Instructions

1. Preheat the oven to 180°C. Line a baking sheet with parchment paper.
2. Mix the sugar with the cinnamon in a shallow bowl.
3. Cut off both ends of the apples, then cut them into 1 cm thick rounds.
4. Using a small cookie cutter or round object, stamp out the middle of the slices, creating doughnut shaped rings.
5. Unroll the pastry and cut it into 1 cm thick strips, using a pizza cutter.
6. Dip the apple rings into the cinnamon sugar and coat them well on both sides.
7. Wrap each ring, through the holes, with the pastry strips until completely covered - you’ll need 2 or 3 strips per apple ring.
8. Cut out leaves and stems from the leftover dough if you want the doughnuts to look a bit like pumpkins and stick them on the doughnuts, using a little milk.
9. Put them on the baking sheet, brush them with plant-based milk then bake in the oven for 15-20 minutes, or until golden brown.
10. Let them cool for a couple of minutes, then dip them again in the cinnamon sugar and coat them well.
11. Serve them warm with caramel sauce or let them cool completely.