Apple And Cinnamon Doughnuts | Donna Hay

Step 1

Place the yeast, water, milk and 1 tablespoon of sugar in a large bowl and set aside in a warm place for 10 minutes or until bubbles appear on the surface. Add the butter, flour, eggs and another 1 tablespoon sugar to the yeast mixture and use a butter knife to mix until a sticky dough forms. Turn out onto a lightly floured surface and knead until smooth. Place the dough in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 45 minutes or until doubled in size. Place the remaining sugar, lemon juice, cinnamon and apple in a bowl and toss to coat. Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic. Divide into 2 equal portions and roll each out to 1cm-thick. Top 1 dough piece with the apple and sandwich with the remaining dough. Use a 9cm-round cutter to cut around the dough and apple to make 6 rounds. Use a 3cm-round cutter to cut holes from the centre of the rounds to make rings. Place rings on a baking tray lined with non-stick baking paper and set aside for 30 minutes or until risen. Place the oil and a sugar thermometer in a large, deep saucepan over medium heat until temperature reaches 180°C (350°F). Cook the doughnuts, in batches, for 1–2 minutes each side or until golden. Drain on absorbent paper. Dust with the extra sugar and serve immediately. Makes 6.

Step 2

Place the yeast, water, milk and 1 tablespoon of sugar in a large bowl and set aside in a warm place for 10 minutes or until bubbles appear on the surface. Add the butter, flour, eggs and another 1 tablespoon sugar to the yeast mixture and use a butter knife to mix until a sticky dough forms. Turn out onto a lightly floured surface and knead until smooth. Place the dough in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 45 minutes or until doubled in size. Place the remaining sugar, lemon juice, cinnamon and apple in a bowl and toss to coat. Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic. Divide into 2 equal portions and roll each out to 1cm-thick. Top 1 dough piece with the apple and sandwich with the remaining dough. Use a 9cm-round cutter to cut around the dough and apple to make 6 rounds. Use a 3cm-round cutter to cut holes from the centre of the rounds to make rings. Place rings on a baking tray lined with non-stick baking paper and set aside for 30 minutes or until risen. Place the oil and a sugar thermometer in a large, deep saucepan over medium heat until temperature reaches 180°C (350°F). Cook the doughnuts, in batches, for 1–2 minutes each side or until golden. Drain on absorbent paper. Dust with the extra sugar and serve immediately. Makes 6.