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Apple and cinnamon doughnuts

Apple and cinnamon doughnuts

Difficulty: Easy
Season: Winter

How to


  1. Combine dry ingredients in a large bowl. Make a well in the centre. Whisk in the butter, milk and egg until mixture forms a smooth batter.
  2. Peel, core and slice the Granny Smith Apples, about 1 cm thick.
  3. Combine the vanilla sugar and cinnamon in a tray, set aside for the piping hot doughnuts to go into.
  4. Heat oil in a deep pan and get ready to start cooking these heavenly fluffy puffs.
  5. Coat apples with the extra flour and dip into the batter.
  6. Remove excess batter by wiping with your fingers.
  7. Place the doughnuts in the hot oil and cook until golden brown.
  8. Do not drain, simply remove the apple doughnuts with a pair of tongs and turn in the prepared cinnamon sugar mixture.

To Serve

Eat them just as they are or with a scoop of your favourite ice cream.

Handy Tips

Make sure you use a corer to core the apple as with will assist in the shaping of the doughnut. The neater they are, the better the end result.


  • 4 Granny Smith Apples
  • 1 and a half cups plain flour
  • half cup caster sugar
  • 1 and a half tsp baking powder
  • 125g butter, melted
  • half cup milk
  • 1 egg, lightly beaten
  • extra flour to coat the apples prior to placing in the batter Oil for frying
  • raw vanilla sugar
  • cinnamon powder