Apple Cider Donuts

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

1. Whisk flour, Bi carb, baking powder, spices & salt in a bowl then set aside

2. Whisk butter, egg, sugars, milk & vanilla until well combined, then add in the dry ingredients & mix until smooth

3. Add apple cider reduction into the batter and whisk until well combined - batter will be pancake thick

4. Spray donut trays with canola and pour batter into molds - half way only as they will rise a little

5. Bake for 10mins and cool on wire rack, while you prepare the topping

6. 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

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