Warm Apple and Spice Doughnuts with Fudge Sauce (Gluten-Free)

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

Fudge Sauce
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