sarah
Baked Apple Donuts
These donuts are also part apple fritter. They have an amazing glaze and are stuffed with apples. It almost makes the donut seem healthy!
Yields: Makes 14 donuts.
Ingredients
- 2 ¼ teaspoon of active dry yeast (1 package)
- 2/3 cup of whole milk, warmed
- 3 ¼ tablespoons of all-purpose flour (plus 2 tablespoons)
- 4 egg yolks
- ½ cup of granulated sugar
- ½ cup of apple cider
- ¼ cup of unsalted butter, melted
- 1 tablespoon of vanilla extract
- 1 teaspoon of kosher salt
- ½ teaspoon of ground cinnamon
For the Filling
- ¼ cup of unsalted butter
- 1 vanilla bean
- 7 Granny Smith apples (peeled, cored, and chopped)
- ¼ cup of granulated sugar
- ½ teaspoon of ground cinnamon
- 1 cup of apple cider ¼ cup of cider vinegar
For the Glaze
- ½ cup of powdered sugar (plus 2 tablespoons)
- ¼ cup of heavy cream
- ½ teaspoon of vanilla extract
- ½ teaspoon of kosher salt
Method of Preparation
- Place the yeast into a mixing bowl. Pour the milk over the yeast and allow it to sit for 5 minutes.
- Add 2 cups of flour, but do not stir. Cover with plastic wrap and set it in a warm place. Allow it to sit for 30 to 40 minutes, or when the flour’s surface cracks.
- Whisk the egg yolks and sugar together in a medium bowl. Add the butter, vanilla, salt, cinnamon, apple cider, and 1 ¼ cup of flour until combined.
- Add the yeast mixture. Use an electric mixture to beat the dough on low for 30 seconds. Increase the speed and beat for an additional minute.
- Add the remaining 2 tablespoons of flour and mix for an additional 30 seconds. Increase speed to medium and beat for an additional 30 seconds.
- Transfer the dough to an oiled bowl, and cover it with plastic wrap. Allow the dough to sit for about 1 and ½ hours, or until the dough has doubled in size.
- To make the filling, melt the butter in a 12-inch skillet over medium heat.
- Scrape the vanilla bean seeds until the pan with the butter, and then drop in the pod.
- Heat the butter until is bubbles, then add the apples. Stir to coat them with butter.
- Add the sugar and cinnamon and cook for 5 minutes, stirring occasionally.
- Add the apple cider and vinegar. Increase the heat to medium-high and cook for about 10 to 15 minutes, or until the liquid has evaporated.
- Remove the vanilla bean and cool the apples on a baking sheet.
- Set the dough on a floured surface, and pat the dough into a rectangular shape about 2 inches thick.
- Spread half of the apples in the center of the dough. Leave space around the edges.
- Fold the dough into thirds by folding the bottom up first and then the top down.
- Pat the dough into another rectangle about 2 inches thick. Spread the remaining apples on top of the dough, and fold into thirds again.
- Roll the dough into a rough ball and return it to the bowl. Cover it, and allow it to rise an additional 30 minutes (or until doubled in size).
- Heat the oil in a large Dutch oven over medium heat to 375º F.
- Put the dough on the well-floured surface again, and pat it to 1/2-inch thickness.
- Slice the dough into checkerboard pattern of 1-inch pieces with a pizza cutter or sharp knife.
- Shape the pieces intro round mounds and let them rest for about 10 minutes.
- To make the glaze, whisk the heavy cream, vanilla, powdered sugar, and salt in a medium bowl. Set the medium boil over a saucepan of simmering water over low heat.
- Heat and stir occasionally until the mixture is warmed. Remove from the heat and keep warm.
- Fry the dough mounds in the hot oil in batches. Fry for about 3 minutes on each side, or until golden brown.
- Remove the donuts and place them on a paper-towel-lined pan or cooling rack.
- Allow the donuts to cool for about 5 minutes, then brush them with the glaze.
- Serve warm or at room temperature.
