Apple Doughnuts

3

Ingredients

  • 2 red apples
  • 600ml cloudy apple juice
  • 490g plain flour
  • 4 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 3 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1/4 tsp freshly grated nutmeg
  • 330g caster sugar
  • 40g vegetable shortening
  • 1 large egg, plus 1 egg yolk
  • 60ml buttermilk
  • 1 tsp vanilla essence
  • 30g icing sugar
  • Vegetable oil, for frying

Use imperial measurements

Method

How to make Apple Doughnuts

Core and coarsely chop the apples (do not peel). Combine with 360ml of the apple juice in a medium saucepan over a medium heat; cover and cook until softened, about eight minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about five minutes.

Puree the apples with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 240ml – boil to reduce further, if necessary. Leave to cool slightly.

Whisk the flour, baking powder, bircarbonate of soda, 1 1/2 tsp of the cinnamon, the salt and nutmeg in a medium bowl.

Beat 130g of the caster sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the apple sauce, scraping the bowl.

Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix. Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 18 by 28cm rectangle, about 1cm thick. Cover with clingfilm and refrigerate for at least two hours or overnight.

Meanwhile, make the glaze: Simmer the remaining 240ml cider in a small saucepan over medium heat until reduced to 60ml. Whisk in the icing sugar until smooth and glossy, then set aside. Mix the remaining 200g of caster sugar and two teaspoons of cinnamon in a shallow bowl; set aside for the topping.

Heat 5cm of oil in a large, heavy-bottomed pot over a medium/high heat until it reaches 175°C. Make sure that the temperature does not exceed this. Meanwhile, line a baking sheet with kitchen paper, and cut the dough into 12 rounds using a floured 6 to 8cm biscuit cutter, then cut out the middles with a 2cm cutter (or use a doughnut cutter).

Slip two or three doughnuts at a time into the hot oil and fry until golden brown, one to two minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.

Dip one side of each doughnut in the apple glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.

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