All the fun of the fayre – cinnamon doughball, with stewed and fresh apples, toffee sauce and honeycomb crumb

Ingredients

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Ingredients

  • g soft bap mix
  • ml water for bap mix
  • g apple one red and one green
  • g soft brown sugar
  • ml cream
  • g butter
  • ml syrup
  • g castor sugar
  • g sugar
  • g cinnamon
  • ml lemon juice
  • ml water for apples

Method

  • 1

    Step 1

    Make up soft bap mix, leave in a warm place. For 20 minutes
  • 2

    Step 2

    Make toffee sauce by heating butter, sugar and cream – allow to cool
  • 3

    Step 3

    Line a tin with parchment x 2 – one with sugar and cinnamon mix ready for dough balls
  • 4

    Step 4

    Make cinder toffee, by heating syrup and sugar to 150 – add bicarb and whisk, pour onto lined tin.
  • 5

    Step 5

    Diced one apple into squares, slice the other and leave all in lemon juice and water
  • 6

    Step 6

    Sweat diced apple lightly – leave till needed
  • 7

    Step 7

    Knock back dough, and roll into 4 balls – place in oiled cupcake case – (this makes it easier to transfer into fryer).
  • 8

    Step 8

    Heat deep fat fryer to 160
  • 9

    Step 9

    Once balls have grown, fry for two minutes each side
  • 10

    Step 10

    Place dough balls in to sugar and cinnamon, roll around until coated.

Ingredients

  • 65 g soft bap mix
  • 40 ml water for bap mix
  • 260 g apple one red and one green
  • 40 g soft brown sugar
  • 40 ml cream
  • 40 g butter
  • 50 ml syrup
  • 50 g castor sugar
  • 10 g sugar
  • 1 g cinnamon
  • 20 ml lemon juice
  • 50 ml water for apples