Say hello to your next weekend baking project. These bite-sized fried treats are filled with a sweet and creamy combo of custard and apple sauce.
serves 4 to 6
- 1 tsp dried yeast
- 2 tbsp caster (superfine) sugar, plus more to coat the doughnuts
- 4 fluid oz whole milk
- 10 oz strong white bread flour, plus more for dusting
- Pinch of salt
- 1½ oz unsalted butter, melted
- 1 egg, beaten
- Sunflower oil, for deep-frying and greasing
- About 4 tbsp apple sauce (shop-bought or homemade)
- About 4 tbsp custard (shop-bought or homemade)
- Maple syrup, to serve
- Stir the yeast and sugar into the warm milk. Set to one side for 10 minutes and allow the mixture to activate and become frothy.
- In a mixing bowl or in a stand mixer fitted with the dough hook, add the flour, pinch of salt, melted butter and beaten egg and mix well for at least 2 minutes to form a soft and sticky dough. Cover with a clean, damp cloth and rest the dough for 10 minutes.
- Hand-knead the rested dough or mix in the mixer with a dough hook for a further 2–3 minutes, until it becomes smooth and supple. Cover and rest again for 20–30 minutes, or until increased in size by about half.
- Tip out the dough onto a lightly floured work surface and roll it out to about 5/8in thick. Cut out six to eight 3¼in circles and place each round on greased baking paper, reserving the offcuts. Cover the doughnuts with a clean tea towel and allow to prove for 30 minutes–1 hour, until doubled in size.
- Fill a deep-sided saucepan two-thirds full with oil (do not overfill). Heat it to 350°F, or until a little piece of dough sizzles and rises to the surface and browns immediately.
- Working in batches, fry each doughnut for about 1½ minutes on each side, until golden all over, then carefully remove with a slotted spoon and transfer to a wire rack. Coat with extra sugar while still warm. Put the apple sauce into a piping bag fitted with a medium, round piping nozzle, or use the corner of a small, sturdy plastic bag with the tip cut off. When the doughnuts are cool enough to handle, push the piping nozzle (or use the tip of a knife to make a hole so that you can push in the plastic bag) into the centre of each doughnut and fill with the apple sauce, then repeat with the custard.
- Put all the doughnuts on a large serving plate and drizzle liberally with the maple syrup to serve.
Home Cookery Year: $54; amazon.ca
Excerpted from Home Cookery Year: Four Seasons, Over 200 Recipes for All Possible Occasions by Claire Thomson. © 2020 Reproduced by permission of Quadrille All rights reserved.