Apple doughnuts recipe

  • Makes 12 apple donuts
  • 25 mins to prepare, 40 mins to prove and 40 mins to cook
  • 285 calories / serving
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Combine the apple, 75g caster sugar and lemon juice for the filling in a large saucepan.  Cook over a medium heat for 6-8 minutes, stirring frequently until you have a soft compote. Remove to one side and allow to cool.

Combine the milk, water, melted butter, sugar, flour, salt and yeast in a food mixer fitted with a dough hook. Mix for 10-12 minutes until the dough has come together in an even, slightly sticky ball. Turn out onto a lightly floured work surface and allow to rest for 10 minutes.

Roll the dough out to ½cm in thickness and cut out rounds using a 4-5 cm straight-sided cookie cutter. Arrange half of the rounds of dough on a lightly oiled tray. Spoon ½ a tablespoon of the apple compote into the centre of the rounds and wet the rims using a cold water.

Top with the other rounds of dough and seal the edges well to complete the doughnuts. Cover loosely with clingfilm and leave to rise in a warm place until doubled in size; usually 30-40 minutes.

When ready to cook the doughnuts, heat the oil to 180° C in a heavy-based saucepan. Fry in batches until the doughnuts are golden brown in colour, flipping over to ensure they are evenly coloured; usually 2-3 minutes.

Remove with a slotted spoon and drain on kitchen paper. Arrange on a serving plate and dust with the icing sugar. Serve immediately.

  • Ingredients

  • 1l sunflower oil, for deep-frying
  • 115ml milk, warmed to 45 degrees
  • 30ml water
  • 1 small egg, beaten
  • 20g butter, melted
  • 75g caster sugar
  • 300g bread flour
  • salt
  • ½tbsp dried active yeast
  • 25g icing sugar, for dusting
  • For the apple filling

  • 375g cooking apples, peeled, cored and roughly chopped
  • 75g caster sugar
  • juice of ½ lemon
  • Energy 1195kj 285kcal 14%
  • Fat 14g 20%
  • Saturates 3g 13%
  • Sugars 18g 20%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 36.2g Protein 3.5g Fibre 1.7g


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