Apple pie donuts
Serves 12
Directions
- 1Place the diced and peeled apples, lemon juice, water, sugars, cinnamon, and butter in a pot over medium heat.
- 2Cook while stirring occasionally until the apples are fork tender.
- 3Mix the water and corn starch. Add the slurry and mix well. Take it off the heat as soon as it thickens.
- 4Cover and set aside.
- 5In the bowl of your stand mixer fitted with a dough hook, whisk the water, milk, sugar, instant yeast and eggs.
- 6Add the flour and salt. Knead on high speed for 10-15 mins until the dough is smooth and passes the window pane test.
- 7Form into a ball and place in a greased bowl. Cover with plastic film.
- 8Proof in a warm environment for 1-2 hours until doubled in size.
- 9Punch the gas out of the dough and divide into 12 equal sized pieces. Form into balls.
- 10Place on square pieces of parchment paper then cover with plastic film and proof for 1-2 hour until doubled in size.
- 11Heat 2 inches of vegetable oil in a medium pan to 350F.
- 12Flatten the donuts slightly then fry 3 at a time until golden brown on each side.
- 13Allow to drain on paper towels.
- 14Coat the donuts in the cinnamon sugar while they’re still slightly greasy.
- 15Make a hole in the donut with a knife.
- 16Fill the donuts with the apple filling using a piping bag.
- 17Top with more apple filling.
Ingredients
- 700 g apples (Granny smith)
- 20 g lemon juice
- 30 g water
- 30 g butter
- 40 g granulated sugar
- 20 g brown sugar
- 1 tsp cinnamon
- 15 g water
- 10 g cornstarch
- 140 g warm water
- 7 g instant yeast
- 55 g whole warm milk
- 2 eggs
- 40 g granulated sugar
- 100 g melted unsalted butter
- 450 g all purpose flour
- 0.5 tsp salt
- 2 inches vegetable oil
- 1 cup sugar
- 1 tsp cinnamon
Equipment
potstand mixerdough hookgreased bowlplastic filmparchment papermedium panpaper towelsknifepiping bag