apple and cinnamon doughnuts
- 2 teaspoons active dry yeast
- 1½ tablespoons lukewarm water
- ½ cup lukewarm milk
- 3 tablespoons caster (superfine) sugar, plus extra, for dusting
- 50g unsalted butter, melted
- 2¼ cups (335g) plain (all-purpose) flour
- 2 eggs
- 1 teaspoon lemon juice
- 1 teaspoon ground cinnamon
- 6 slices whole Granny Smith (green) apple
- vegetable oil, for deep-frying
- Place the yeast, water, milk and 1 tablespoon of sugar in a large bowl and set aside in a warm place for 10 minutes or until bubbles appear on the surface. Add the butter, flour, eggs and another 1 tablespoon sugar to the yeast mixture and use a butter knife to mix until a sticky dough forms. Turn out onto a lightly floured surface and knead until smooth. Place the dough in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 45 minutes or until doubled in size.
- Place the remaining sugar, lemon juice, cinnamon and apple in a bowl and toss to coat.
- Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic. Divide into 2 equal portions and roll each out to 1cm-thick. Top 1 dough piece with the apple and sandwich with the remaining dough. Use a 9cm-round cutter to cut around the dough and apple to make 6 rounds. Use a 3cm-round cutter to cut holes from the centre of the rounds to make rings.
- Place rings on a baking tray lined with non-stick baking paper and set aside for 30 minutes or until risen.
- Place the oil and a sugar thermometer in a large, deep saucepan over medium heat until temperature reaches 180°C (350°F). Cook the doughnuts, in batches, for 1–2 minutes each side or until golden. Drain on absorbent paper. Dust with the extra sugar and serve immediately. Makes 6.
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