Pulled Pork and Apple Savoury Doughnuts

Pulled Pork and Apple Savoury Doughnuts
  • 12 servings
  • 2 & 1/2 Hours to prepare
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Ingredients

  • 500g pork shoulder
  • 1 carrot, diced
  • 1 onion, diced
  • 2 garlic cloves
  • 1 sprig sage
  • 500ml apple juice
  • 500ml chicken stoc
  • Salt & pepper, to taste
  • 1 Bramley apple
  • 1tbsp water
  • 1tbsp caster sugar
  • For The Doughnuts:
  • 270g strong bread flour
  • 30g golden case=ter sugar
  • 75ml milk
  • 7g sachet dried yeast
  • 2 eggs
  • 1tsp salt
  • 75g soft butter
  • 100g caster sugar, for dusting

Instructions

Method

  1. Pre heat the oven to 150°c/ 130° Fan/ 302°F/Gas Mark 2.
  2. Place the pork, vegetables, apple juice and stock into an ovenproof casserole dish. Place the lid on top and slow roast for 3 hours, turning the pork every 30 minutes until the meat is soft.
  3. Remove the pork from the casserole dish and shred it with a fork.Add a spoonful of the stock to the meat and season with salt and pepper.
  4. Peel and dice the apple and place it in a small saucepan with the water and sugar, bring to a simmer and steam the apple for 8 minutes with the lid on.
  5. Remove from the heat and mix with the shredded pork and keep warm.
  6. To make the doughnuts, place all the ingredients, apart from the butter, into bowl mixer and mix with a dough hook on a medium speed for 5 minutes then let the dough rest for a further 5 minutes.
  7. On a medium speed, slowly add the butter to the dough in three stages. Once it is all incorporated, mix on a high speed for 1 minute until the dough is smooth and elastic.Cover the bowl with cling film and leave to prove for 1 hour.
  8. Gently tip out the dough onto a floured table and press flat with a rolling pin without losing all of the air.
  9. Cut out 8cm rounds with a pastry cutter. Place each one on a floured tray and loosely cover with cling film and prove for another 1 hour.
  10. Carefully lift each one at a time and deep fat fry for 1 minute each side in hot oil until golden brown.
  11. Remove the doughnuts from the deep fat fryer and toss them in the sugar
  12. Poke a hole in the doughnut with the tip of a sharp knife and pipe-fill each doughnut with the apple and pork mix.

Chef‘s Tip:
Keep the pork stock it makes a great base for a soup with any left over pork shoulder and apple.

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