550g strong white bread flour - plus extra to dust
2 tablespoons fast-action dried yeast
1 1/2 teaspoons salt
50g caster sugar
Neutral oil - to fry
50g granulated sugar
2 teaspoons cinnamon
4 Bramley apples (approx. 900g)
2 tablespoons unsalted butter
100g golden caster sugar
1 teaspoon cinnamon powder
1/4 teaspoon ground nutmeg
100ml Baileys Apple Pie
1 tablespoon cornflour
Salted Caramel Baileys Glaze
100g salted caramel sauce
1 tablespoon Baileys Apple Pie (15ml)
Add the butter and cloudy apple juice to a microwave safe measuring jug. Microwave for 45 seconds until the butter has melted. Mix thoroughly to combine. Add the whole milk and mix again - test the temperature with your finger, it should feel tepid.
In the bowl of a stand mixer, or a large bowl, add the flour, yeast, salt, sugar and eggs. Use the dough hook (or a spatula) to combine all the ingredients, then knead in the stand mixer for 6 minutes, or by hand for 10 minutes, until smooth and springy to the touch.
Scrape the dough out of the bowl, shape into a tight bowl, then place in a lightly greased bowl and cover in cling film. The dough will take around 2 hours to double in size.
After the dough has doubled in size, tip the dough out onto a lightly floured surface and roll it out into a rectangle (approx. 30cm x 35 cm) and use a biscuit cutter (9cm) to cut 9 circles out of the dough. It’s easiest to do this if you dip the cutter into flour first. (Feel free to re-roll the remaining dough - bring it back into a ball and leave to rest for at least 20 minutes before doing so).
Place the doughnuts on a large baking tray lined with baking paper and cover loosely with cling film for 1 hour until doubled in size again.
In the meantime, mix together the granulated sugar and cinnamon and set aside. Mix all the ingredients together for the glaze until smooth and set aside.
When the doughnuts have risen, fill a large deep saucepan with neutral oil approx. 1/2 full and heat to 150°C. Cook the doughnuts for 2-3 minutes on each side until deeply golden. Transfer from the oil directly into the cinnamon sugar and toss to cover. Place on a wire rack.
Repeat with all remaining doughnuts.
When the doughnuts aren’t too hot to the touch, use a cutlery knife, a chopstick or your finger to poke a hole in the doughnut. Wiggle the knife or chopstick around to make sure you have plenty of space inside your doughnut for the filling.
Pipe in the chunky apple pie filling slowly to ensure the filling gets into all the nooks and crannies.
Drizzle with the Baileys glaze and eat immediately.
To make the filling, peel and core the apples and slice into a small 1 cm dice.
Melt the butter over a medium heat in a deep saucepan, then add the diced apple, golden caster sugar and spices. Cook for 10 minutes until the apple pieces are completely soft. Add the baileys and cornflour and cook for 2 minutes until visibly thickened. Allow to cool completely. Once cool, transfer to a piping bag fitted with a large round nozzle.
Salted Caramel Baileys Glaze
Mix all the ingredients together for the glaze until smooth and set aside.