Apple and cinnamon doughnuts

Makes 15 Desserts and puddings

Screen Shot 2019 05 09 At 15 22 35



  • 7g dried yeast
  • 40g caster sugar
  • 500g plain flour, plus extra to dust
  • 10g fine sea salt
  • 50g unsalted butter, softened
  • 1 large egg, beaten
  • 200g whole milk
  • sunflower oil, for deep-frying

For the apple purée

  • 300g peeled and cored cooking apples (prepared weight), chopped
  • 50g unsalted butter
  • 100g caster sugar

For the cinnamon sugar

  • 200g caster sugar
  • 3tsp ground cinnamon

You will need

  • cook’s digital thermometer
  • silicone paper


Pour 125ml of warm water into a measuring jug and sprinkle in the yeast granules and sugar. Leave to activate and froth up; this should take 10 minutes. Put the flour, salt, butter, beaten egg and milk into a stand mixer fitted with the dough hook and mix for 30 seconds, then add the yeast liquid and mix on a medium speed for 5 minutes to form a smooth dough.

Transfer the dough to a floured bowl, cover with a damp cloth and leave to rise in a warm place until doubled in volume; this should take around 30 minutes.

Place the risen dough on a lightly floured surface and knock back to expel the large air bubbles and create a more even texture. Cut the dough into 15 equal pieces, each weighing 20g, and shape into small balls. Place each ball on a small square of silicone paper. Cover them loosely with a damp cloth and leave to prove in a warm place for around 40 minutes, until doubled in size again.

To make the apple purée, put the apples, butter and sugar into a heavy-based pan over a gentle heat. Cover and cook for 25 minutes until the apples are soft and reduced to a pulp, stirring occasionally. Remove the lid and let it bubble to reduce until the apple mixture becomes syrupy, stirring occasionally. Transfer to a bowl and set aside to cool. If you prefer a smooth purée, blitz using a hand-held stick blender until the mixture is smooth.

For the cinnamon sugar, toss the 2 ingredients together in a bowl to combine and set aside.

Heat the oil for deep-frying in a deep-fryer or other suitable deep, heavy pan to 180C/350F. When it's hot, deep-fry the doughnuts in batches, being careful not to overcrowd the pan: carefully lift each dough ball on the paper and lower it into the hot oil, holding the corner of the paper, then gently pull the paper out, leaving the dough in the pan. Deep-fry the doughnuts for 2-3 minutes until golden all over – you may need to jiggle them around to get an even colour all over.

Once cooked, lift the doughnuts out of the pan and drain them on kitchen paper. Place on a wire rack to cool slightly for a few minutes, then toss in the cinnamon sugar to coat.

The doughnuts are best served still warm from frying but if they have cooled, reheat them in an oven preheated to 180C/350F/ Gas 4 for a few minutes. Split the warm doughnuts three-quarters of the way through. Fill with the apple purée and serve immediately.

Recipe from Restaurant Nathan Outlaw by Nathan Outlaw (Bloomsbury). Photography by David Loftus.
Screen Shot 2019 05 09 At 15 22 35
Recipe from Restaurant Nathan Outlaw by Nathan Outlaw (Bloomsbury). Photography by David Loftus.


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