250g caster sugar
1 capful of brandy
1¾ tablespoons lemon juice
1 whole star anise
½ cinnamon quill
½ teaspoon ground cinnamon
1.5kg Granny Smith apples, peeled, cored, diced

Use these fillings to fill our Olde Beach Bakery Doughnuts

Any excess compote can be used to fill puff or flaky pastry for an apple pie-style treat, or put on porridge.

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2.In a large pot caramelise the sugar until all lumps dissolve and it turns deep golden in colour.
3.Reduce the heat and add the brandy, lemon juice, star anise, cinnamon quill and ground cinnamon.
4.Stir until combined, then add the diced apple.
5.Cook, covered, for 2-3 hours or until the apples are soft and slightly mushy, stirring occasionally to avoid burning the bottom.
6.Strain the mixture to get rid of any liquid and cool completely before filling doughnuts.
7.LEMON CURD FILLING / yields filling for 10 - 12 doughnuts
8.Follow the basic crème pâtissière method, allow to cool then combine with 200g of your favourite lemon curd.
9.RASPBERRY JAM / yields filling for 10 - 12 doughnuts
10.Use approximately 1kg of your favourite jam to fill the doughnuts.
11.CHOCOLATE CRÈME PÂTISSIÈRE / yields filling for 10 - 12 doughnuts
12.Follow the basic crème pâtissière method and once it has reached desired thickness stir in 2 cups (200g) chocolate buttons until melted and combined. Cool, then use to fill the doughnuts.

Recipes Olde Beach Bakery / Photography Amber-Jayne Bain

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