Thank you to Vicky from Most Marvellous Baking for this fab gluten-free doughnut recipe.
225ml Saxby’s Original Cider
1 tsp gluten-free baking powder (e.g. Dr Oetker)
1/2 tsp bicarbonate of soda
1/4 tsp fine sea salt
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
A pinch of ground cloves
115g caster sugar
- Pour the cider into a pan and heat until it has reduced to half its original volume (around 110ml). Leave to cool.
- Cream the butter and sugar together until light and fluffy. In a separate bowl, sieve all the dry ingredients together (flour, baking powder, bicarb., cinnamon, nutmeg, salt and cloves) 3-4 times until fully blended.
- Once the reduced cider has cooled, add it into the butter/sugar mix along with the vanilla, egg, buttermilk and 1 tbsp of your sieved dry ingredients. Whisk to combine. Don’t panic if the mixture curdles at this
- Add the remaining dry mixture to your wet ingredients and whisk until you have a smooth batter.
- Transfer the batter to a large piping bag with a wide round nozzle attached and pipe the batter into your doughnut pans (which you can grease if you like – I don’t as I find the doughnuts come out easily enough after a gentle teasing with a palette knife). You really only need to fill each ring half way up – trust me on this! It may look like a measly amount of batter but if you fill the rings too high, you’ll end up with curious not-quite-round/half-holed doughnuts.
- Pop your doughnuts in the oven at around 190c/Gas 5 (I bake in an AGA so put them on the bottom of the roasting oven, no plain shelf) for around 10 minutes until the dough springs back when you lightly press your finger into the top.
- When the doughnuts are cool enough to handle, remove them from the pans and roll them in cinnamon sugar to coat. The sugar will hold on its own, but for a more indulgent baked doughnut that tastes more like its deep-fried counterpart, dip each doughnut in melted butter before rolling in cinnamon sugar.
To go to Vicky’s website for more gluten free recipes please click here