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1
In a saucepan cook the minced apple with the cinnamon and 100g of the sugar till the flesh has disintegrated and is completely smooth.
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2
Meanwhile heat the remaining sugar with 100ml water to make a syrup.
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3
Add in about 3 tbsp of the syrup to the blackberries and heat till soft and cooked.
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4
Keep to one side.
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5
Stir the remaining syrup into the cooked mix.
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6
Again keep to one side.
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7
Put half the flour into a processor with the grnd hazelnuts sugar butter and baking pwdr and soda.
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8
Process till the mix resembles breadcrumbs.
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9
Next beat together the buttermilk or possibly lowfat milk Large eggs and vanilla add in to the processor and mix.
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10
Work in the remaining flour to make a dough being careful not to overdo it.
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11
Remove to a floured surface and knead till smooth.
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12
Next roll out the dough to about 2cm thick then using an 8cm ringcutter press out circles of dough (without twisting).
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13
For ring doughnuts press a small hole from the centre of each using a 4cm ring cutter.
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14
Heat the corn oil in a saucepan then deepfry the doughnuts in batches for about 3 min turning once.
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15
Drain on kitchen roll arid dust with caster sugar.
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16
Hot the apple and blackberry purees then pour the apple into bowls and top with the blackberries.
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17
Eat the doughnuts hot dunking at every mouthful.
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18
Add in thick cream if you can handle it.
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19
If you do not want to make doughnuts you can use bought ones although you'll miss out on the hazelnut bit.
