Apple Doughnuts

Technical stages for Apple Doughnuts :

• Doughnut batter:
• Sift the flour and salt in a large bowl and shape as a fountain. Crumb the yeast in the fountain.
• Add the sugar and 2 table spoons of warm milk. Mix with the tip of your fingers. Add the rest of the milk with the butter and eggs. Mix all the liquid ingredients and combine gradually the flour in order to get a soft but non-sticky dough. If it is a bit dry, add milk or water tablespoon by tablespoon. If it sticks, add flour the same way.
• Put the dough on a floured bench. Knead for 10 minutes. When soft and elastic, put it back in the greased bowl and let rise at room temperature (about 2 hours).
• During the first rise, peel the apples, seed them and cut them in thick slices.
• Doughnuts:
• Put the apple slices in a pot with 1 table spoon of water. Cover. Cook very gently, stirring from time to time, until th eslices are soft but without turning to pieces. Sweeten to taste. Add the cinnamon.
• Tear the dough with your fists. Put it back on the floured bench. Cut in 14 equivalent flat squares.
• Spread 1 teaspoon of apple in the center of each square. Water the rim a little and fold the squares to make triangles. Pinch the rim to weld.
• Leave to push at room temperature on the bench, without covering (about 30 minutes).
• Fry the doughnuts in a few rounds, turning them upside down from time to time. When golden and swollen, drain them with a skimmer and put them on paper. Sprinkle with a mix of sugar and cinnamon and let cool.