adapted from Diana’s Desserts
serves 24
SPECIAL EQUIPMENT: You will need a mini bundt baking pan with 6 or 12 cavities or a 6 or 12 cavity doughnut baking pan.
approximately 3 tbsp sugar for baking pans
hazelnut oil* for baking pans
2 cups all-purpose flour
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp grated nutmeg
1 large egg, lightly beaten
2/3 cup packed brown sugar
½ cup apple puree
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup plain yogurt
3 tbsp hazelnut oil*
ICING (optional)
1 cup icing (confectioner’s) sugar, sifted
1 tsp vanilla extract
1-2 tbsp milk
*Hazelnut oil is basically oil that is pressed from hazelnuts that possesses a delicate nutty and buttery flavour. If hazelnut oil is not available, you can substitute with macadamia oil or vegetable oil.
Preheat oven to 190ºC.
Brush cavities of a mini bundt pan or doughnut pan with hazelnut oil.
Sprinkle with sugar, shaking out excess.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yoghurt and hazelnut oil.
Add dry ingredients and stir just until moistened.
Divide the batter among the prepared mini bundt pan or doughnut pans, filling only about halfway up the pans.
Bake for 10 to 15 minutes, or until the tops spring back when touched lightly.
Loosen edges and turn the doughnuts out onto a rack to cool.
If required, clean the pans then re-coat it with oil and sugar.
Repeat with remaining batter.
TO MAKE THE ICING
Combine the icing sugar, vanilla and 1 tbsp of milk in a small bowl.
Mix until the icing is of a drizzling consistency. If not, add more milk.
Turn over the doughnuts into the bowl of icing and dip for about 5 seconds until the tops are completely covered.
Return to wire rack to allow icing to set.
