A childhood fave – cinnamon doughnuts – come of age in this glammed up version.
Step 1
Whisk the yeast and water in a small bowl until the yeast dissolves. Put aside.
2nd step
Put the butter and milk in a small saucepan over medium heat. Cook, stirring occasionally for 3 minutes or until butter is melted. Remove from fire. Let stand for 10 minutes to cool slightly.
Step 3
Combine salt, flour and sugar in a large bowl. Make a well. Add yeast, apple pie and butter mixes. Stir until a soft, sticky paste forms. Knead for 2 minutes or until the mixture is smooth.
Step 4
Place in a large greased bowl. Cover with a lightly greased plastic wrap. Stand in a warm place for 1 hour or until the dough has doubled in size.
-Step 5
Pierce the dough. Turn on a lightly floured surface. Knead the dough gently for 30 seconds or until smooth. Using 1 level tablespoon at a time, roll the dough into 20 balls. Place on 2 trays lined with parchment paper. Stand for 15 minutes.
Step 6
Pour enough oil into a large saucepan to reach 5cm on the side of the pan. Heat over high heat until the oil is hot. Reduce the heat to medium-low. Cook the meatballs, 4 times, 1 to 2 minutes per side or until golden brown. Using a spoonful, transfer the donut balls to a tray with a paper towel to drain for 10 seconds.
Step 7
Place the sugar in a shallow bowl. Mix the hot donuts in sugar to coat them roughly (it is not necessary to coat them completely). Transfer to a service plate.
Step 8
Make cinnamon caramel: Place the sugar, cinnamon and 1/2 cup of water in a small saucepan over low heat. Cook, stirring for 5 minutes or until sugar is dissolved. Increase the fire to medium-high. Bring to a boil. Boil, stirring, for
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