- Preparation time:
- 1 hour (+ proving)
- Cooking time:
- 1 hour
- 1 egg yolk, lightly beaten
- ground cinnamon and caster sugar, to sprinkle
- 750g plain flour
- 140g raw caster sugar
- 7g sachet dry yeast
- 250ml lukewarm milk
- 80ml buttermilk
- 2 eggs, at room temperature
- 30g butter, melted
- 4 large Granny Smith apples, coarsely chopped
- juice of 1 lemon
- 60ml maple syrup
- ½ tsp ground cinnamon
- 300ml thickened cream
- 200ml milk
- 5 egg yolks
- 80g caster sugar
- To make doughnuts, place flour, sugar and yeast in the bowl of an electric mixer fitted with a dough hook.
- With motor operating, add combined remaining ingredients and mixt to form a smooth, elastic dough.
- Transfer dough to an oiled bowl and set aside, covered, in a warm place for 1 hour or until doubled in size.
- Knock down dough and turn out onto a lightly floured bench. Roll out to 2cm thickness and cut out 8cm rounds. Place on an oven tray lined with baking paper, 5cm apart. Set aside in a warm place for 30 minutes to rise. Brush with egg yolk and sprinkle with cinnamon and sugar.
- Preheat oven to 180C.
- Bake doughnuts for about 15 minutes or until puffed and golden.
- To make apple sauce, stir all ingredients in a saucepan over medium heat until combined. Simmer for about 15 minutes or until apple is soft and mixture is thick. Cool.
- Heat cream and milk in a heavy-based saucepan over medium heat, without boiling, until hot.
- Whisk egg yolks and sugar in a bowl until combined. Gradually whisk hot milk into yolk mixture. Return mixture to same pan. Using a wooden spoon, stir over medium-low heat, for about 5 minutes or until custard is thick enough to coat the back of a spoon. Strain.
- 10. Serve doughnuts with apple sauce and custard.
This recipe has not been tested.