Apple Cinnamon Donuts

September 5, 2008 9:33:36 AM PDT
Recipe from Room21Cinnamon Donut Batter:
    Dry Ingredients:
  • 5 cups AP Flour
  • 1 pound Light Brown Sugar
  • 2 Tablespoons Baking Powder
  • 3 teaspoons Ground Cinnamon
  • 1 teaspoon Salt
    Wet Ingredients:
  • 2 cups Buttermilk
  • 4 eggs
  • 2 ounces melted butter

Method:

Place all dry ingredients in the bowl of a stand mixer fitted with a paddle attachment. Mix on lowest speed for 5 minutes, scraping down the sides of the bowl twice with a rubber spatula. Mix the wet ingredients together in a separate container. While the mixer is running slowly pour the wet ingredients into the dry. Turn the mixer up to medium and allow to run for 2 to 3 minutes, scraping down the sides of the bowl at least once. Remove the batter to a plastic container, cover, and refrigerate for at least 4 hours.

    Apple Sauce:
  • 10 ea Granny Smith Apples
  • 4 oz Light Brown Sugar
  • 4 oz Butter
  • 2 cups Apple Cider
  • 1 oz Apple Cider Vinegar
  • 2 ea Cinnamon Sticks

Method:

Peel, core, and dice the apples into large chunks. Place the apples, brown sugar, apple cider, vinegar, butter, and cinnamon in a large heavy bottoms sauce pot. Add water to almost cover the apples. Place on stove and bring to a boil. When the liquid in the pot reaches a boil turn the heat down to medium low, Allow the apples to cook for 60 to 90 minutes, stirring frequently. When they are finished almost all of the water should have cooked off leaving a nice thick apple sauce. Remove from stove and chill.

Assembling the donuts:

Heat a medium sized pot with 4 inches of canola oil to 375 degrees F. While the oil is heating, place apple sauce in a piping bag fitted with a plain round tip. Using a small spoon or melon baller scoop balls of donut batter directly into the oil. Fry the balls turning occasionally until they are a rich dark brown. It will take 8 minutes or more for the donuts to cook all the way through. When the donuts are cooked use a slotted spoon to remove them from the oil. Place the fresh donuts on a stack of paper towels to drain. Once the donuts are free of excess oil roll them in a mixture of 2 cups sugar and 1 cup ground cinnamon. While the donuts are still warm, use a pairing knife to poke a small hole in each donut. Fill each donut with a small amount of apple sauce. Serve while still warm.


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