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 (shop-bought 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.
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