1 tsp Dried Yeast
2 tbsp Caster Sugar – plus more to coat doughnuts in
120ml Whole Milk (tepid)
280g Strong White Flour
Pinch of salt
45g unsalted butter (melted)
Cooking oil for deep frying (I used rapeseed oil and it worked very well)
4 tbsp Stewed Apple – or any other fruit that can be pureed
4 tbsp custard (optional)
This is a straightforward recipe to follow there just are quite a lot of stages to go through. Make sure you give them plenty of time to prove as timings totally depend on the temperature of your kitchen! Also, please be careful when deep frying – very hot oil can be very dangerous.
- Stir the yeast and sugar into the tepid milk. Leave for ten minutes until the yeast is frothy on top.
- Then add the flour, salt, butter and a beaten egg – mix well for two minutes – by hand or dough hook in a mixer. it will be a soft sticky dough. Then cover with a clean damp cloth and rest for ten minutes.
- Mix again for another 2 to 3 minutes until the dough is smooth and supply (still sticky). Cover and rest again for 30 minutes or until it has increased in size by half again.
- On a lightly floured surface roll out the dough to about 1.5cm thick. then cut out 6 to 8 circles using a cutter (approx 8cm). Place each one onto greaseproof paper. Cover with clean tea towel and prove for 30mins to an hour or until doubled in size.
- Fill a saucepan approx two thirds full with cooking oil. Heat to 180’c or until a little piece of dough sizzles and browns immediately.
- Fry each doughnut for about 1.5 min on each side – until golden brown all over. Then remove with a slotted spoon an put on cooling rack. Coat with extra sugar whilst still warm.
- Once cool pipe the fruit / custard filling into the centre of the doughnut using a piping bag and nozzle.
Best enjoyed the same day!
Recipe taken from The Telegraph Recipes: https://www.telegraph.co.uk/recipes/0/apple-custard-doughnuts-recipe/