple and cinnamon doughnuts. Again, we’re baking them in the oven because I don’t trust the kids, or myslef, around hot oil!
Doughnuts are an easy baked for kids to try as you just mix the wet ingredients into the dry ones. You don’t even have to wait for long for them to bake – just 7 or 8 minutes – which is even better for impatient little soux chefs!
Preheat the oven to 160C / 140C Fan / 320F and grease the mini doughnut tins with oil or butter to stop the doughnuts from sticking.
Mix the dry ingredients together
Get your little one to help you measure the flour (150g), baking powder (1 tsp), salt (1/2 tsp)and granulated sugar (110g) out and add to a large mixing bowl. Give it all a good mix.
Mix the wet ingredients together
In a separate bowl, measure the milk (110ml), melted butter (20g), eggs and vanilla extract (1 tsp). Whisk it all together.
Mix everything together
Make a well in the flour bowl, and gradually pour the liquid in while your little ones stir it in. Stir until it is well mixed into a smooth batter.
Add the apple
Peal, core and grate the apple. Squeeze out the juices ( we just used put it in a clean muslin) then add the apple pulp to the doughnut batter. Add around 10ml of the apple juice to the mixture as well to give it a little more fresh apple flavour. Give everything one final mix.
Bake the doughnuts
Use a teaspoon to carefully spoon the doughnut batter into each of the holes in the tin. Only fill up to about ¾ full as the mixture rises when it bakes.
Bake in the oven for around 8 minutes. They’re ready when they’re golden in colour. Remove from the oven and leave in the tin for a few minutes.
Remove the doughnuts from the tin by flipping it over and gently tapping on the base. If they won’t come out, carefully loosen the doughnuts from the tin with a blunt knife.
Coat the baked apple cinnamon doughnuts doughnuts
Melt the butter in the microwave while you measure out the sugar and cinnamon into a small bowl. Get your kids to dip each doughnut in turn into the butter, coating both sides before adding it into the sugar bowl. Turn it over so it’s covered on both sides and set aside. Finish all the doughnuts in the same way.
Serve and enjoy!