Fried apple doughnuts with vanilla mascarpone

Apple filling

1 Tbsp	Butter
1 Tbsp	Caster sugar
2	Apples, peeled, cored, diced (Main)
1 tsp	Vanilla extract
½ cup	Apple juice

Doughnut mixture

1 Tbsp	Active dried yeast
1 cup	Milk, lukewarm
2 cups	Strong flour (Main)
1 tsp	Salt
50 g	Butter, diced
1	Egg
1 Tbsp	Sugar, plus extra to coat cooked doughnuts
1 bottle	Oil, vegetable or rice bran
200 g	Mascarpone, mixed with 2 tsp vanilla extract (Main)

Directions

1. To make the filling; gently simmer all the ingredients together until soft then leave to cool.
2. To make the doughnut mixture; mix the yeast with half of the warmed milk then set aside to begin fermenting.
3. Sieve the flour and salt together. Rub in the butter until the mixture resembles breadcrumbs.
4. Mix the egg, sugar and remaining milk together and add to the flour along with the yeast mixture. Gently knead to make a soft dough.
5. Place in an oiled bowl and cover with plastic wrap or a damp teatowel. Leave in a warm place until doubled in size.
6. Preheat the oil to 175C. Shape the dough into balls, placing the apple filling in the centre.
7. Fry until golden, turning to ensure an even colour. Roll in sugar then serve with vanilla mascarpone on the side.