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Maple apple and cinnamon doughnuts
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Don’t be afraid of making doughnuts at home: they’re less complicated than you might think and a genuine treat – particularly when freshly filled and still warm.
Makes: 12 - 14
300ml whole milk
75g unsalted butter
500g plain flour, plus extra for dusting
2 tsp easy bake yeast
250g caster sugar
1 tsp salt
1 tsp ground cinnamon
1 whole egg and 1 egg yolk, lightly beaten
about 1 litre vegetable oil, for frying, plus extra for greasing
1 tsp cornflour
200ml vanilla custard
MAPLE APPLE FILLING
15g unsalted butter
1 bramley apple, peeled, cored and finely diced
2 tbsp maple syrup
1. Put the milk and butter in a saucepan and heat gently until the butter has melted; cool for 5 minutes. Mix the flour, yeast, 100g sugar, salt and cinnamon in a large bowl. Make a well in the centre, add the eggs and warm milk mixture and mix together to form a soft dough. Knead in a freestanding mixer with a dough hook attachment for 5 minutes (or on a lightly floured surface with floured hands for 10 minutes). Put the dough in a lightly oiled bowl, cover with cling film and leave for 1 hour to rise.
2. Meanwhile, thicken the custard. Mix the cornflour with 1 tbsp water, then tip into a small saucepan with the custard. Bring to the boil, then simmer gently for 2 minutes, stirring continuously. Transfer to a bowl; cover the surface with cling film. Cool, then chill.
3. For the apple filling, heat the butter in a pan until foaming. Add the apple and 1 tbsp maple syrup and simmer gently, stirring regularly, for 10 minutes, or until completely soft. Mash and set aside to cool.
4. Knock back the dough on a lightly floured surface and roll out to about 2cm thick. Using a 7cm cookie cutter, stamp out as many circles as possible and place on a parchment-lined baking tray. Re-roll any scraps to stamp out more. Cover with a clean tea towel and leave to rise for 45 minutes.
5. Heat the oil in a deep, heavy-based saucepan or a deep-fat fryer to 180 ̊C. One or 2 at a time (depending on the pan’s size) fry the doughnuts for 5-6 minutes, turning regularly, until puffed and deep golden (they may look quite dark). Lift out with a slotted spoon; drain on kitchen paper. Once cool enough to handle, toss them in the remaining 150g caster sugar; cool on a wire rack.
6. Stir the remaining 1 tbsp maple syrup into the apple, then spoon into a piping bag fitted with a small nozzle. Put the custard into another piping bag fitted with a small nozzle. Use a small sharp knife to make a cut through the side of 1 doughnut. Insert the handle of a teaspoon into the cut and move it around to create as much space as possible. Fill with a good squeeze of apple, then one of custard. Repeat with the remaining doughnuts.
This recipe first appeared in Waitrose Food magazine. myWaitrose members can download the Waitrose Food app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in September 2015.