Apple Cinnamon Doughnuts

Soft, pillowy, mini morsels of cinnamon scented doughnuts, filled with sharp sweet apples. Absolutely PERFECT!! Perfect for snowy days, rainy days, sunny days, let’s just face it, perfect for any kind of day really. And nothing and I literally mean nothing, beats fresh home made doughnuts still warm from the fryer. The supermarket doughnuts can’t even compare! As much as I love doughnuts, I’m not a fan of those super sweet doughnuts filled with a CRAAZZYY amounts of jam, let’s face it, I’m sweet enough, but you already knew that.

As you know, or at least you should, apple & cinnamon are such classic combinations, like sweet n salty, strawberries n cream. The combination list endless. And this is a simply delicious way to add texture and flavour to super squidgy doughnuts. Every end of summer/beginning of autumn, I’ll be in my kitchen making baked goods with apple in them as I have an apple tree in my back garden, which produces sharp cooking apple in abundance. Whether it’s a traditional apple crumble with custard, or a moist apple cake (my nans favourite) or in savoury dishes such as sausage puffs(my version of sausage rolls) there will always be a teaspoon or three of cinnamon not too far behind.

These doughnuts are the yeast risen type. Not the cake batter ones that you get at the seaside or the funfairs, mind you they are quite delicious. To make these doughnuts, book an afternoon off work or even the whole day, put on your favourite baking apron and be prepared to get stuck in.There’s kneading, waiting and folding to be done.

For the dough…
14g fast action yeast
120ml warm water
40g soft brown sugar
1/2tsp vanilla
1 egg
2tbsp butter
1tsp mixed spice, cinnamon & salt
280g bread flour

For the filling…
1 large cooking apple
30g soft brown sugar
2tbsp lemon juice
1tsp cinnamon

For the coating…
200g caster sugar
2 tbsp cinnamon

Prepare your proofing box. Combine yeast, water and 1tbsp of the sugar and leave to ferment. Mix all the dry ingredients together in a separate bowl and set aside.
Whisk the butter and egg with the fermented yeast mixture for a minute on medium speed.Pour into the dry ingredients and using a dough hook, mix on a medium speed for 3 minutes. The dough should leave the side of the bowl and slightly sticky. Continue to knead by hand until when the dough is slightly pressed, it slowly springs back.
Place dough in a clean bowl and cover with greased cling film and place in your proofing box.
Meanwhile, peel and core the apple and finely dice. Combine with the rest of the ingredients in a saucepan and cook till the apples are slightly tender. Drain the juice and allow to cool.
To test the dough to see if it’s ready, press down slightly and it should spring back up quicker than before (I check the dough every 10 minutes)
Roll out dough to about 21cm by 30cm. Cut 2 lines across the width and 6 times length ways. Place a small bit of the apple mix in the centre and fold over.
Place the dough back into the proofing box while you heat up the oil to 180°C in a small saucepan, 1/2 filled ( if you don’t have a deep fryer). If you don’t have a thermometer place a small piece of dough in the oil. It should start going golden brown after a few seconds.
Fry the doughnuts on each side for approx 4 mins in small batches. Drain on a kitchen towel. While the doughnut is still warm coat in cinnamon sugar. When you have fried the doughnuts TUCK IN!!!!

I just had a thought. These would be delicious with some pear and chocolate as a filling or or orrrrr peach and ginger. Replacing the cinnamon as necessary with ground ginger and not cooking the peaches if using tinned. Genius

Oh So Sweet Baker x


  1. This sounds delicious especially the cinnamon sugar coating with the apples yum

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