Apple Pie.
There probably isn’t a more traditional dessert. I enjoy it throughout the year but when Fall hits with the abundance of Apples around I always get a super duper craving…and do you blame me?
This year I thought I’d do something a bit different..it’s nice to change it up now and then.
I wanted to maintain that tart, spiced sweetness that I love about Apple Pie and Super Duper FY it…so I thought I’d Doughnut-FY it.
Yep…you heard me.
APPLE
PIE
DOUGHNUTS
If you needed an excuse to indulge here it is…and yes..You’re Welcome!
It may seem complicated, but I assure you it isn’t. The hardest step is waiting for the dough to proof. Just like when I make my home-made white bread, I allow my dough to rise twice. That’s once more than Jesus did. And yes, I’m certain Jesus would like Apple Pie Doughnuts…why wouldn’t he?!
Allowing your dough to rise twice creates a fluffier, lighter crumb and that’s exactly what you want for these doughnuts. Nobody likes a heavy dense doughnut….nobody.
And a lighter doughnut means you can eat more than one….just saying.?♀️ ??Always thinkin’ ahead!
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| Adding the Filling to the Dough |
I strongly suggest eating these warm, they will keep for about two days, but when you have fresh warm apple-y doughnuts…everyone will want one….and you probably won’t have leftovers.
Enjoyed as is, topped with a big scoop of ice-cream or topped with Fresh Whipped Cream this dessert is Super Duper Delicious!??
My Apple Pie Doughnuts
You will need:
DOUGH
Dry:
3 3/4 cups Flour + more for dusting
2 tbsp Brown Sugar
1 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Nutmeg
2 1/4 tsp Yeast
Wet:
1 Egg + 1 yolk
1 cup Whole Milk
1/4 cup warm Water
1/2 tsp Vanilla Extract
2 tbsp Butter (melted+ browned)
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| Getting those apples peeled, cored and chopped |
FILLING
4 Granny Smith Apples peeled, cored and chopped into small pieces
3 1/2 tbsp Butter
1/4 cup Brown Sugar
1/4 tsp Salt
2 tsp Lemon Juice
2tbsp Apple Butter
1 tsp Flour
1tbsp Water
1 tbsp Pie Seasoning
1 tbsp Cinnamon
1/4 cup Candied Ginger Chopped
COATING
1 cup White Sugar
2 tbsp Cinnamon
Extras –
Vegetable/ non flavoured Oil for frying
Drizzle of Oil for Bowl
Method:
DOUGH
1. Add the yeast to the warm water, give it a gentle stir and set aside.
2. Add the remaining dry ingredients to a bowl
3. Melt the butter in a saucepan for a few mins until it gets slightly brown. Remove from heat.
4. Add the eggs(slightly beaten) milk and vanilla to the dry ingredients.
5. Add the butter to the mixture.
6. Stir all the ingredients together then with slightly oiled hands knead the dough (it will be a bit wet and shaggy) for a few mins or until most of the liquid is absorbed and the dough can be formed into a fairly smooth ball.
7. Place dough ball into a lightly oiled bowl (make sure it’s a large enough bowl because the dough will triple in size)
8. Dip your fingers into a bowl of water, remove, then using your fingers gently flick the remnants of water on the dough ball. Cover the bowl with lightly oiled cling film, cover with a tea cloth then place in a warm area of your kitchen.
9. Let rest for at least an hour. The dough is ready when it triples in size. (I let my dough sit for 2 + hours)
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| The Finished Apple Pie Filling |
FILLING
1. Peel, core and chop the apples into small pieces. Add to a bowl.
2. Add the lemon juice to the apples.
3. Add the butter, sugar and salt to a pot. Stir on medium heat for a few mins.
4. Add the apples and cook for about 10 mins.
5. Add the Apple Butter, the pie spice and the water and cook for an additional 5-10mins. (You want the apples to be slightly soft but still firm enough to hold their shape and have a bite).
6. Add the water, cinnamon, stir in the flour and cook for a few mins. The mixture should thicken up. If it is too thick add 2 tsp of water.
7. Remove from the heat and allow to completely cool.
8. Stir in the chopped candied ginger.
ASSEMBLY
1. Punch the dough to release the air and place on a lightly floured surface.
2. Using a floured rolling pin, roll the dough out to a 1/2 inch thickness.
3. Cut the dough into squares, place about 2tbsp of the filling at the centre of each square.
4. Using a pastry brush or your fingers, lightly moisten the border of the square with water.
5. Very carefully bring the exteriors of the square to the center, then give it a good pinch, or a pinch and small twist. The moistened surface will help the dough stick together.
6. At this point the filling should be properly sealed inside the dough. Remove any excess dough that has pooled in the center. Use your hands and gently round the dough using a circular motion, be careful not to rip or pull the dough.
7. Place sealed side down on an oiled parchment lined tray and let rest for an additional hour or until the dough doubles in size.
COOKING
1. Fill a pot with the oil and heat on medium until the temperature reaches 350°F.
2. Cook the doughnuts a few at a time. Do not overcrowd the pot. Flip the doughnut – a min. a side until it’s golden brown. in colour. Total cooking time should not be more than 3 mins.
3. Remove with a slotted Spoon, place on a paper towel lined tray and let sit for roughly a min.
COATING
1. Combine the sugar and cinnamon in a bowl
2. Place the warm doughnuts in the mixture and ensure they are thoroughly coated.
Tips
?️Be very gentle when handling the proofed filled doughnuts. They will be very soft and any pressure will dispel air (which we don’t want).
?️For easier handling, place the doughnuts on oiled individual parchment squares, place the dough and parchment directly into the oil (parchment side up) then carefully remove the parchment from the doughnut.
?️Ensure the dough ball is sealed properly or else the filling will pour out when cooking.
??Alternately you can use a round biscuit cutter when you roll out the dough.
Proof the dough as per directions, fry, rest for a min. then make a small hole at the side of each doughnut.
Use a piping bag with a large enough tip, pipe the filling into the hole.
Coat in the cinnamon sugar to finish.
?️I used Apple Butter in my Recipe but if you don’t have it on hand you can omit it. It does add a touch more body to the filling (remember this is a Super Duper Recipe) but the filling is still yummy without this ingredient.
