Ingredients

For the JAZZ™ Apple Pie Filling

  • 3 JAZZ™ apples, peeled and roughly chopped
  • 1 tablespoon butter
  • ¼ cup sugar
  • 1 teaspoon cinnamon

For the Doughnuts

  • ½ cup milk
  • 1 tablespoon butter, plus extra for greasing
  • 1 egg
  • 2 cups bread flour, plus extra for rolling
  • 2¼ teaspoons (one packet) active dry yeast
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • Caramel sauce, for drizzling (optional)

Instructions

  1. Make the JAZZ™ apple pie filling
    In a saucepan, combine apples, butter, sugar, cinnamon, and a splash of water. Stir well and cook over low heat for 20–30 minutes until apples are soft enough to mash with the back of a wooden spoon. Allow to cool slightly, then blend into a smooth purée. Set aside.
  2. Make the doughnuts
    In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, add the milk and butter. Mix until completely combined, about 2 minutes.
  3. Add the egg and mix until incorporated.
  4. Add the yeast, then the flour, followed by the sugar and salt. Knead for 10 minutes by hand or mix with the dough hook for about 3 minutes, until the dough is sticky but well combined and slightly transparent when stretched.
  5. Transfer to a greased bowl, cover with plastic wrap, and let rise in a warm place for 1–2 hours, or until doubled in size.
  6. Once risen, punch down the dough on a floured surface and cut in half. Roll each half into a ball.
  7. Roll each ball into a long log (about 10 inches), then cut into pieces and roll each into a tight ball. Place on a parchment-lined tray and let rise for another 15 minutes.
  8. Meanwhile, heat oil for deep frying to 350°F. When the doughnuts have risen, carefully drop 3–4 balls into the oil at a time and fry for about 5 minutes, turning once or twice, until golden brown.
  9. Use a piping bag to fill each doughnut with the JAZZ™ apple pie filling.
  10. Drizzle with caramel sauce, if desired, and serve warm.