Call me old-fashioned, but if I’m going to make a dessert, I like it to be a bit nutritious – therefore it must contain fruit.
These delicious apple doughnuts feature in lots of my recipe books and are guaranteed to prompt looks of sheer delight when you bring them out to the table.
This recipe uses apple cider, but you could replace with soda water if you don’t have any on hand at the time.
- 150g self-raising flour
- 30g cornflour
- 1 tsp baking powder
- 2 eggs (free-range are best)
- 200ml apple cider (or soda water)
- 4 Granny Smith applesOil for deep-frying
- 100g icing sugar
- 1 tsp cinnamon
1) Put the flours and the baking powder in a bowl and give it a good whisk to combine. Make a well in the centre and break in the eggs. Pour on the cider. Whisk until you have a lovely creamy batter.
2) Put the batter in the fridge for 30 minutes to make sure your doughnuts will be crispy.
3) Peel, core and quarter the apples. Heat the oil in a pot to 180ºC (check temperature with a thermometer), then dip the apples into the batter. Deep-fry for 3 minutes, until the apple and batter is cooked through.
4) You can also use a frying pan with less oil and turn the doughnuts after two minutes.
5) Make sure they are golden brown before removing from the oil, to ensure they’re done all the way through.
6) Mix the icing sugar and cinnamon together, then sprinkle over the hot doughnuts before serving.