INGREDIENTS
Makes enough to fill 14 doughnuts
APPLE CURD
6 x granny smith apples
100g water
45g lemon juice
120g light brown sugar
200g caster sugar
100g whole eggs (= 2 eggs)
140g unsalted butter
3g ground cinnamon
1 tsp vanilla extract
CRUMBLE
100g plain flour
50g rolled porridge oats
66g unsalted butter (cold)
42g caster sugar
½ tsp ground cinnamon
METHOD
APPLE CURD
Preheat the oven to 180ºC/160ºC fan/ gas 4 (350ºF/320ºF fan).
Peel, core and dice the apples (into larger chunks). Add the apples, water and lemon juice to an ovenproof dish and cover with foil.
Bake for 30 minutes.
Remove foil and add the sugar, give it a stir. Cover with foil once again.
Bake for a further 30 minutes, until the apples are caramelized, then set aside to cool.
Once cool, blend the apples to a fine paste.
Over a baine marie, cook out the apple paste along with the caster sugar, cinnamon, vanilla, egg and diced butter. Whisk and cook out until it reaches 76’c. If you prefer a smoother texture, you can pass this curd through a sieve – although this is optional. You will have about 400g curd from this recipe, however you will lose some if you sieve it.
Once done, pour into a container and cover with cling film. Allow to fully cool before using, which takes 1-2 hours.
Once cool, you may fold through 100g of the crumble to provide a bit of texture.
Transfer to a piping bag for finishing the doughnuts.
CRUMBLE
Preheat the oven to 200ºC/180ºC fan/gas 6 (400ºF/350ºF fan).
In a mixing bowl, weigh the dry ingredients. Rub the butter through the flour mix until it resembles breadcrumbs.
Bake on a lined tray for 20 minutes, breaking up the crumble at 10 minutes with a fork.
Allow to cool before use.
ASSEMBLY
Using a knife or scissors, make a hole in the top of the doughnut. Pipe approx. 60g apple curd into the doughnut and decorate with crumble.
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