Roll the dough

Roll the dough

Apple balls

Apple balls

Cut out circles

Cut out circles

Fry them

Fry them

Apple and cinnamon doughnuts

Apple and cinnamon doughnuts

Cooking With Kids: Apple and cinnamon doughnuts

Cooking With Kids: Apple and cinnamon doughnuts

Recipe by Lesley Holdship

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


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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