Apple Cider Oat Doughnuts

Name: Apple Cider Oat Doughnuts
Yield: 8 - 10 doughnuts
Cuisine: Oats

These Apple Cider Oat Doughnuts are packed with cosy autumn flavour, making them the perfect seasonal sweet treat.

Cooking Time 20 minutes

Skill Level Easy

Serves 8 - 10 doughnuts

Ingredients

For the doughnuts

200ml cloudy apple juice
100g plain flour
75g Mornflake Medium Stoneground Oatmeal
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
Pinch of salt
75g soft light brown sugar
1 large egg
80ml whole milk
50g unsalted butter, melted
1 tsp vanilla extract

For the cinnamon sugar

40g unsalted butter, melted
75g caster sugar
1½ tsp ground cinnamon

Shop the ingredients

6 PACKS

Stoneground Oatmeal Medium (Grade 70)

6 x 750g pack

48 reviews

Add to cart £15.90

Method

Add the apple juice to a small saucepan and simmer until reduced to approximately 100ml. Set aside to cool.
Preheat the oven to 180°C / 160°C fan and lightly grease a doughnut tin.
Add the plain flour, Mornflake Medium Stoneground Oatmeal, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt to a mixing bowl.
In a separate bowl, whisk together the brown sugar, egg, milk, melted butter, vanilla and cooled apple juice reduction.
Pour the wet ingredients into the dry and fold until just combined.
Transfer the mixture to a piping bag and pipe into the prepared doughnut tin, filling each cavity around three-quarters full.
Bake for 10–13 minutes, until risen and springy to the touch.
Leave to cool in the tin for around 5 minutes before carefully removing.
Combine the caster sugar and cinnamon in a shallow bowl.
While the doughnuts are still slightly warm, brush all over with melted butter and toss in the cinnamon sugar until generously coated.

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