Sorry I haven't updated in a while, but I have been busy making CINNAMON DOUGHNUTS!!! And doing other things as well...
Anyway, I though it was about time that you should find out what my favourite food is, which, of course, is the namesake of this blog! Out of all the doughnuts that I've ever made (and eaten!), this recipe has always given the best results. Though they are quite difficult the end product is definitely worth the time that was put into it!
It was unsurprising how quickly they were all finished off! I suppose you could say that these doughnuts are a little more special than the average doughnut; the dough is flavoured with cinnamon and it has two fillings instead of one, a vanilla custard and a maple apple compote. All the flavours compliment each other really well to make it very moreish.
Whilst making the doughnuts, though some people use a deep fat fryer to fry theirs, like me, it is possible to use a heavy based saucepan instead, though its more dangerous as the hot oil can spit out and also less precise as you'd have to use a thermometer to judge the temperature of the oil, so its hot enough to cook the doughnuts perfectly.
This recipe is stuck in my recipe binder, so I'm not sure which magazine I got this from, though I'm sure it's from a Waitrose magazine.
Maple Apple and Cinnamon Doughnuts - From a Waitrose Magazine
Makes - 12-14
Baking Time - 1hr
Dough
- 300ml Whole Milk
- 75g Unsalted Butter
- 500g Plain Flour, plus extra for dusting
- 2 Tsp Easy Bake Yeast
- 250g Caster Sugar
- 1Tsp Salt
- 1Tsp Ground Cinnamon
- 1 Whole Egg and 1 Egg Yolk, lightly beaten
- About 1 Litre Vegetable Oil, for frying, plus extra for greasing
Custard Filling
- 1 Tsp Cornflour
- 200ml Vanilla Cornflour
Maple Apple Filling
- 15g Unsalted Butter
- 1 Bramley Apple, peeled, cored and finely diced
- 2 Tbsp Maple Syrup
1. Put the milk and butter in a saucepan and heat gently until the butter has melted; cool for 5 minutes. Mix the flour, yeast, 100g sugar, salt and cinnamon in a large bowl. Make a well in the centre, add the eggs and warm milk mixture and mix together to form a soft dough. Knead in a freestanding mixer with a dough hook attachment for 5 minutes (or on a lightly floured surface with floured hands for 10 minutes). Put the dough in a lightly oiled bowl, cover with clingfilm and leave for 1 hour to rise.
2. Meanwhile, thicken the custard. Mix the cornflour with 1 Tbsp water, then tip into a small saucepan with the custard. Bring to the boil, then simmer gently for 2 minutes, stirring continuously. Transfer to a bowl; cover the surface, cover with clingfilm. Cool, then chill.
3. For the apple filling, heat the butter in a pan until foaming. Add the apple and 1 Tbsp maple syrup and simmer gently, stirring regularly, for 10 minutes, or until completely soft. Mash and set aside to cool.
4. Knock back the dough on a slightly floured surface and roll out to about 2cm thick. Using a 7cm cookie cutter, stamp out as many circles as possible and place on a parchment-lined baking tray. Re-roll any scraps to stamp out more. Cover with a clean tea towel and leave to rise for 45 minutes.
5, Heat the oil in a deep, heavy-based saucepan or a deep-fat fryer to 180 degrees centigrade. One or 2 at a time (depending on a pan's size) fry the doughnuts for 5-6 minutes, turning regularly, until puffed and deep golden (they may look quite dark). Lift out with a slotted spoon; drain on kitchen paper. Once cool enough to handle, toss them in the remaining 150g caster sugar; cool on a wire rack.
6. Stir the remaining 1 Tbsp maple syrup into the apple, then spoon into a piping bag fitted with a small nozzle. Put the custard into another piping bag fitted with a star nozzle. Use a small, sharp knife to make a cut through the side of 1 doughnut. Insert the handle of a teaspoon into the cut and move it around to create as much space as possible. Fill with a good squeeze of apple, then one of custard. Repeat with the remaining doughnuts.
Please enjoy!!!
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