For the dipping sauce

1. Add the boiling water to the tea leaves and allow to steep for 5 minutes. Once it has steeped, strain and discard the leaves while keeping the liquid
2. In a clean saucepan, place the caster sugar over a medium heat and allow to caramelise. Once the sugar has turned a golden colour, add a small amount of the apple tea and whisk. This stage needs to be carried out carefully to prevent the hot caramel from splattering when the liquid is added
3. Once all of the tea has been added, bring back to the boil and allow to cool
4. Remove from the mixer and cover with a damp cloth

For the doughnuts

1. Using the bowl of a food mixer is perfect for this - add the flour, yeast, sugar, baking powder and butter. Use the dough hook attachment to mix the ingredients
2. Add the yolks and warmed milk, knead for 8 - 10 minutes - or until the dough is smooth, elastic and no longer sticky
3. Allow the dough to prove for an hour, or until it has doubled in size
4. Once the dough has proved, remove it from the bowl and transfer to a lightly flour-dusted surface, knock back and knead until smooth. Roll out until 20mm thick and use a small cutter to cut into rounds
5. Heat the oil in a large pan to around 170C - if you don't have a thermometer, try placing one piece of dough in the batter to test if it's hot enough to start cooking
6. Place the doughnuts in the oil a few at a time and allow to cook until golden brown
7. Remove from the fat and drain slightly. Combine the cinnamon and caster sugar, pour the cinnamon sugar into a plate. Roll each doughnut in the mixture, so its entire surface is evenly covered
8. Serve 4 - 5 doughnuts per person with the caramel apple dipping sauce and enjoy