Spiced Apple Doughnuts
(adapted from "Biscuits, Baking & Cakes" )
225gm (8 oz) strong white flour
1/2 tsp salt
1-1/2 tsp ground cinnamon
1 tsp easy-blend dried yeast
75ml (3 fl oz) warm milk
25gm (1 oz) butter, melted
1 medium egg, beaten
oil to deep-fry
4 tbsp caster sugar, to coat
For the filling :
2 small eating apples, peeled, cored and chopped
2 tsp soft light brown sugar (I use abt 2 tbsp sugar, depending on the sweetness of the apples)
2 tsp lemon juice
- Sift the flour, salt and 1 teaspoon of the cinnamon into a large bowl. Stir in the yeast and make a well in the centre.
- Add the milk, butter and egg and mix to a soft dough. Knead on a lightly floured surface for 10 minutes, until smooth and elastic.
- Divide the dough into eight pieces and shape each into a ball. Put on a floured baking sheet, cover with oiled clingfilm and leave in a warm place for 1 hour, or until doubled in size.
- To make the filling, put the apples in a saucepan with the sugar, lemon juice and 3 tablespoons of water. Cover and simmer for about 10 minutes, then uncover and cook until fairly dry, stirring occasionally. Mash or blend in a food processor to a puree.
- Pour enough oil into a deep frying pan to come one third of the way up the pan. Heat the oil to 180C/350F, then deep-fry the doughnuts for 1-1/2 to 2 minutes, until well browned.
- Drain the doughnuts on kitchen paper, then roll in the caster sugar mixed with the remaining 1/2 tsp of ground cinnamon. Push a thick skewer into the centre to make a hole, then pipe in the apple filling. Serve warm or cold.