Makes about 18
Apple Cider reduction:
300ml Apple Cider/Sparkling Apple juice - reduce this down to about 100ml - or to 1/3 of the original amount
250g Flour
1 tsp Bi Carb Soda
1 tsp Baking Powder
2 Tsp Apple Pie spice mix *see below
Pinch salt
30g melted butter
1 egg @ room temperature
100g dark sugar
100g castor sugar
120ml milk - warm (30seconds on high)
1 tsp vanilla paste
Apple pie spice mix:
4 Tsp cinnamon
2 Tsp nutmeg
2 Tsp wattleseed
1 tsp cardamom
Topping:
200g Castor sugar
1 1/2 Tbsp apple pie spice mix
200g Melted butter
Pre heat oven to 180°C
Whisk flour, Bi carb, baking powder, spices & salt in a bowl then set aside
Whisk butter, egg, sugars, milk & vanilla until well combined, then add in the dry ingredients & mix until smooth
Add apple cider reduction into the batter and whisk until well combined - batter will be pancake thick
Spray donut trays with canola and pour batter into molds - half way only as they will rise a little
Bake for 10mins and cool on wire rack, while you prepare the topping
Dunk donuts into melted butter, then roll in sugar mix until well coated!
Tips:
I have also used left over apple cider reduction in place of the melted butter for the topping -less calories - both options are delicious!!
Wattleseed is a native, indigenous Australian ingredient and has a lovely nutty, almost mocha like flavour - it Is becoming more popular with kitchens around Australia as we learn more about our native ingredients in our own back yard! Click here for more info from the experts!
Happy baking
X