Two delicious desserts come together in the one recipe. You must try Apple Crumble Donuts. Start by Preparing the dough and frying the donuts. Fill the donuts with applesauce. Prepare the crumble and bake until golden brown. Prepare the caramel, stirring until it becomes smooth and creamy. Dip the donuts in the caramel and place them on a wire rack, caramel side up. Before the caramel has set, scatter the crumble over the top of each donut.
Apple Crumble Donuts Recipe
Makes 8-10 donuts
Prep 3 1⁄2 hours
Ingredients:
For the donut dough
Use this Donut dough recipe.
For the filling
200 g (7 oz) applesauce
For the crumble
150 g (1 cup) plain (all-purpose) flour
120 g (41⁄2 oz) sugar
1 teaspoon ground cinnamon
75 g (21⁄2 oz) salted butter
For the caramel
160 g (51⁄2 oz) white sugar
200 ml (7 fl oz) double (heavy cream)
80 g (23⁄4 oz) unsalted butter
Method:
Prepare the dough and fry the donuts
Prepare your dough following the instructions. Let the dough rise, then punch it down. Cut out circles and make the holes, then set aside to allow the dough to rise again. Fry the donuts and place them on a wire rack to drain the excess oil.
Fill the donuts
Add the applesauce to a piping bag. Using the nozzle, pierce four holes into the bottom of each donut and pipe in the filling.
Prepare the crumble
Preheat the oven to 180oC (350oF) and line a baking tray with baking paper. In a bowl, combine the flour, sugar and cinnamon. Add the butter in small cubes, working it through with your fingers to obtain a sandy, lumpy texture. Spread the mixture on the baking tray and bake for 20 minutes, until golden brown. Remove from the oven, crumble with a fork and leave to cool.
Prepare the caramel
Heat the sugar in a saucepan over medium heat and gently stir until you obtain a dry caramel. The sugar will begin to dissolve around the edges, becoming liquid and then darkening to an amber colour; this will take 3–4 minutes.
Meanwhile, heat the cream in a separate saucepan.
As soon as the sugar has transformed into caramel, remove the pan from the heat and gently pour in a small amount of the warm cream. Stirring vigorously, add the remaining cream little by little. Add the butter and stir until the caramel becomes smooth and creamy.
Ice and decorate the donuts
Dip the donuts in the caramel and place them on a wire rack, caramel side up. Before the caramel has set, scatter the crumble over the top of each donut.
Decorate and eat!
Enjoy the donuts once the caramel has set.
Recipe extract from Donuts by Sandra Mahut, published by Smith Street Books, AUD$19.99/NZD$21.99, published 4 February 2025.
Photography © Sandra Mahut.
