Pink Lady apple doughnuts with apple purée


Pink Lady apple doughnuts with apple purée
Makes approx. 28
  • 280g strong white flour
  • ¼ tsp salt
  • 7g sachet fast-action dried yeast
  • 20g caster sugar
  • 20g soft butter
  • 1 small egg
  • 125 ml lukewarm water
  • 3 Pink Lady apples, quartered and cored
  • 2 tbsp caster sugar
  • 75ml Pink Lady apple juice
  • 2 baking trays dusted with flour sunflower oil for deep frying
  • ¼ cup yoghurt
  • caster sugar, double cream whipped and icing sugar to serve
  1. Mix flour, salt, yeast and sugar in a processor, add the soft butter, egg, yoghurt and water and pulse until smooth.
  2. Place on a lightly floured surface and knead into a ball.
  3. Clean the bowl and lightly oil, add the dough and cover with cling film in the fridge overnight.
  4. For the apple purée and the filling, cut the apple into 5mm slices place into the pan, add the sugar and apple juice.
  5. Cover and cook on a moderate heat for about 7 mins until just softening.
  6. Drain over a bowl, keeping the juice and roughly chop the apple and cool.
  7. Put 100g to one side for the filling and the rest in a processor with the juice and blitz to a textured puree.
  8. Cut the dough into 4. Roll out to 5mm thick and stamp out 7 circles from each piece.
  9. Put a ¼ tsp of cooked apple in each circle and seal.
  10. Cover until almost double the size.
  11. Heat oil to 175C and fry the doughnuts for about 3-5 mins.
  12. Toss in sugar while hot.
  13. Serve with sweetened cream dip.


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