TONY STAPLES: This homemade doughnut is a treat to put on your bucket list
You haven’t lived until you have eaten a fresh homemade doughnut. Tony Staples, executive head chef at the Arora hotel in Crawley, shares his recipe for a family favourite with a seasonal twist...
My kids can’t get enough of apples, so it’s just as well that at this time of year they are everywhere.
I’ve got an apple tree at the corner of my road that has been filling our fruit bowl for the past few weeks.
And where I go fishing, I’ve discovered lots of small apple trees of different varieties.
I’m sure it is where fishermen have thrown their apple cores behind them over the years.
Every apple has its own unique taste and texture which is why, when it comes to this sauce for my family’s favourite doughnut, I have suggested using two different types – the Gala for a mellow apple-y flavour and the Granny Smith for a sharp tang.
If you’ve never had a homemade doughnut before, then this is definitely one to put on your bucket list.”
Enjoy seasonal produce all year round at The Grill.
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Doughnuts with Apple and Calvados Sauce
Makes 12 large doughnuts or 18-20 small ones
For the doughnuts:
500g strong plain flour
60g soft butter
15g dried yeast
40g caster sugar
2 tsp salt
2 eggs beaten
Caster sugar and cinnamon
For the apple Calvados sauce:
2 Gala apples, peeled, cored and diced into half centimetre pieces
1 Granny Smith, peeled, cored and diced into half centimetre pieces
1 tab caster sugar
Zest of half a lemon
75ml Calvados or brandy
2tsp cornflour mixed with a little water
For the Chantilly cream:
300ml double cream
100g icing sugar
Seeds from a vanilla pod or a teaspoon of vanilla essence
Vegetable oil for frying
Put flour into a large bowl and rub in the butter until it forms a breadcrumb consistency.
Stir in the yeast, salt and sugar, and stir in the beaten eggs. Heat the milk until it is slightly warm – blood temperature – and stir into the mixture.
Using a dough hook on a mixer, work the dough for about 5-8 minutes.
Cover with cling film and leave in a warm place to double in size – about 45 minutes.
Divide into 12 large pieces, or 18-20 small ones, and shape into rounds. Leave to rise again for 10 minutes.
Heat clean vegetable oil in a fryer to 180oC and add the doughnuts a few at a time. Turn them over with a spoon until they are a dark golden colour – about 5 minutes. Place on a tray of sugar sprinkled with cinnamon, and coat the outsides while still hot. Leave to cool.
For apple sauce: melt the butter in a saucepan, add the sugar and gala apple and cook until the apple begins to soften.
Add the Calvados or brandy, the Granny Smith apple and lemon zest. Bring to the boil and simmer for a few minutes until the Granny Smith begins to soften, but still holds its shape. Stir in the cornflour and water mix to thicken.
Whip the double cream with the icing sugar and vanilla pod until it forms soft peaks.
Split the doughnuts in half without cutting all the way through. Fill with cream and top with the apple sauce.
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