The best brunch you’ll ever make: Plum Tucker’s Apple Pie Doughnut | The Gourmand & Gourmet

The best brunch you’ll ever make: Plum Tucker’s Apple Pie Doughnut

If you haven’t heard about Plum Tucker’s epic breakfast of apple pie doughnuts smothered in salted caramel and topped with popcorn just for good measure, you must not get out for breakfast much. But that’s ok, because for all the peeps out there who stay in on a Sunday morning, baking, gardening and generally being more productive than the rest of us, we’ve got the recipe, from Plum Tucker’s chef, Louis Foundling, himself. You’re welcome. Ingredients Doughnuts (makes about 10)
  • 3 ¼ cup plain flour
  • ¼ cup sugar
  • 5g yeast
  • 1 cup milk (warm)
  • 100g melted butter
  • 3 egg yolks
  • 1tsp salt
  • Oil for frying
  • 1 cup sugar
  • 1 tbsp cinnamon sugar
  • 2 peeled apples, chopped
  • 100g brown sugar
  • 1 tbs apple cider vinegar
  • 1 tsp vanilla essence
Salted caramel popcorn
  • 150g butter
  • 1 ½   cup brown sugar
  • 1/3 cup cream
  • 1 tbsp water
  • 1 pinch sea salt
  • 1 cup popping corn
Method For the doughnuts:
  1. Mix the sugar and cinnamon together and set aside.
  2. In a saucepan, warm the milk and butter until the butter is melted. Take off the heat and add the yeast and sugar and mix well. Cover with a damp tea towel and put aside for 10-15 minutes.
  3. Make a well with the flour and pour the milk mixture in. Add egg yolks and gently knead to form a dough. Rest for at least an hour, and then roll out on a lightly floured surface to about 2cm width. Use a cookie cutter and cut doughnuts out. Let the cut doughnuts sit for 30 minutes.
  4. In a deep fryer or heavy based pot with oil, fry the doughnuts for about 2 minutes each side or until golden.
  5. Roll in the cinnamon sugar.
For the apples:
  1. Mix the apples and sugar so the sugar coats the apples.
  2. Over heat, add the cider and bring to a simmer. Simmer for about 20 minutes or until soft, ensuring you stir gently every 5 minutes so it doesn’t stick to the bottom of the pan.
For the salted caramel popcorn:
  1. Melt sugar, butter in pot together over heat. Slowly bring to boil and pour in cream. Stir through salt. Add water if mixture is too thick.
For the popcorn: Make popcorn according to packet instructions. Coat the popcorn with caramel sauce and bake in oven at 190 degrees for about 10 minutes or until crispy. To construct: Place doughnut on a bed of braised apples. Top with popcorn and drizzle extra caramel sauce over. Happy brunching!