Assiette of Apple, Apple and Cinnamon Doughnuts, Apple and Basil Granita, Miniature Toffee Apple

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 24th July 2013

Assiette of Apple, Apple and Cinnamon Doughnuts, Apple and Basil Granita, Miniature Toffee Apple

Dessert cooked by Pete Brandrick from Hard Days Night Hotel during Merseyside Heat of the North West Young Chef Competition 2013

Ingredients

  • Mini apples 1 tin
  • Granny smith apples x 15
  • 2.25 teaspoons of dried yeast
  • 1/4 cup lukewarm water
  • 2 cups flour
  • 3/4 cup warm milk
  • 150g of sugar
  • 1 egg
  • 28g butter
  • 3 basil leaves

Method

Make the doughnut dough.
Mix the yeast with the milk and warm water, mix the flour and sugar with butter, add the egg, and yeast mix, mix to form smooth dough, put somewhere warm to double in size.
Meanwhile make stock syrup and cook with the apple for the granita, at the last minute add the basil leaves, drain and chill, put into the freezer and leave till the end.
Once the dough has doubled in size, take out of bowl and cut to desired shape, put on greased tray and put somewhere warm to prove again.
Meanwhile make a caramel and carefully dip the mini apples in and put aside to cool. Fry the doughnuts in hot fryer, take out, toss through cinnamon sugar, take the granita out of the freezer and scrape with a fork.
Once doughnuts are cooled, serve.

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