Serves 12
Directions
- 1Pour the warm milk into a small bowl or glass measuring cup.
- 2Add 1 tbsp (12g) of the granulated sugar and sprinkle the yeast overtop.
- 3Stir and allow to sit for 5-7 mins, until frothy and activated.
- 4In a large bowl, whisk together the flour, cinnamon, and salt. Set aside.
- 5Pour the yeast mixture into the bowl of a stand mixer.
- 6Add the rest of the sugar, Greek yogurt or sour cream, butter, eggs, vanilla & flour mixture.
- 7W/ the dough hook attachment, mix on low speed for 1 min, until barely combined.
- 8Rest for 5 mins.
- 9Then, mix on medium speed for 5-7 mins, until the dough is elastic & pulling away from the sides of the bowl.
- 10If it seems a little too sticky, you can add 1 tbsp more flour at a time.
- 11Transfer the dough to a lightly greased bowl.
- 12Cover & rise in a warm environment for 1-1.5 hrs, or until doubled in size.
- 13In a large saucepan over medium-high heat, add the butter, diced apples, brown sugar, maple syrup, cinnamon, apple pie spice, and salt.
- 14Cook until the apples soften, stirring occasionally (~10 mins).
- 15Mix together the cornstarch & water in a small bowl to create a slurry.
- 16Pour the slurry into the apple mixture, stir & cook until the mixture thickens (1-2 more mins).
- 17Remove from heat & stir in vanilla.
- 18Set aside to cool completely.
- 19Cut out 12 rectangles of parchment paper & spread them across 2 baking sheets.
- 20Lightly dust each w/ flour.
- 21Once dough is doubled, punch it down & turn it onto a lightly floured surface.
- 22Roll the dough out to a 10x12” rectangle.
- 23Starting from the width (the 10” side) of the rectangle, cut the rectangle in half. You should have two 5x12” strips now.
- 24Then, cut each strip into 6 bars to get 12 total. Each bar should be 2” in width.
- 25Place the donuts onto the parchment paper rectangles.
- 26Loosely cover & proof for 30-45 mins, until puffy.
- 27Fill a large, heavy-bottomed pot with oil, filling ~2”. Heat until it reaches 350F-365F.
- 28Line a wire cooling rack w/ a thick layer of paper towels.
- 29Carefully transfer the donuts slowly into the hot oil, 2-3 at a time.
- 30After 10-15 secs, pull the parchment paper away.
- 31Fry for 1-2 mins on each side, until golden brown.
- 32Remove the donuts from the oil & transfer to the rack w/ paper towels.
- 33Repeat & let cool almost completely.
- 34In a large bowl, whisk all of the ingredients together until smooth.
- 35Transfer the cooled apple pie filling into a piping bag fitted w/ a round tip.
- 36Once the donuts are ready to glaze/fill, use the back of a small spoon to make a small hole on the short side of each.
- 37Dip the top of each donut into the glaze & place onto a cooling rack.
- 38Then fit the nozzle of the piping bag w/ the apple pie filling into the side of a donut, and squeeze until the donut is filled.
Ingredients
- 0.75 cup milk, warmed to 110F
- 0.25 cup granulated sugar, divided
- 2.5 tsp active dry yeast
- 0.5 cup Greek yogurt or sour cream, room temp
- 0.5 cup salted butter, very softened (almost melted)
- 2 eggs, room temp
- 1 tsp vanilla paste or extract
- 4 cups bread flour (sub: AP flour)
- 1.5 tsp cinnamon
- 1 tsp salt
- Avocado oil, for frying
- 4 tbsp salted butter
- 4 medium apples or 5 small apples of choice, diced small
- 0.5 cup light brown sugar
- 4 tbsp maple syrup
- 2 tsp cinnamon
- 1 tsp apple pie spice
- Large pinch of salt
- 1 tbsp cornstarch
- 2 tbsp water, for slurry
- 1 tsp vanilla paste or extract
- 2 cups powdered sugar
- 0.5 cup maple syrup
- 2 tbsp salted butter, melted & slightly cooled
- 1 tsp vanilla paste or extract
- Large pinch of salt
Equipment
small bowlglass measuring cuplarge bowlstand mixerdough hook attachmentlightly greased bowllarge saucepansmall bowlparchment paperbaking sheetslarge, heavy-bottomed potwire cooling rackpaper towelspiping baground tip
Tips
- Don’t be tempted to add too much flour, you want the dough to be slightly sticky.
- Ideally served warm and dunked into a hot cup of coffee.
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