Spiced apple doughnuts with caramel sauce recipe
Autumnal apples make for a perfect, rustic dessert like these spiced doughnuts with a runny caramel sauce. For some extra warmth and that real comfort
- 200g plain flour
- 50g cornflour
- ½ tsp baking powder
- 4 tbsp caster sugar
- 1 medium egg, beaten
- 250-300ml cider or sparkling apple juice
- sunflower oil, for frying
- 3 apples, washed, cored and each sliced into 6 rings
- 1 tsp ground cinnamon
- 30g unsalted butter
- 50g light soft brown sugar
- 125ml whipping cream
For the sauce
- To make the caramel sauce, melt the butter and sugar in a small saucepan over a low heat. Cook for 10 mins, swirling the pan occasionally, until the sugar has dissolved and the mixture is deep golden. Stir in the cream, remove from the heat and set aside.
- For the doughnuts
- Combine the four, cornflour, baking powder, 1 tbsp caster sugar and a pinch of salt in a mixing bowl. Whisk in the egg and enough cider to make a thick, smooth batter.
- Mix the cinnamon and remaining sugar in a separate small bowl.
- Pour the oil into a large, deep saucepan so it comes a third of the way up the sides. Warm over a medium heat until it reaches 180°C on a thermometer, or until a small cube of bread turns brown in 1 min.
- Working in batches, dip the apple rings into the batter and fry for about 4 mins, turning over halfway, until golden. Use a slotted spoon to transfer to a plate lined with kitchen paper, then sprinkle over the cinnamon sugar. Repeat with the remaining apple and batter. Reheat the caramel sauce and serve alongside.
Keep sliced apple in water and lemon juice to stop it discolouring.