Apple and cinnamon doughnuts

Apple and cinnamon doughnuts

Cooking With Kids: Apple and cinnamon doughnuts

Cooking With Kids: Apple and cinnamon doughnuts

For this recipe you can replace the apple with a spoonful of jam, or even something like banana and a few cubes of chocolate. What would you like in your doughnut?

Makes 8

Preparation time 40 minutes plus proving time

Cooking time 15 minutes

Ingredients

1 Bramley apple from Paul Wheeler (Fresh Supplies) Ltd

1 eating apple like Cox or Braeburn

175g caster sugar

Juice of 1/2 a lemon from Turnips

200g strong white flour

11/2 teaspoon easy blend yeast

1 egg

25g butter, melted from Real France

75ml milk

750ml oil for frying

1 teaspoon ground cinnamon

Preparation Method

To prepare the filling, peel and dice the 2 different apples. Cut the Bramley into 2cm dice  and the eating apple into 1/2cm dice. Place both in a pan with 50g of the sugar, the lemon juice and 2 tablespoons of water. Cook for about 10 minutes until the Bramley has cooked right down to a purée and the eating apple cubes are lovely and soft but still hold their shape. Leave to go cold.

Put the strong flour in a bowl with 25g of the sugar, the yeast and break in the egg. Give it a little mix.

Melt the butter, add the milk and warm together until tepid. Pour into the flour and stir everything quickly with a round bladed knife to bring the mix together as a dough.

Turn onto a lightly floured surface, kneading gently for 2-3 minutes to create a smooth, elastic dough. Place in to a lightly oiled bowl and prove in a warm place until doubled in size.

Cut the dough in half then roll each piece out to about 35cm x 25cm. Brush one piece all over with a little milk or water. Spoon out 6 mounds of the apple mixture, spacing them apart evenly. Lay the second piece of dough over the top pressing gently down around the little heaps of apple to make a good seal.

Cut out the doughnuts using a plain biscuit cutter, about 8-9cm in diameter - carefully put the cutter over the apple mound then push down to cut out. Place the doughnuts on a floured baking tray. Re-roll the scraps to make two more doughnuts, using up the last of the apple. You will make 8 in total.

Prove the doughnuts in a warm place for around an hour.

Mix together the remaining sugar and the cinnamon and place in a good sized shallow dish. Heat the oil for frying the doughnuts. I like to use a wok, but you can use a fryer or a saucepan which ever suits you. Just be mindful if you are cooking with children that they should be supervised at all times - deep frying is very hot and quite dangerous.

Fry the doughnuts for 2-3 minutes in each side until golden. Scoop out of the oil and straight into the cinnamon sugar, turning them to coat.

Let them cool a little before eating, and see if you can win that all important no licking lips competition!

 

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