Apple doughnuts

A fruity take on a classic sweet treat - by Kerrie Worner

Cath Muscat

Proudly supported by

Apple. Cinnamon. Doughnut. What's not to love?!

Ingredients

1 cup plain flour
1 teaspoon baking powder
2 tsp cinnamon
1¼ cups buttermilk
2 large eggs
Vegetable oil, for frying
4 medium (600g) Granny Smith apples
½ cup caster sugar
Maple syrup, to serve

Note: Banana doughnuts are an easy variation. Dip 2cm-thick diagonal slices of firm banana in batter. They’ll cook slightly faster than apples.

Method

To make batter; whisk flour, baking powder and 1 teaspoon of the cinnamon in a bowl. Set aside. In a separate bowl, whisk together buttermilk and eggs until well combined. Add to flour mixture and whisk until smooth.
Heat a large saucepan over a medium heat and pour in enough oil to come halfway up the sides. Heat until a piece of bread sizzles and turns golden (about 175°C, see tip). Cut one apple at a time into 8mm-thick slices. Using a 3cm round cutter, cut out the core. Put apple rings in batter and turn to coat.
Using a fork, lift an apple ring out of batter, allowing a little to drip off. Lower into hot oil. Cook 3 rings at a time for 3-4 minutes, turning until puffed and golden.
Combine sugar and remaining cinnamon in a large bowl. Add hot apple rings and turn to coat lightly. Repeat with remaining apples and batter. Serve immediately, drizzled with maple syrup.

Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.