Baked Caramel Apple Donuts
An Original Recipe by Not Quite Nigella
Makes 21 donuts
Preparation time: 15 minutes
Baking time: 20 minutes
Donuts:
- 1 cup plain all purpose flour
- 1 teaspoon baking powder
- 1/2 cup caster or superfine sugar
- 1 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 apple, grated
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 3 eggs, at room temperature
- Oil for spraying tins
- You will also need one piping bag and two donut trays
Caramel icing:
- 3/4 cup brown sugar
- 2.5 tablespoons butter
- 1/4 cup cream
- 1/3 cup icing or confectioner's sugar, sifted
Step 1 - Whisk flour, baking powder, sugar, salt, cinnamon and apple in a large bowl until evenly distributed. In a jug measure out the sour cream and vegetable oil and crack the eggs. Whisk this together. Make a well in the flour and fold the wet ingredients in be careful not to overmix. Allow to sit for 10 minutes to puff up.
Step 2 - While waiting, preheat the oven to 180C/350F. Spray the tin with non stick oil spray. Place some of the batter in a piping bag (it won't all fit, you'll have to refill the bag with batter once or twice). Pipe the batter into the greased cavities until just over half full. Bake for 20 minutes until golden. Cool in tin for 15 minutes or so and then cool on a cooling rack. Place the cooling rack on top of a sheet of cling film to catch any icing drips and to make it easier to clean.
Step 3 - Meanwhile, make the icing while the donuts are cooling. Place the sugar and butter in a saucepan and melt the butter and sugar together. Add the cream and keep stirring until smooth. Sift the icing sugar into the saucepan and stir. It will start to set fairly quickly so start dunking the donuts in placing them back on the rack to set.