We lived in the USA for a while and our son, Sandy, still lives there. A great autumn favourite we found there is apple cider doughnuts (or donuts!), a truly delicious treat especially when served with apple butter. In the States apple cider refers to a non-alcoholic apple juice usually drunk hot as a warming drink mulled with spices. I have changed the recipe to include our own ingredients and these are baked rather than fried so are healthier. Our Apple Butter adds rich apple flavours!
8 tbsp Vale Apple Butter
200g Plain Flour
2 tsp Baking Powder
½ tsp Cinnnamon
¼ tsp Nutmeg
1 tsp Vanilla extract
100g melted butter
100g golden caster sugar
50g Melted butter
Beat together the melted butter, vanilla extract, egg, apple butter and milk in a jug and set aside
Place all of the dry ingredients in a bowl, then gradually add and stir in the liquid mixture. You should end up with a very thick batter (clotted cream consistency) which can be easily piped from a piping bag.
Spray the cups of a 12-slot doughnut tray with a small amount of cooking oil.
2/3 fill each cup with mixture – this can be done with a spoon or piped in from a piping bag.
Bake for 20 min in a preheated oven at 170 degrees (fan assisted; 190 degrees without fan; Gas Mark 5).
When ready the doughnuts should be springy to the touch and a golden brown colour on the top.
The doughnuts should tip out easily from the tray when cooked
When cooled, brush the doughnuts in melted butter and dip in a mix of the caster sugar with the cinnamon.
Serve with the remaining apple butter in the jar as a dip.