Jason Atherton makes delicious cinnamon doughnuts with apple filling, maple glaze and vanilla créme Anglaise recipe on Saturday Kitchen.

Jason says: “Make doughnuts even more delicious with an apple filling, cinnamon sugar and a maple glaze, topped off with a silky créme Anglaise. Just make sure you don’t eat them all by yourself.”

The ingredients for the doughnuts are: 350g plain flour, plus extra for dusting, 40g caster sugar, 2 tsp fine sea salt, 20g fresh yeast or 10g fast-action dried yeast, 140ml whole full-fat milk, slightly warmed, 5 large egg yolks and 90g unsalted butter, cut into cubes, softened, groundnut or vegetable oil, for deep-frying.

For the apple filling: ½ lemon, juice only, 750g Bramley apples, 225g caster sugar and 25g unsalted butter.

For the maple glaze: 4 tsp maple syrup, 100g icing sugar, sifted, For the cinnamon sugar, 100g caster sugar, 1 tsp ground cinnamon, For the vanilla crème Anglaise, 250ml double cream, ½ vanilla pod, split in half lengthways and seeds scraped out, 65g caster sugar and 3 large egg yolks.