apple fritter donuts

Apple Fritter Donuts 

There are donuts and there are kingpin donuts – the sort of old-fashioned kind that break you at the knee because they are that good. This recipe is them sort of donuts. The dough fries into the lightest donut you’ve ever had and it’s further enlivened by diced, fresh apples and cinnamon. Then they’re dunked in a gorgeous vanilla-cream fondant. You can’t buy stuff like this. An electric frypan is the best tool for this recipe. I used this one from Starfrit, 

https://www.starfrit.com/en/heritage-the-rock-12-34-electric-skillet-3

Donut Dough
3 cups diced, peeled apples
¼ cup warm water
2 teaspoons instant yeast
¾ cup warm milk
1/3 cup sugar
¼ teaspoon salt
¼ teaspoon cinnamon
1 teaspoon pure vanilla extract
3 tablespoons softened unsalted butter
2 eggs
3 cups approximately, all-purpose flour

Vanilla Cream Glaze
4 cups confectioners’ sugar
½ teaspoon cinnamon, optional
¼-1/2 cup cream
1 teaspoon pure vanilla extract

Oil for frying

Prepare apples and set aside.

In a large mixer bowl, briskly stir together water and yeast and then add in milk, sugar, salt, cinnamon, vanilla, butter, eggs and most of the flour. Stir to make a soft dough, adding in more flour as required. Knead gently 5-8 minutes. Then cover and let rise one hour or until almost doubled. Gently deflate dough and then fold in the diced apples, squishing them in as you can. Cover and let dough rest 10 minutes and then cut in chunks, stretching slightly flatten into pieces of about 3 ½ inch squares, or roughly so. Cover and let rise 15 minutes.

Heat 4 cups of oil in skillet to a temperature of 350 F. Add in donuts and fry each side until well-browned. Repeat with the whole batch and drain on paper towels.

For the Vanilla Cream Glaze, mix the ingredients together in a medium bowl to make a smooth glaze. Dip each donut, topside, into glaze, wiping off excess. Place on a parchment paper to set.

Makes 2-3 dozen, depending on size.

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