Apple & custard doughnuts with maple syrup

MAKES 6-8 PREP 50 mins plus at least 1 hr resting and proving COOK 15 mins MORE EFFORT V

1 tsp dried yeast

2 tbsp caster sugar, plus extra to coat the doughnuts

120ml whole milk, warmed 280g strong white bread flour, plus extra for dusting

45g unsalted butter, melted

1 egg, beaten sunflower oil, for deep-frying and for the baking parchment about 4 tbsp apple sauce (shopbought or homemade) about 4 tbsp custard (shop-bought or homemade) maple syrup, to serve

1 Stir the yeast and sugar into the warm milk. Set aside for 10 mins – the mixture will activate and become frothy. 2 Meanwhile, put the flour, melted butter, beaten egg and a pinch of salt in a mixing bowl, or in a stand mixer fitted with the dough hook, and mix well for at least 2 mins to form a soft and sticky dough. Cover with a clean, damp cloth and rest the dough for 10 mins.

3 Knead the rested dough using your hands or in the mixer with a dough hook again for a further 2-3 mins until it becomes smooth and supple. Cover and rest for 20-30 mins, or until increased in size by about half.

4 Tip out the dough onto a lightly floured work surface and roll it out to about 1.5cm thick. Cut out six to eight 8cm circles and arrange the rounds on oiled baking parchment, well spaced apart, reserving the offcuts. Cover the doughnuts with a clean tea towel. Leave to prove for 30 mins-1 hr until doubled in size.

5 Fill a deep-sided saucepan no more than two-thirds full with oil. Heat the oil to 180C, or check it’s ready by dropping in a little piece of the dough – it should sizzle, rise to the surface and immediately brown. Working in batches, fry each doughnut for about 11/2 mins on each side until golden all over, then carefully remove with a slotted spoon. Transfer to a wire rack. Coat with extra sugar while still warm.

6 Put the apple sauce in a piping bag fitted with a medium round piping nozzle, or use the corner of a small, sturdy plastic bag with the tip cut off. When the doughnuts are cool enough to handle, push the piping nozzle (or use the tip of a knife to make a hole so that you can push in the plastic bag) into the centre of each doughnut and fill with the apple sauce. Repeat the process with the custard.

7 Put all the doughnuts on a large serving plate and drizzle liberally with the maple syrup.

PER DOUGHNUT (8) 261 kcals • fat 10g • saturates 4g • carbs 35g • sugars 9g • fibre 1g • protein 6g • salt 0.1g