Words by Jamie at The Cake Eating Co.
Photography by Hohua at Hohua Photography
Apples are in abundance, juicy and sweet, they are perfect for cooking into so many desserts and treats. They pair perfectly with a wide variety of aromatic spices such as nutmeg, cinnamon, cloves and vanilla so whilst cooking your kitchen is filled not only with the beautiful smells of apples but also those lovely spices!
Recipe - Makes 12
100g white sugar
5g flaked sea salt
1. Heat the milk until it is about 50 degrees (similar to a warm shower) and transfer to a large bowl.
2. Stir in yeast and 1/3 of the sugar. Place in a warm place for 5 minutes or until it looks 'creamy'
3. Whisk the eggs and melt the butter. Add to the milk mix.
4. While mixing slowly add the flour to the wet mix until a dough forms. The dough should feel tacky to touch but should not stick to you. Add a more flour in small additions if necessary.
5. If you are hand kneading knead for 10 minutes or 8 in a machine on low.
6. Cover the bowl in glad wrap and leave aside in a warm place until the dough has doubled inside. Preheat oven to 180degrees. (MAKE CUSTARD AND CINNAMON SUGAR)
7. Knock the dough back by giving it one large 'punch'. Re-knead the bread for a minute to redistribute the yeast. Roll into 12 balls, place on a greased tray and set aside in a warm place for 30 minutes.
8. Fill a frying pan with about 2 cm of oil. Heat for 3-4 minutes on high then add your donuts. Add them without over filling the pan. Once brown on one side flip and cook the other. Remove from oven and place on a baking tray and bake for 10 minutes.
9. Remove from oven and toss in cinnamon sugar.
10. Using a piping bag with a thin nozzle push it into the doughnut and fill with custard.
Baked apple custard
6 cinnamon sticks
60g brown sugar
280ml milk (full fat)
10g custard powder
2t vanilla paste (I love Heilala)
1. Heat the oven to 180 degrees and line a tray with baking paper.
2. Core the apples and place on lined tray. In the centre of each apple place on cinnamon quill and sprinkle the brown sugar between them.
3. Bake for 25 minutes. Remove from oven and let it cool for 5 minutes. Peel the skin off with you hands and place in a blender.
4. In a pot bring milk to the boil.
5. In a bowl combine the eggs and the white sugar, whisk. Add the vanilla paste, flour and custard powder. Whisk.
6. Once the milk comes to the boil slowly pour it into the egg mix ensuring that you are whisking the whole time. Return the mix to the stove but reduce heat to medium. Whisk while reheating. Once bubbles start to appear remove from the heat and put in blender with the apples.
7. Blend the custard and apples until a smooth puree is formed. Transfer to a container, cover with glad wrap and put a lid on. Put in the fridge.
In a bowl combine 3 tablespoons of cinnamon with 1 cup of white sugar. Mix.