warm the milk and put 50ml/1¾fl of it into a small bowl with the yeast and half a teaspoon of sugar. Set aside for 15 minutes to allow the yeast to reconstitute.
Mix the flour
salt and two tablespoons of sugar in a freestanding mixer with a dough hook attachment. Add the yeast mixture
the remaining warmed milk
100ml/3½oz water
the butter and eggs.
Mix with a dough hook for 10 minutes
or until the dough is smooth and elastic. Then cover and set aside to prove for 45 minutes.
Meanwhile make the apple filling. Put all the filling ingredients in a saucepan set over a medium heat. Add four tablespoons water and cook until the apples are mushy. Set aside to cool.
For the salted caramel
melt the sugar in a pan until it reaches a deep-brown colour. Then remove it from the heat and immediately whisk in the butter.
Add the cream slowly
whisking until combined. Mix in the salt and then pour the caramel into a bowl and set aside.
For the dough
briefly knead the risen dough on a floured work surface to knock it back.
Divide the dough into 12 equally-sized balls then roll into neat spheres.
Grease a large baking tray with a little butter. Place the dough balls on the tray
cover with a floured tea towel and leave to rise until doubled in size (about an hour).
To cook the doughnuts
preheat a deep-fat fryer to 190C/375F
or alternatively heat the oil in a large heavy-based pan until a piece of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Fry the dough balls in batches (do not crowd the pan)
turning occasionally to ensure they are an even colour. Cook for around 3–5 minutes
or until golden-brown.
Once cooked
carefully remove the cooked doughnuts using a slotted spoon. Drain on kitchen roll and
when dry
set aside to cool on a wire rack.
To assemble the doughnuts
mix the cinnamon and caster sugar together in a bowl.
