I very rarely deep fry food and make these only as an occasional treat for the family. For those having to stay away from gluten, these light puffs of deliciousness are especially appreciated.
INGREDIENTS
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
Fudge Sauce
¾ cup brown sugar
100 grams butter, chopped
½ cup cream
40 grams dark chocolate, chopped
To cook
vegetable oil
To finish
1 cup caster sugar
½ teaspoon ground cinnamon
METHOD
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
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