Just to warn you, I have an exam tomorrow (the SJT) that counts for 50% of the points in my application for a junior doctor position - so it's safe to say that that though these are baked and not fried, they are by no means healthy. Indulge with me! ;)
Makes 40 mini donuts
Ingredients
For the donuts
1 cup plain flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp mixed spice
1/2 tsp salt
1/3 cup maple syrup/ agave/ honey
1/4 cup apple juice/ cider (this was apple cider in the original recipe but my mum isn't a big fan of alcohol in general so I substituted it with juice - but of course you can use either!)
1/4 cup apple sauce
1 tbsp canola/ rapeseed oil
1 tsp vanilla extract
For the apple cider glaze
1 cup icing sugar
2 tbsp apple juice/ cider
For the cinnamon sugar topping
1/2 cup granulated sugar
1 tbsp cinnamon
1/4 tsp nutmeg
Method
- Preheat the oven to 180 degrees C. Brush a mini donut tray with oil (I have a 20-donut tray, so I did it in two batches).
- In a bowl combine the flour, baking powder, bicarbonate of soda, spices and salt.
- In a separate bowl, whisk together the maple syrup, apple juice/ cider, apple sauce, canola oil and vanilla extract. Add this mixture to the dry ingredients and combine.
- Spoon or pipe batter into the donut tray. Don't fill more than 3/4 full - this is quite tedious but persevere, it's worth it!
- Bake for 6-8 minutes and allow to cool in the tray for a few minutes. Then, carefully remove from the tray and allow to cool completely on a cooling rack.
- In the mean time make the glaze and sugar. In a shallow bowl whisk together the icing sugar and apple juice/ cider. In another bowl mix the ingredients for the cinnamon sugar topping.
- Once the donuts are cool, dip them into the glaze and immediately sprinkle with the cinnamon sugar. Let the glaze harden and enjoy (or do what I did and eat 7. Talk about comfort eating)
Very mini
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