There are spoon shaped craters in it, the result of this taunting. There are however no finger shaped dents just yet. So before things progress to that we need a plan of action. A plan to empty this jar into something that will justify me eating all of said jars contents. I’ll probably lick the jar clean too, just so you know.
So dulce de leche & apple doughnuts. Seems like a perfectly logical solution.
400g strong white flour
50g caster sugar
1/2 tsp ground cinnamon
pinch of salt
7g dry yeast
1 large apple
1 large egg
Warm the milk and add the butter. Leave until butter melts. Remove from heat and allow to cool until tepid.
Place all dry ingredients into a large bowl.
Peel and grate the apple.
Beat the egg.
Add cooled milk/butter mix to the dry ingredients along with the egg and apple. Bring the dough together with your hands. Dough will be quite wet. Leave dough for 10 mins to firm up.
Tip the dough out onto work surface and knead for 10 mins or stick it into your stand mixer with dough hook and knead until the dough comes together into a soft ball. It should be smooth and not tacky.
Place dough into a well oiled bowl and cover with cling. Leave somewhere warm to prove until doubled in size (2hours approx). Divide the dough into either 20 bite size doughnuts or 10 larger ones. Roll into balls by cupping your hand and rolling until smooth. Place on an oiled tray and cover with oiled cling film. Leave for 30 mins until almost doubled in size.
Heat oil in a heavy duty saucepan or deep fryer to 180 degrees. Oil is ready when a piece of bread browns in about 30 seconds. Fry the doughnuts for 4 mins each side or until nice and golden brown. Remove from oil and immediately dredge in caster sugar.
I flavoured my caster sugar with vanilla.
Leave to cool completely before making a hole in each doughnut with a small knife. Pipe filling generously & swiftly consume.