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.