Ingredients:

  • 2 1/4 teaspoons (7 grams) Active Dry Yeast
  • 1 cup (240 ml) Lukewarm Whole Milk
  • 1/4 cup (50 grams) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1/4 cup (57 grams) Unsalted Butter, softened
  • 3 1/2 cups (420 grams) All-Purpose Flour, plus extra for dusting
  • 1 teaspoon (5 grams) Fine Sea Salt
  • 2 large (350 grams) Granny Smith Apples, peeled, cored, and diced finely
  • 1/4 cup (60 ml) Water
  • 2 tablespoons (25 grams) Brown Sugar (packed)
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 2 tablespoons (30 ml) Liquid Honey
  • 6 cups (1.4 litres) Neutral Frying Oil (Rapeseed, canola, or vegetable)
  • 1/2 cup (60 grams) Powdered Sugar (Icing Sugar), for dusting

Instructions:

  1. Activate the Yeast: In the mixer bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5–10 minutes until foamy.
  2. Combine Wet Ingredients: Whisk in the remaining sugar, eggs, and softened butter until just combined.
  3. Mix and Knead: Add the flour and salt. Mix on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 8–10 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
  4. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly and let rise in a warm, draught-free place for 60–90 minutes, or until doubled in size.
  5. Make the Filling: While the dough rises, combine diced apples, water, brown sugar, cinnamon, and nutmeg in a small saucepan. Simmer gently for 10–15 minutes until the apples are soft and the liquid is reduced to a thick syrup.
  6. Finish the Filling: Stir in the liquid honey. Allow the filling to cool completely. Pulse lightly in a food processor or mash gently to create a spreadable consistency.
  7. Shape the Dough: Punch down the risen dough gently. Turn it out onto a lightly floured surface and roll to about 1/2-inch (1.25 cm) thickness. Use a 2.5-inch round cutter to cut out doughnuts. Place each piece onto a small square of parchment paper.
  8. Second Proof: Cover the cut doughnuts loosely and let proof again for 30–45 minutes until visibly puffed up.
  9. Heat the Oil: Fill a deep, heavy-bottomed pot with 2 inches of oil. Heat the oil slowly and carefully to 350–375°F (175–190°C) using a candy/frying thermometer.
  10. Fry the Doughnuts: Gently slide 2–3 doughnuts (still on their parchment squares) into the hot oil. After 30 seconds, lift the parchment paper out with tongs.
  11. Cook: Fry for 1.5–2 minutes per side, turning once, until deep golden brown. Remove using a slotted spoon and place on a wire rack to drain.
  12. Fill and Dust: Once the doughnuts have cooled slightly (about 10 minutes), load the cooled apple filling into a piping bag fitted with a long, thin nozzle. Insert the nozzle into the side of each doughnut and squeeze gently to fill. Dust generously with powdered sugar before serving.