Apple Pie Bombs

Soft and pillowy apple pie donut bombs made with the easiest dough! This recipe is an absolute winner using ingredients you probably already have to hand. Little (and not-so-little) ones will love getting involved in these as they come together quickly, with minimal effort, and taste absolutely amazing hot from the Instant Vortex, slicked with butter and coated in cinnamon sugar. Serve with ice cream for a complete dessert, or dip them in caramel sauce and snack away with a cup of tea.  You’ll struggle not to eat them all!

The bombs can be made a few hours ahead, and kept in the fridge on nonstick paper until ready to cook. Cook them the same day as the rising agent in the self-raising flour will lose potency as time goes by.

Serves:  4
Prep Time: 15 minutes
Cook time: 18 minutes

Ingredients:
3 apples peeled, and diced
1 tbsp water
50g sugar
1/4 tsp cinnamon
1 tsp vanilla
1 tsp corn flour + 2 tbsp water
 
140g self-raising flour
170g 5% full fat yogurt
1/4 tsp salt
 
3 tbsp caster sugar
1 tsp cinnamon
20g butter
 
Your choice of ice cream or caramel sauce, to serve

Method:
Place the apples in a sauce pan, with 1 tbsp of water, sugar, ¼ tsp cinnamon and vanilla. Place the lid on the pan and cook the apples on a high heat until soft- about 3-5 minutes.
Mix the corn flour with the 2 tbsp water, then add the cornflour slurry to the apples. Cook, stirring continuously for a further minute until the sauce thickens. Remove from the heat and set aside.
 
Mix the flour, yogurt and salt together until it forms a soft and sticky dough. Form the dough into a round, then cut into 8 equal pieces. Roll each piece into balls, then use a rolling pin to roll them into a ½ cm thick circle. Spoon some apple filling into the centre, then pinch the edges together to enclose the filling.
 
Select Bake on the Instant Vortex air fryer, and set the temperature to 170°C and the time to 11 minutes. When the Air Fryer has preheated, place the bombs inside.
While the Air Fryer bakes, combine the caster sugar and cinnamon in one bowl, and melt the butter in another.
Once the bombs are cooked, remove the bombs from the Vortex,  brush them in melted butter and roll them in cinnamon sugar. Serve immediately nice and hot.