Pink Lady® Apple Doughnuts

Dissolve the yeast with the milk in a medium bowl Stir in 1 cup of the flour. Cover the bowl with plastic wrap and let it proof until bubbly, about 1 hour.

Whisk together the remaining flour with the salt and nutmeg in a bowl.

Beat the butter in a standing mixer with the paddle attachment until creamy, about 30 seconds; add the sugar and beat until light and fluffy. Beat in the eggs, one at time, until blended.

Add the yeast mixture along with the flour mixture. Mix on medium speed until the flour is incorporated and a soft dough that pulls away from the side of the bowl forms, 2 or 3 minutes. Transfer the dough to a lightly buttered bowl, cover and leave at room temperature 1 hour. (The dough can also be refrigerated up to one day ahead of frying at this point – leave out for one hour before proceeding.

Place the dough on a floured surface and pat or roll it out ½-inch thick. Cut out circles using a 1 – 1/2-inch diameter biscuit cutter. Arrange the doughnuts on a baking sheet, lightly cover with a towel and let them rise for an hour.

Pour oil to a depth of 4 inches in a heavy pot or saucepan and heat to 350 (175 C) degrees. Or drop a small amount of dough into the oil. If it begins to bubble and cook immediately then your oil is ready.

Drop the doughnuts into the oil 3 or 4 at a time. Fry until puffed and golden all over, turning once. Remove the doughnuts as they’re done and immediately roll them in sugar, then onto a rack to cool.

Put the jam and/or pastry cream in a piping bag or a sealable plastic bag fitted with a plain pastry tip. Gently poke a hole into each doughnut with a wide skewer (or use the pastry tip) and fill each doughnut Serve immediately

How to make the jam:

Put a small plate in the freezer. Tip the chopped apple, Pink Lady® Apple Juice and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar.

Cook gently, stirring regularly, for 30 mins until the apples have collapsed.

Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy.

Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds – it should be fairly firm. If it’s still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready.