Apple Pie Donuts
Directions
- 1In a small saucepan, stir together the diced apples, brown sugar, cornstarch, cinnamon, water, and lemon juice.
- 2Cover and bring the mixture to a boil over medium heat, letting it boil for about 5-10 minutes or until the apples are tender.
- 3Uncover and let most of the liquid cook off until the juices have thickened and the apples are coated in a glossy jam.
- 4Transfer the apple filling to a bowl to cool completely.
- 5In the bowl of a stand mixer fitted with a dough hook, add the warm water, sugar, and yeast.
- 6Stir the yeast mixture together and let it sit for 5 minutes until it becomes slightly foamy.
- 7Add the flour, eggs, and salt to the stand mixer and mix on low speed for 1 minute until the dough comes together.
- 8Turn the mixer up to medium speed and knead the dough for 6-8 minutes.
- 9With the mixer running, add the softened butter a few cubes at a time until combined into the dough.
- 10Continue kneading for 6-8 minutes until the dough cleanly pulls away from the sides of the bowl.
- 11Push the dough to one side of the bowl and oil the sides of the bowl, then push it to the other side and oil the other side.
- 12Cover the bowl and let the dough proof at room temperature for 1-2 hours or in the fridge overnight until doubled in size.
- 13Cut parchment paper into twelve 4x4" squares and place them on a baking sheet, then set aside.
- 14Punch the air out of the dough and turn it out onto a lightly floured surface.
- 15Press out the dough to remove any large air bubbles.
- 16Roll the dough into a log and cut it in half.
- 17Cut each of the logs into 6 equal pieces.
- 18Weigh each piece and redistribute the dough until they weigh about 60-70g each.
- 19With your hand in a claw shape, roll each piece of dough with firm pressure against a lightly floured surface until it becomes a tight ball.
- 20Place each dough ball on a square of parchment paper and repeat with the remaining pieces.
- 21Let the dough proof for 1-2 hours at room temperature.
- 22Once risen and puffy, gently press each dough ball down to flatten slightly.
- 23In a large pot, heat about 2" of oil on medium-high heat until it reaches about 180°C (356°F).
- 24Lower the donuts into the oil by the corners of the parchment paper, ensuring not to overcrowd the pot.
- 25Use tongs to remove the parchment paper after about 10 seconds.
- 26Fry the donuts for 2-3 minutes on each side until golden brown.
- 27Remove the donuts from the oil with a slotted spoon and place them on a wire rack.
- 28Fill a shallow bowl with granulated sugar.
- 29While the donuts are still warm, roll them in sugar.
- 30Insert a knife into the side of each donut and twist it around to create an opening.
- 31Transfer the cooled apple pie filling to a piping bag fitted with a round piping tip.
- 32Insert the piping tip into each donut and squeeze until the donuts are filled.
Ingredients
- 600 g tart apples, peeled & finely diced (about 4 small apples)
- 50 g brown sugar
- 1 tablespoon cornstarch
- 1.5 teaspoons ground cinnamon
- 150 g water
- 2 tablespoons lemon juice, about 1 lemon (optional)
- 160 g warm water
- 2 tablespoons granulated sugar
- 1.5 teaspoons instant yeast or active dry yeast
- 360 g all-purpose flour
- 1 teaspoon salt
- 2 large eggs, room temperature
- 115 g unsalted butter, roughly cubed, softened to room temperature
- 100 g granulated sugar
Equipment
electric stand mixerlarge potthermometerpiping baglarge round piping tip
Tips
- After kneading the dough, perform a windowpane test to ensure it's ready by stretching a small piece until translucent without breaking.
- Punch the air out of the dough after the first rise to prevent hollow or unevenly fried donuts.
- Weigh the dough for each donut (60-70g) for consistent sizing.
- If large air pockets form during frying, poke them with a toothpick to release air.
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