Bought the wrong Hot Cross Buns 😩
Doughnuts with apple sauce recipe from neena |
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Ingredients280g strong white flour plus extra for dusting¼ tsp salt 7g sachet fast action dried yeast 20g caster sugar 20g soft butter 1 small egg 125ml lukewarm water 3 apples quartered and cored 2 tbsp caster sugar 75ml apple juice Sunflower oil for deep frying ¼ cup yoghurt Golden caster sugar for dusting |
Handy HintWhip some cream with a bit of icing sugar for a really indulgent serving extra! |
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Method1. Mix the flour, salt, yeast and sugar in a processor, add the soft butter, egg, yoghurt and water and pulse until smooth. Tip onto a lightly floured surface and knead until smooth, if necessary add a little more flour, bring into a ball.2. Clean out the bowl and lightly oil it, put the dough in the bowl and cover with cling film and put in the fridge overnight (the dough can be kept up to 48 hours in the fridge) 3. To make the apple purée and the filling cut the apple quarters into five millimetre slices across and place straight into the pan, add the sugar and apple juice. Cover and cook on a moderate heat for about seven minutes until just softening. 4. Drain over a bowl, keeping the juice and roughly chop the apple and cool. Put 100 grams to one side and reserve for the filling, and put the rest in a processor with the juice and blitz to a textured puree to create the apple purée. 5. Cut the dough into four and work with a piece at a time, keeping the remainder covered as you go. Roll out on a lightly floured surface to about five millimetre thickness or even thinner and stamp out seven circles from each piece. 6. Put a quarter teaspoon of cooked apple in the centre of each circle dab a little water around the edges and pinch the edges together to seal well. 7. Put on the floured trays and cover with dry cloths and leave about 30 minutes to one hour until almost double the size. 8. Heat the oil to 175°C and fry the doughnuts in small batches for about three to five minutes until golden, turning them as they cook. Toss in sugar while hot. |
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