Pink Lady apple doughnuts with apple purée
Makes approx. 28
Author: appetite kitchen
Ingredients
- 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
Method
- Mix flour, salt, yeast and sugar in a processor, add the soft butter, egg, yoghurt and water and pulse until smooth.
- Place on a lightly floured surface and knead into a ball.
- Clean the bowl and lightly oil, add the dough and cover with cling film in the fridge overnight.
- For the apple purée and the filling, cut the apple into 5mm slices place into the pan, add the sugar and apple juice.
- Cover and cook on a moderate heat for about 7 mins until just softening.
- Drain over a bowl, keeping the juice and roughly chop the apple and cool.
- Put 100g to one side for the filling and the rest in a processor with the juice and blitz to a textured puree.
- Cut the dough into 4. Roll out to 5mm thick and stamp out 7 circles from each piece.
- Put a ¼ tsp of cooked apple in each circle and seal.
- Cover until almost double the size.
- Heat oil to 175C and fry the doughnuts for about 3-5 mins.
- Toss in sugar while hot.
- Serve with sweetened cream dip.
