Homemade doughnuts are actually quite simple to create and are definitely well worth the effort
- 150ml milk
- 50g butter, cut into small pieces
- 400g strong flour
- 1 x 7g sachet fast-action dried yeast
- 50g caster sugar
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 1 large egg, beaten
- 1 apple, grated
- Vegetable or sunflower oil for frying, plus extra for greasing
- 50g sugar, for dusting
- ½ teaspoon cinnamon
- 2 cooking apples, peeled and chopped
- 50g sugar
- 1 pinch cinnamon
- 2 tablespoons water
- 50g butter
- 50g dark brown sugar
- 200ml pouring cream
1. Warm the milk and butter in a saucepan. Cool to a lukewarm temperature.
2. Sieve the flour in a large bowl with the yeast, sugar, cinnamon and a pinch of salt and mix well. Make a well in the centre and pour in the warm milk mixture, egg and grated apple.
3. Mix well and then transfer onto a lightly floured work surface and knead for a few minutes to combine. Transfer to a lightly oiled bowl, cover with clingfilm and leave somewhere warm to rise until doubled in size – this will take approximately two hours.
4. Lightly grease two large baking trays. Once the dough has risen, knock it back to take out all the air. Knead lightly again on the work surface and then scale the dough into shapes roughly the size of a walnut, and roll into a smooth ball. Put on a tray and squash gently with your hand. Repeat with the remaining dough – you should make about 20 doughnuts in total.
5. Cover the trays with a sheet of oiled clingfilm and leave to prove until doubled in size again – about 30 minutes.
6. Heat the oil in a deep fat fryer until it reaches 180ºC. Prepare a tray with the sugar and cinnamon.
7. Drop in three to four doughnuts at a time and cook for 4-5 minutes until each one is deep golden brown and puffed up. Drain on some kitchen paper, then quickly toss in the cinnamon sugar mixture. Repeat with the remaining doughnuts.
8. To make the filling, place the apples, sugar, cinnamon and water into a small saucepan and bring to the boil and then simmer gently until the apples are cooked.
9. Blend the apple filling in a food processor, or using a hand-held blender, until you have a smooth purée.
10. Fill a large piping bag with the apple purée. Alternatively spoon the purée into a piping syringe with an injector nozzle attached.
11. When the doughnuts are completely cool, use a small, sharp knife to make a cut into the side of each doughnut. Pipe, or syringe, the apple purée generously inside.
12. Melt the butter and brown sugar until bubbling point. Whisk in the cream and simmer for five minutes. Serve the doughnuts with the butterscotch sauce.
Tip: These are best eaten that day.
Recipe credit: Edward Hayden
Photography credit: Harry Weir,