Michael and Rachel's

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Apple Doughnuts

Updated: 09 May 2019

Ingredients

210g plain GF flour 1/2 tsp xanthan gum 1 and 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp cream of tartar 1/4 tsp salt 1 tsp cinnamon 150g caster sugar 84g unsalted butter, at room temperature 2 eggs, beaten 6 fluid ounces apple juice

Topping: 67g granulated or caster sugar 1 tsp cinnamon

Method

  1. Preheat oven to 160c. Grease two doughnuts pans and set aside.
  2. In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, cream of tartar, cinnamon, and sugar, and whisk to cmobine.
  3. Create a well in the cetre of the flour mixture, and add the butter, eggs and apple juice. Mix to combine (the batter will be very soft).
  4. Transfer to a piping bag or squeezy bottle. Squeeze the batter into the doughnut wells until they are about three quarters full. Shake the pan bakc and forth horizontally until the batter is in an even layer in each well.
  5. Place in the centre of the preheated oven and bake until the tops of the doughnuts spring back when pressed gently - about 12 minutes. The underside will be browned but the tops will be pale. While the doughnuts are cooking combine the cinnamon sugar topping ingredients in a bowl and mix.
  6. Remove pan from oven and allow the doughnuts to cool for a couple of minutes until they are no longer too hot to touch. Turn out the doughnuts into the cinnamon sugar and toss until well coated on all sides. Place finished doughnuts on a sheet of parchment paper and serve immediately.