Recipe details
Ingredients
- 120g plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp mixed spice
- 1/2 tsp ground ginger
- A pinch of salt
- 75g fudge pieces
- 370ml apple cider
- 60g unsalted butter
- 30g Greek yoghurt
- 50g golden caster sugar
- 1 egg
- 1 tsp vanilla extract
For dusting:
- Reserved cider mix (see Instructions)
- 100g golden caster sugar
- 2 tsp ground cinnamon
Instructions
- Start by simmering the cider in a pan over a medium heat until it’s reduced by half (around 15-20 minutes) Stir in the butter until it’s completely melted and put to one side to cool a little.
- Pre heat your oven to 180ºc and grease your doughnut pan.
- Combine the plain flour, baking powder, bicarbonate of soda, spices and salt in medium bowl and put to one side.
- In a separate bowl, whisk together the golden caster sugar, egg, vanilla extract and Greek yoghurt until smooth. Stir in 100ml of the warm cider butter and combine.
- Pour the wet mix into the dry mix and fold together until just combined. Stir through the fudge chunks.
- Pour the batter into a piping bag and pipe into the doughnut rings until evenly distributed. Bake for 10 minutes.
- Pour the remaining apple cider butter into a shallow bowl and the stir the cinnamon and golden caster sugar mix into another one.
- Once your doughnuts are baked, let them cool for 5 minutes, turn out on to a cooling rack. Lastly, dip them in the apple cider butter briefly, followed by the cinnamon sugar, shaking off any excess.
- Enjoy warm or store in a cool dry pace for 2 days.
How do baked doughnuts differ to fried doughnuts?
Baked doughnuts differ from fried doughnuts in both texture and preparation. Instead of being deep-fried in oil, baked doughnuts are cooked in the oven, making them lighter and less greasy. While fried doughnuts have a crispy outer layer and a fluffy, airy inside, baked doughnuts tend to have a softer, cake-like texture. Baked doughnuts are often considered a slightly healthier option due to the reduced oil content. I also feel you have a lot more freedom with flavours and toppings for baked doughnuts, and they are less tricky to prepare.
How to store your baked doughnuts:
These baked Toffee Apple Cider doughnuts stay fresh for about 1 to 2 days when stored in an airtight container at room temperature. To extend their freshness, you can refrigerate them for up to 3 days or freeze them for up to a month. For the best taste and texture, warm them slightly before serving.
What other flavours can I add?
Whilst the spiced sugar coating is traditionally used with apple cider doughnuts, you can add a variety of delicious toppings and fillings to elevate baked doughnuts! Try adding chocolate chips, chopped nuts, or fresh fruit like blueberries to the batter. After baking, you can glaze them with vanilla, chocolate, or maple glaze, and sprinkle with toppings such as crushed nuts, sprinkles, or crushed biscuits. For fillings, try injecting them with jam, custard, or a creamy frosting for an extra indulgent treat!
