Apple brioche doughnuts
Photo by Babiche Martens
|1 Tbsp||Caster sugar|
|1 sachet||Active dried yeast|
|¼ cup||Milk, warm|
|2¼ cups||Flour, plus extra to dust hands|
|1 bottle||Rice bran oil, or vegetable oil|
- Stir the yeast and sugar into the milk and leave for 15 minutes until frothy.
- Place the flour, salt and butter in the bowl of a food processor with a metal blade and process for a few seconds to distribute the butter.
- Add eggs and yeast mixture and process again for 30 seconds.
- Place dough in an oiled bowl, turn dough over so it is covered with oil then cover bowl with clingfilm and leave in a warm place for 1 hour.
- Place filling ingredients in a saucepan and simmer gently for 20 minutes, then leaving lid on, turn off heat.
- Punch dough down and process for another 30 seconds. Grease an oven tray.
- With some flour for your hands nearby, pinch off golfball-sized pieces of dough and gently stretch each flat on your palm.
- Place a teaspoon of apple filling in centre of dough and fold dough over, making sure filling is entirely enclosed. Place on oven tray and repeat using all dough.
- Leave doughnuts in a warm place for another 30 minutes. Heat a large pot with oil - about half full - until 220C then drop doughnuts 3 or 4 at a time depending on size of pot.
- When they pop up to the surface, turn a few times until a deep golden colour.
- This should take about 5 minutes, then drain on paper towels and toss in caster sugar.