Bite-sized toffee apple doughnuts

Bite-sized toffee apple doughnuts

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Cooking time

Prep: 40 mins Cook: 35 mins plus 2 hrs 30 mins rising

Skill level

For the keen cook


Makes about 20 doughnuts

Master the art of deep frying and rustle up a batch of these irresistible mini-doughnuts filled with cinnamon caramel

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving



  • 150ml milk
  • 50g butter, cut into small pieces
  • 400g plain flour
  • 7g sachet fast-action dried yeast
  • 50g caster sugar, plus 50g extra for dusting
  • ½ tsp ground cinnamon, plus 1 tsp for dusting
  • 1 large egg, beaten
  • 1 apple, grated
  • vegetable or sunflower oil for frying, plus extra for greasing
  • 397g can caramel (we used Carnation)

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  1. Warm the milk in a saucepan. Add the butter and set aside until the milk has cooled to hand temperature and the butter has melted. Put the flour in a large bowl with the yeast, sugar, cinnamon and 1⁄2 tsp salt, mix well. Make a well in the centre and pour in the warm milk mixture, egg and apple. Combine with a wooden spoon, then tip out onto a work surface and knead for a few mins to combine. Pop into a lightly oiled bowl, cover with oiled cling film and leave somewhere warm to rise until doubled in size – about 2 hrs.
  2. Lightly grease 2 large baking trays. Uncover the dough and knock out all the air. Remove a lump of dough, roughly the size of a walnut, and roll into a smooth ball. Put on a tray and squash gently with your palm. Repeat with the remaining dough – you should make about 20 doughnuts in total. Cover the trays with a sheet of oiled cling film and leave to prove until doubled in size again – about 30 mins.
  3. Line a large plate or baking tray with kitchen paper, and mix the remaining sugar and cinnamon on another. Pour enough oil to come halfway up the sides of a large saucepan. If you have a thermometer the temperature should reach 180C. If you don’t have one, drop in a small chunk of bread. The oil is ready when it browns in about 30 secs. Drop in 3-4 doughnuts at a time (depending on the size of your pan) and cook for 4-5 mins until each one is deep golden brown and puffed up. Drain on the kitchen paper, then quickly toss in the cinnamon sugar mixture. Repeat with the remaining doughnuts.
  4. To fill the doughnuts, use a skewer or cocktail stick to make a hole in each one. Wiggle it around in the middle to create a cavity. Transfer the caramel to a piping bag fitted with small nozzle, insert the nozzle into the doughnut and squeeze as you pull it out, filling generously. Continue with the remaining doughnuts. Serve with extra caramel for dunking.

Recipe from Good Food magazine, November 2013

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Daisy@Cheaperseeker's picture

I love it.

marticlar's picture

Easy to make. Thoroughly enjoyed by everyone! Keep an eye on the oil temperature, and eat on the same day.

nuffinbuttrouble's picture

These were easy to make and came out great. It's important when making doughnuts not to let the oil get too hot or the outside will brown before the centre is cooked. The recipe made about 30 decent sized doughnuts so I put 20 in the freezer, individually wrapped ready for lunch boxes. As with all fresh bread they don't keep well and need to be eaten on day of making or frozen soon after xx