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 (rapeseed oil works well)
4 tbsp stewed apple – or any other fruit that can be pureed
4 tbsp custard (optional)
- Stir the yeast and sugar into the tepid milk. Leave for ten minutes until the yeast is frothy on top.
- Add the flour, salt, butter and a beaten egg and mix well for two minutes by hand or use a dough hook in a mixer until you make a soft sticky dough. Cover with a clean damp cloth and rest for ten minutes.
- Mix again for another 2 - 3 minutes until the dough is smooth and supple (but 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 and cover with clean tea towel to prove for 30mins to an hour or until doubled in size.
- Fill a saucepan 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. Remove with a slotted spoon and put on cooling rack. Coat with extra sugar whilst still warm.
- Once cool pipe the fruit and/or custard filling into the centre of the doughnut using a piping bag and nozzle.