As we are nearing the end of October, I wanted to get at least one recipe in using Apples. They are everywhere at this time of year and I like no better pairing than apple with a bit of spice. When I was thinking of what glaze to make, I remembered how tasty this batch of Salted Caramel was and the combination was born. Autumn is by far my favourite season, I completely and utterly indulge in comfort foods. And what better comfort food than doughnuts right? I’m hoping I have got the balance of flavours right and you can taste a little of everything, without one overpowering the other.
Indulge away, make them for bonfire night, eat them whilst the glaze is still warm, eat the glaze from the bowl, take a bath and a plate of doughnuts. Basically, enjoy!
For the doughnuts, yields 10 mini
- 140g of plain flour
- 100g of sugar
- 1 egg
- 1 tsp of cinnamon
- 1/4 tsp of nutmeg
- Pinch of salt
- 3 tbsp of butter
- 1 & a half tsp of baking powder
- 125ml of milk
- 1 & a half small apples, grated. I used Cox.
- Mix all dry ingredients, flour, salt, baking powder, cinnamon, nutmeg in a bowl and set aside.
- Grate apples, and add to a pan with egg, milk, butter and mix until all butter has melted.
- Remove from the hob and add to your dry ingredients bowl.
- Pre-heat oven to 180c, gas mark 4 and grease your doughnut tin.
- Spoon in mixture evenly until near the top of the moulds.
- Bake for 12 minutes.
- Remove from oven and allow to cool for a few minutes, before transferring to a wire rack.
For the glaze
- 50g of light brown sugar
- 60ml of double cream
- Himalayan Pink Salt for sprinkle
- 3 tbsp of softened butter
- Mix all ingredients (minus the salt) in a non stick, heavy bottomed pan.
- Bring to the boil, approx 1 minute
- Turn down to simmer, and continue to cook for five minutes, stirring often.
- Take off the heat and decant in to a eat proof jug.
- Leave to cool for two minutes.
- Dip doughnuts in individually, then sprinkle with salt.