- 1 cup gluten-free plain flour*
- ½ teaspoon gluten-free baking powder
- pinch of salt
- ½ teaspoon each ground cinnamon and mixed spice
- 3 tablespoons caster sugar
- 1 egg
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- ½ an apple, peeled and diced
- ¾ cup brown sugar
- 100 grams butter, chopped
- ½ cup cream
- 40 grams dark chocolate, chopped
- vegetable oil
- 1 cup caster sugar
- ½ teaspoon ground cinnamon
Combine all the dry ingredients in a large bowl.
Whisk the egg, milk, butter and vanilla together and stir into the flour along with the apple.
Combine the sugar and cinnamon in a shallow dish.
Put 5cm of vegetable oil in a medium-sized, deep saucepan and heat to 170˚C on a sugar thermometer or until a piece of bread dropped into the oil turns golden within 30 seconds.
Carefully drop tablespoons of the batter into the saucepan and cook for 1 minute each side. Don’t overcrowd the pan as the oil temperature will drop rapidly and the doughnuts will be heavy.
Remove with a slotted spoon and drain on paper towels. Roll in the sugar and keep warm in a low oven until all the doughnuts are cooked.
Serve immediately, plain or with the warm fudge sauce below for dipping. Makes 12
Place all the ingredients in a saucepan. Bring to the boil, stirring to dissolve the sugar and simmer for 2 minutes. Makes 1 cup
*I used Bob’s Red Mill all-purpose gluten-free baking flour. It’s a combination of five flours and is excellent for a more rustic style of recipe such as this. Available from gourmet food stores, health food stores or order from: www.huckleberryfarms.co.nz or www.wisecicada.co.nz