Apple Cider Doughnuts filled with Apple Compote

Lots doughnutsInstructions:

Make dough. Prove. Shape. Prove. Fry. Sugar. Fill. Shove in mouth.

Please repeat until all doughnuts have disappeared.

To be perfectly honest, that shouldnt just be doughnut instructions; that’s life instructions right there.

Seriously… solve any life dilemma with frying an item of food, sugaring it and lobbing it from hand to face/mouth region. Oh yeah, problem solved. Don’t take that as permission to hurl boiling hot doughnuts at angry co-workers. I know you were thinking it too.

Life advice from a 20 something obsessed baker/sugar addict who has no boyfriend, no investments and not much money. So I may not know much about life yet but im pretty sure its the best advice you’ve heard in a while. Well… best free advice anyway.

Life without doughnuts is not much of a fun life now is it.

Even if you don’t want to eat as many doughnuts as I do and as often, what an amazing delicious way to ease yourself into january.

Mooching around the house; book in one hand, gooey warm doughnut in the other. Apple filling running down your chin but you don’t care, it’s just you and the doughnut. You may need some privacy.

I’ve made plenty of doughnuts before but none have been good enough to share with you guys. But these Apple Cider Doughnuts… oooooh Apple Cider.

Apple Cider in doughnuts acts like Beer in a Beer Batter for Fish. The bubbles in the Cider make the dough really light as it fries. Bit jealous that I didn’t think of that myself.

I know that if you haven’t made doughnuts or fried anything at home before, it can be pretty daunting. I remember the first time I made doughnuts, I wouldn’t leave the oil for a second. Not even to walk to the other side of the kitchen. I was so tense, it felt like a ticking time bomb. But once you’ve done it, you realise how easy it is. It’s also not that dangerous if you have common sense and don’t stick your hand in the hot oil.

I know that January is about feeling good. Please, even if your on a strict new year diet, take a day just to appreciate the wonder that is your childhood favourite. Not from a stale bakery counter in your local supermarket, that’s probably been sitting there for 5 hours, but instead fresh from your kitchen.

Just think about it, go to the gym or make some doughnuts.

Pretty sure we all know which one you want to do.

P.s Im on Instagram now! Ah. Follow me by searching addmorebutter or by clicking on the blogs Instagram side bar over there >>

Sugaring doughnuts 2Filling doughnuts Munch Doughnut

Ingredients – recipe adapted from The Tart TartΒ – makes 24 doughnuts

  • 160ml Apple Cider
  • 2 1/4 tsp. Dried Yeast
  • 55g Sugar
  • 2 egg yolks
  • 1 tsp. Veg. Oil
  • 1 tsp. Vanilla
  • 385g Plain Flour
  • 45g Unsalted Butter, room temperature
  • Vegetable oil for frying
  • Caster sugar to coat doughnuts

Apple Filling

  • 6 small eating apples, peeled and roughly chopped
  • Fresh Nutmeg
  • Ground Cinnamon
  • Orange Zest
  • Sugar
  • Splash of cider or apple juice

Method

  • In a small bowl mix the yeast and 1 tsp of sugar. Place 100ml of the apple cider into a pan and heat on low until warm, not hot. The cider will become hot very quickly, so keep an eye on it. Add this to the yeast mixture and stir to combine. Let this sit for about 5 minutes, until bubbles have formed on the surface. Next add in the 55g of sugar, remaining 60ml of apple cider, egg yolks, oil and vanilla and whisk.
  • Place your flour into a large bowl and add in the wet ingredients. Mix this with a wooden spoon until it forms a ball.
  • Place the dough onto a floured surface and flatten out slightly. Place pieces of the soft butter over the dough and knead until all the butter is dispersed into the dough and it is smooth and springy, 8-10 minutes. The dough may be very sticky as you add in the butter, you can add a little flour here but don’t worry it will become less sticky as you knead it.
  • (You can make this dough in a stand mixer. However, after you have added in the butter, you have to knead the dough by hand, not in the mixer. The dough is too small/not wet enough to knead in a stand mixer.)
  • Shape the dough into a ball and place the dough in an oiled bowl. Cover and leave in a warm place to prove for 2 hours, until doubled in size.

Meanwhile, make the filling…

  • So, for this filling there isn’t a specific recipe as apple flavour varies. You need to taste the compote as you go to decide if you think it needs more spice/sugar etc.
  • Place your chopped apples in a small saucepan on low heat. Splash over a bit of cider or apple juice. Add a small handful of sugar. Swipe a few grates of nutmeg in and add in a pinch of ground cinnamon. Add in the zest of half an orange. Cook this over low heat with the lid on, stirring occasionally, until the apples have softened. You want some pieces of apple to remain in small chunks but most of it to be mushy. Taste the filling and add more sugar if it needs it. Place aside to cool.

Back to the doughnuts

  • Prepare 2 baking trays lined with baking paper. When the dough has proved, tip it out onto a floured surface and punch down. Roll out to 3/4cm thick. Using a 2 1/4 inch cutter, cut the doughnuts out and place onto the baking trays about 1 1/2 inches apart. Continue to do this until all the dough is re-rolled and cut.
  • Cover the doughnuts and leave to rise in a warm place again for 30 minutes.
  • Meanwhile, pour vegetable oil into a medium saucepan until it is about 3 inches deep. When your doughnuts are proved, heat the oil on medium heat until it reaches 360 degrees F/ 175 degrees C.
  • Get ready a cooling rack and a bowl of caster sugar.
  • Carefully place 3 doughnuts into the oil, or however many you feel comfortable with. Cook for a few minutes on one side until golden brown. Flip each doughnut over and do the same on the other side. Once the doughnut is cooked, take out of the oil with a slotted spoon and leave to cool on the cooling rack. Repeat with all doughnuts. Keep an eye on the oil as it can get too hot quickly, and your doughnuts will cook too quickly on the outside but will remain doughy in the centre.
  • Once all the doughnuts are cooked, roll in caster sugar. Use a sharp pairing knife to make an incision into the side of the doughnuts. Move the knife around slightly to create space for the filling.
  • Fill a piping bag with the apple filling and snip a small hole at the end of it (Not too small as you need enough space for the apple pieces to pass through.)
  • Fill each doughnut with the apple filling. You should be able to feel that the doughnut gets much heavier as you fill it. After a few doughnuts, you will know when to stop piping. If you overfill the doughnuts and some filling spills out of the side hole, just wipe it off. These definitely have enough filling!
  • Store in an airtight container.

About addmorebutterplease

When in doubt, add more Butter!
This entry was posted in Bread and tagged , , , , , , , , , , , , . Bookmark the permalink.

13 Responses to Apple Cider Doughnuts filled with Apple Compote

  1. monksfist says:

    You are my new secret hero! Nothing more to say πŸ˜€

    Like

  2. CakePants says:

    Holy moly. I need these in my life, immediately. They look absolutely divine!!

    Like

  3. OMG!! I would NEVER make these because I would stuff all of them into my gob. Wow….great job!

    Like

  4. Reblogged this on Dish 'n' the kitchen and commented:
    Not that I would EVER make doughnuts, but if I was going to I would make these!

    Like

  5. thebrookcook says:

    BEAUTIFUL!!!! WOW!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s