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
  1. 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. 
  2. Place the remaining sugar, lemon juice, cinnamon and apple in a bowl and toss to coat. 
  3. 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. 
  4. Place rings on a baking tray lined with non-stick baking paper and set aside for 30 minutes or until risen. 
  5. 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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