Apple pie doughnuts MAKES 12
INGREDIENTS
For the apple pie filling
3 JAZZ™ apples, peeled and roughly chopped
1 tbsp butter
50g sugar
1 tsp cinnamon
For the doughnuts
125ml milk
15g butter, plus extra for greasing
1 egg
7g yeast sachet
250g strong white bread flour, plus extra for rolling
30g caster sugar
½ tsp salt
Caramel sauce, for drizzling
Icing sugar, to decorate
METHOD
Begin by making the apple pie filling. Add all the ingredients to a saucepan with a splash of water. Stir well and cook over low heat for 20-30 minutes until the apples are soft enough to mash with the back of a wooden spoon. Allow to cool slightly and blend into a smooth purée. Set aside for later.
To make the doughnuts, add the milk and butter to a large mixing bowl, or the bowl of a stand mixer fitted with a dough hook. Mix until completely combined – around 2 minutes. Add the egg and mix until incorporated.
Add the yeast to the bowl, followed by the flour, then the caster sugar, then salt. Knead for 10 minutes or mix with the dough hook for approximately 3 minutes, until the dough is sticky but well combined and slightly transparent if stretched.
Transfer to a greased bowl, cover with clingfilm and set aside to prove in a warm place. Leave for 1-2 hours, dependent on the temperature, until the dough doubles in size.
Once the dough is proved, knock down onto a floured surface and cut the dough in half. Roll into two balls.
Roll each ball into a long log (approximately 25cm), then cut each log into pieces and roll each into a tight ball. Place on a tray lined with baking paper and prove for a further 15 minutes.
In the meantime, heat oil for deep-frying. Once the oil reaches 180°C and the doughnuts have proved, drop 3-4 balls into the oil at a time and cook for 5 minutes until golden brown, turning once or twice during cooking.
When cooked, use a piping bag to fill the doughnuts with the smooth filling. Drizzle with caramel sauce and dust on icing sugar to serve.
image [https://cdn.magzter.com/1583506613/1741065663/articles/8IVZsTvmf1741072594412/8008837638.jpg]
Apple & cranberry rose tarts
MAKES 12 TARTS
INGREDIENTS
For the apple & cranberry jam
6 JAZZ™ apples
400g fresh cranberries
1.2kg white sugar
250ml water
Zest and juice of 2 lemons
For the tarts
2 JAZZ™ apples
200ml water
2 tbsp lemon juice
1 sheet puff pastry
2 tbsp apple & cranberry jam
Butter or oil, for greasing
METHOD
■ For the jam, combine the apples, cranberries, sugar, water, and lemon juice and zest in a large saucepan and cook over high heat, stirring regularly. Bring to a boil, reduce the heat to medium-high and cook for 20-25 minutes, until the cranberries and apples soften. Keep stirring often.
■ Once thickened, allow to cool fully before transferring to prepared jam jars.
■ For the tarts, preheat the oven to 200°C/180°C fan/ gas mark 6. Quarter the apples and remove the core. Cut into thin slices and add to a saucepan with 200ml water and 2 tbsp lemon juice. Mix gently to coat, cover with a lid and cook for 5 minutes over a low heat. Drain and spread out on a large plate or tray lined with kitchen paper. Leave to cool.
■ Unroll the pastry onto a lightly floured work surface and roll it out until the pastry measures about 30c...
INGREDIENTS
For the apple pie filling
3 JAZZ™ apples, peeled and roughly chopped
1 tbsp butter
50g sugar
1 tsp cinnamon
For the doughnuts
125ml milk
15g butter, plus extra for greasing
1 egg
7g yeast sachet
250g strong white bread flour, plus extra for rolling
30g caster sugar
½ tsp salt
Caramel sauce, for drizzling
Icing sugar, to decorate
METHOD
Begin by making the apple pie filling. Add all the ingredients to a saucepan with a splash of water. Stir well and cook over low heat for 20-30 minutes until the apples are soft enough to mash with the back of a wooden spoon. Allow to cool slightly and blend into a smooth purée. Set aside for later.
To make the doughnuts, add the milk and butter to a large mixing bowl, or the bowl of a stand mixer fitted with a dough hook. Mix until completely combined – around 2 minutes. Add the egg and mix until incorporated.
Add the yeast to the bowl, followed by the flour, then the caster sugar, then salt. Knead for 10 minutes or mix with the dough hook for approximately 3 minutes, until the dough is sticky but well combined and slightly transparent if stretched.
Transfer to a greased bowl, cover with clingfilm and set aside to prove in a warm place. Leave for 1-2 hours, dependent on the temperature, until the dough doubles in size.
Once the dough is proved, knock down onto a floured surface and cut the dough in half. Roll into two balls.
Roll each ball into a long log (approximately 25cm), then cut each log into pieces and roll each into a tight ball. Place on a tray lined with baking paper and prove for a further 15 minutes.
In the meantime, heat oil for deep-frying. Once the oil reaches 180°C and the doughnuts have proved, drop 3-4 balls into the oil at a time and cook for 5 minutes until golden brown, turning once or twice during cooking.
When cooked, use a piping bag to fill the doughnuts with the smooth filling. Drizzle with caramel sauce and dust on icing sugar to serve.
image [https://cdn.magzter.com/1583506613/1741065663/articles/8IVZsTvmf1741072594412/8008837638.jpg]
Apple & cranberry rose tarts
MAKES 12 TARTS
INGREDIENTS
For the apple & cranberry jam
6 JAZZ™ apples
400g fresh cranberries
1.2kg white sugar
250ml water
Zest and juice of 2 lemons
For the tarts
2 JAZZ™ apples
200ml water
2 tbsp lemon juice
1 sheet puff pastry
2 tbsp apple & cranberry jam
Butter or oil, for greasing
METHOD
■ For the jam, combine the apples, cranberries, sugar, water, and lemon juice and zest in a large saucepan and cook over high heat, stirring regularly. Bring to a boil, reduce the heat to medium-high and cook for 20-25 minutes, until the cranberries and apples soften. Keep stirring often.
■ Once thickened, allow to cool fully before transferring to prepared jam jars.
■ For the tarts, preheat the oven to 200°C/180°C fan/ gas mark 6. Quarter the apples and remove the core. Cut into thin slices and add to a saucepan with 200ml water and 2 tbsp lemon juice. Mix gently to coat, cover with a lid and cook for 5 minutes over a low heat. Drain and spread out on a large plate or tray lined with kitchen paper. Leave to cool.
■ Unroll the pastry onto a lightly floured work surface and roll it out until the pastry measures about 30c...
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New UK (Digital) - 1 Issue, March 10, 2025