Toffee Apple Doughnuts
2 hr +
195
6 - 8
Bit Tricky
Ingredients : 
For the Toffee Apple Filling : 
  • 440 ml Can of Apple cider
  • 100 g White Sugar
  • 100 g Brown Sugar
  • 90 g Butter
  • 100 ml Double Cream
  • 1/2 Teaspoon of Vanilla Extract
  • 1/4 Teaspoon of salt


For the Doughnuts :  
  • 7 g Sachet of Dried Yeast
  • 550 g Plain Flour
  • 75 g of Caster Sugar
  • 310 ml of Full fat Milk
  • 80 g of Salted Butter (Soft )
  • 500 - 1000 ml of Vegetable Oil


For the Sugar Coating : 
  • 75 g Caster Sugar
  • 1 Teaspoon of Ground Cinnamon


Doughnuts are a snack we can all associate with

To me they should be server hot and filled with custard or Jam.

These doughnut recipe is simple and delicious , and with a spooky Halloween twist they are filled with a thick toffee apple caramel

Tuck in ' 

 
Method : 
For the Toffee Apple filling : 
  • In a saucepan , bring the 440 ml can of Apple cider to the boil, continue boiling the cider until it reduces to 1/4 of a cup and becomes a thick syrup. This should take about 20 minutes , but may be longer. Be careful not to burn the syrup.
  • Once the cider is a thick syrup add the white and brown sugar to the pan, and stir for a few minutes.
  • Add the butter and stir with a whisk continuously until the sugar is melted and the sauce thickens.
  • Remove from the heat and add the Vanilla Extract and double cream, mixing in with the whisk.
  • Set this sauce aside to cool.
For the Doughnuts : 
  • In a bowl put 1 tablespoon of the caster sugar and 1 tablespoon of the flour and mix in the dried yeast.
  • Heat the milk so that it is just warm , then add the yeast mixture to the milk and mix in well with a fork. Set this aside for 10 minutes to allow it to 'wake up ' and react to the warm milk.
  • Put the soft butter , the remaining sugar and flour into a large bowl and rub in the butter with your hands.
  • Add the yeast mixture to the bowl and mix to a rough dough with a wooden spoon.
  • Continue mixing the dough with your hands then tip it out onto a floured surface and knead it for about 5 minutes until it is smooth.
  • Put the dough into a clean bowl, cover with a cloth and leave to prove for about 1 hr.
  • Remove the dough to a floured surface and knock it back, stretch and flatten the dough out.
  • Using a 2 " Round Cutter , cut 12 rounds of dough out. Put the cut doughnuts onto a greased baking tray, about 6 on each tray with enough space to allow them to expand. Cover with a cloth and leave to prove again for 45 minutes.
Cooking & Making the Doughnuts : 
  • Heat the Olive Oil in a pan to 160 c (No Hotter )
  • Using a slotted spoon put each doughnut into the oil (One at a time)
  • The doughnuts will take 6 minutes each to cook at this temperature. 
  • Cook for 1 minute then with the 'slotted spoon turn the doughnut and cook on the other side for a further minute. 
  • Turn the doughnuts every minute until they are golden brown (6 minutes)
  • remove the doughnuts and drain on kitchen roll.
  • Cook each doughnut this way.
  • Fill a piping bag with the cooled down Toffee Apple Sauce and pipe into the side of each doughnut until it starts to ooze out.
  • Mix the cinnamon and sugar in a bowl and roll the doughnuts in the sugar to coat them completely.


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