Bite-sized Toffee Apple Doughnuts
Fluffy little apple-spiked doughnuts rolled in cinnamon sugar and filled with oozing caramel for dunking.
🍽️ Makes 20
Ingredients
| 150 ml | milk | |
| 50 g | butter, cut into small pieces | |
| 400 g | plain flour | |
| 7 g sachet | fast-action dried yeast | |
| 50 g | caster sugar, plus 50g extra for dusting | |
| 1/2 tsp | 2.5 ml | ground cinnamon, plus 1 tsp for dusting |
| 1 | large egg, beaten | |
| 1 | apple, grated | |
| — | vegetable or sunflower oil for frying, plus extra for greasing | |
| 397 g can | can caramel (such as Carnation) |
Instructions
- Warm the milk in a saucepan, add the butter and set aside until the milk cools to hand temperature and the butter has melted. Put the flour in a large bowl with the yeast, sugar, cinnamon and 1/2 tsp salt; mix well. Make a well in the centre and pour in the warm milk, egg and grated apple. Combine with a wooden spoon, then tip onto a work surface and knead for a few minutes. Place in a lightly oiled bowl, cover with oiled cling film and leave somewhere warm to rise until doubled, about 2 hours.
- Lightly grease 2 large baking trays. Knock the air out of the dough. Take walnut-sized lumps, roll into smooth balls, place on the trays and squash gently with your palm - you should make about 20. Cover with oiled cling film and prove until doubled again, about 30 minutes.
- Line a plate or tray with kitchen paper and mix the remaining sugar with the cinnamon on another. Pour enough oil to come halfway up a large saucepan; heat to 180°C (or until a chunk of bread browns in about 30 seconds). Fry 3-4 doughnuts at a time for 4-5 minutes until deep golden brown and puffed up. Drain on kitchen paper, then quickly toss in the cinnamon sugar. Repeat with the rest.
- To fill, use a skewer or cocktail stick to make a hole in each doughnut, wiggling to create a cavity. Transfer the caramel to a piping bag fitted with a small nozzle, insert into each doughnut and squeeze generously as you pull out. Serve with extra caramel for dunking.