Ingredients For the doughnuts: 280 strong white flour, plus extra for dusting 7 g fast action dried yeast 20 g caster sugar 20 g butter, softened 1 egg 75 g yogurt sunflower oil, for deep frying For the apple purée: 3 apples, we recommend Pink Lady, cored, quartered and cut into 5mm slices 2 tbsp caster sugar 75 ml apple juice To serve: caster sugar, for dusting double cream, whipped with a little icing sugar, to serve Method 1. For the doughnuts: Mix the flour, ¼ teaspoon of salt, the yeast and sugar in a food processor, add the butter, egg, yoghurt and 125ml lukewarm water and pulse until smooth. Tip onto a lightly floured surface and knead until smooth, if necessary add a little more flour, then bring into a ball. 2. Clean out the bowl and lightly oil it, put the dough in the bowl and cover with cling film and put in the fridge overnight (the dough can be kept up to 48 hours in the fridge) 3. For the apple purée: Place the apple into a pan, with the sugar and apple juice. Cover and cook on a moderate heat for about 7 minutes until just softening. Drain over a bowl, keeping the juice and roughly chop the apple and cool. Put 100g to one side and reserve for the filling, and put the rest in a processor with the juice and blitz to a textured puree to create the apple purée for dipping. 4. Cut the dough into 4 and work with a piece at a time, keeping the remainder covered as you go. Roll out on a lightly floured surface to about 5mm thickness or even thinner and stamp out 7 circles from each piece. 5. Put a quarter teaspoon of cooked apple in the centre of each circle dab a little water around the edges and pinch the edges together to seal well. Put on the floured trays and cover with dry cloths and leave about 30 minutes - 1 hour until almost double the size. 6. Heat the oil to 175C and fry the doughnuts in small batches for about 3-5 minutes until golden, turning them as they cook. 7. To serve: Pour the sugar on to a baking tray and while still hot, toss the doughnuts in the sugar. Serve alongside the sweetened cream for dipping.
Posted on: Tue, 10 Sep 2013 18:43:13 +0000
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