Jason Atherton Cinnamon doughnuts with apple filling recipe on Saturday Kitchen

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.