Apple Pie Doughnuts

April 1, 2023

Apple Pie Doughnuts
❤️ ❤️ ❤️ ❤️
For the Doughnuts
2 packages(1/4 ounce each) active dry incentive
1 mug warm apple cider( 110 ° to 115 ° F)
6 soupspoons unsalted adulation, melted until browned
/ 3 mug granulated sugar
1 large egg plus 1 egg thralldom , at room temperature
Soupspoons whole milk
tablespoon swab
tablespoon ground nutmeg
1 tablespoon ground cinnamon
3 and3/4 mugs each- purpose flour, divided
mugs frying oil painting,( I used refined coconut oil painting, but you may use canola or vegetable oil painting)
For the Apple Pie Filling
5 large apples, hulled, cored, and minced
and1/2 soupspoons unsalted adulation
tablespoon swab
mug white sugar
mug light brown sugar, packed
ladles ground cinnamon
2 and1/2 soupspoons apple cider
teaspoon each- purpose flour
For the Cinnamon Sugar Coating
1 mug granulated sugar
1 Teaspoon cinnamon

For the Doughnuts
In a small coliseum combine the incentive and warm cider; set away until it foams up, about 5 twinkles.
In the coliseum of a stage mixer fitted with the hook attachment, combine the melted adulation and sugar, and- using a silicon whisk- mix until well combined. Whisk in the egg, egg thralldom , milk, swab, nutmeg, cinnamon, incentive admixture, and 3 mugs of flour, and beat on medium-low speed until smooth. Beat in remaining flour just until a soft ball of dough forms around the hook. Do not knead the dough yet!
Transfer the dough to a large, smoothly greased coliseum, turning formerly to fleece the top. Cover tightly with saran serape and set away to rise in a warm area until it appears to have tripled in size, about 1 hour.
Gently punch the dough down and turn it out onto a smoothly floured work face. Knead the dough into a smooth ball, about 7- 8 times, or until it’s invariant in texture.
Using a rolling leg, roll the dough out into a large cube, roughly1/2 inch thick. Using a smoothly floured round dough knife, cut an equal quantum of circles from the cube.
Transfer the cut doughnuts to a large, smoothly greased baking distance, distance them an inch a part( they will rise). Cover visage smoothly with saran serape and set away for 45 twinkles to an hour, or until the doughnuts have nearly doubled in size.
When ready to fry, toast oil painting in a large, heavy bottomed pot, to 360 °( F). Shindig doughnuts, a many at a time, for 1- 2 twinkles on each side, or until golden brown.
snappily roll the warm doughnuts in the cinnamon sugar and set away.
For the Apple Pie Filling
Peel, core, and bones the apples. Set away.
In a large skillet over medium- heat, melt the adulation and continue cooking until it’s a light golden color; about 3 twinkles. Add in the apples, swab, and both sugars. Cook, stirring sometimes, until apples are fully softened, about 10 twinkles. Add in the cinnamon and apple cider and continue cooking until apples are soft and sticky, 1 to 2 further twinkles. Stir in flour, mix well, and allow admixture to thicken; about 30 seconds. Remove from heat and set away until demanded.
For the Cinnamon Sugar Coating
In a medium- sized shallow coliseum, combine the grained sugar and cinnamon and set away until demanded.
Scrape the apple pie filling into a confection bag fitted with a round tip and set away.
Using the reverse of a small ladle( or your cutlet) make a small hole on the side of each doughnut.
Precisely fit the snoot of the bag into a doughnut and squeeze until you see the center begin to puff up. Repeat with all doughnuts.
Donuts are stylish served the day they’re made, but will keep for 24 hours.

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