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Tuesday, 24 September 2013


The most wondrous thing about these little bites are that as opposed to regular fried doughnuts, these ones are baked. I personally find frying things in a deep pan of scolding oil to be a bit scary (I don't own a deep fat fryer) so baking is an ideal alternative. As we are coming into the autumn/winter months, a warm plate of these with a mug of buttered hot cider is a perfect warming treat. The recipe is an adapted Lily Vanilli, a new favourite artisan baker of mine. I've been experimenting with her bakes a lot and I like how she uses seasonal vegetables as a healthy substitute in some of her cakes, if you're looking for a quirky recipe book for Christmas; definitely check out 'Sweet Tooth'.


A night before making the doughnuts, core and peel 2 cooking apples and cut them into small chunks. Soak them in 250ml of cider overnight with star anise. The next day...pre-heat oven to around 180 on fan. Mix 180g of flour with 2 tsps of baking powder and 65g of light brown sugar, a dash of sea salt and half a teaspoon of ground nutmeg. Rub 75g of refrigerated cubed butter into the flour mix to make a light breadcrumb texture. Drain the apples and leave them to dry on some kitchen roll. Meanwhile, mix 1 egg with 60ml of milk. Fold this into the breadcrumbs until a wet mix, then add the apple chunks and mix well. Place little blobs of batter into a mini muffin tray (should make about 12) and bake in the oven for 20 min. While baking, melt 100g of butter in a bowl and mix 100g of sugar with a pinch of nutmeg and cinnamon. When the doughnuts are ready, let them cool for 10 mins before removing from the tray. Then coat them in butter and roll them in the sugar mix. Don't hesitate with the amount of butter!

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