Baked Doughnut, Rhubarb Compote and Apple Sorbet
- 1 kg Granny Smith apples
- 200 gm sugar
- 100 ml water
- 1 lt apple juice
- 1 lemon juice and zest
Peel and slice apples. In a pot cook apples, sugar and water until soft, puree then add apple juice and lemon. Cool and then churn in an ice cream machine.
- 1 bunch rhubarb
200 gm sugar (may need more depending on how tart the rhubarb is).
Peel the rhubarb and then roughly chop, add to a pot with the sugar and a little water. Cook until broken down. Using a stick blender, blend until smooth, keep in the fridge until needed.
- 750 gm (5 cups) plain flour, plus extra for dusting
- 140 gm raw caster sugar
- 7 gm dried yeast (about 1 sachet)
- Finely grated rind of 2 lemons
- 250 ml (1 cup) lukewarm milk, plus extra for brushing
- 80 ml (1/3 cup) buttermilk
- 2 eggs, at room temperature
- 150 gm butter, melted
- For greasing: oil
Lemon Ginger Sugar
- 220 gm (1 cup) caster sugar
- Finely grated rind of 1½ lemons
- Ginger and cinnamon to taste
For The Doughnut
Combine flour, sugar, yeast and lemon rind in the bowl of an electric mixer fitted with a dough hook, and mix to combine. Whisk together milk, buttermilk, eggs and 30 gm melted butter and, with motor running, add to flour mixture, then mix on medium speed until dough is smooth and elastic (4-5 minutes). Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap and stand in a warm place until doubled in size (1-1½ hours).
Preheat oven to 190C. Knock back dough, turn onto a lightly floured surface and roll to 5 mm thick. Cut twelve rounds with a 7 cm-diameter cutter and twelve rounds with an 8 cm-diameter cutter (re-roll scraps if necessary). Place smaller rounds 5 cm apart on oven trays lined with baking paper, place a heaped teaspoon of rhubarb filling in centre of each. Brush edges with milk, cover with larger rounds, press to seal edges well. Trim with a 7 cm-diameter cutter. Cover and stand in a warm place until risen (1-1½ hours), then bake until bottoms are just golden (8-10 minutes).Meanwhile, for lemon sugar, combine sugar and lemon rind in a bowl, spread on a tray.
Dip hot doughnuts immediately in melted butter, toss in lemon sugar and serve hot, along with the apple sorbet and extra rhubarb compote.