Apple Pie Donuts Food

APPLE PIE DONUTS

Steps:

• Preheat oven to 400 degrees F.
• Prepare your donut pan. Spray with cooking spray.
• In a large bowl, mix together the flour, sugars, baking powder and spice.
• In another bowl, mix the milk, eggs, melted butter, vanilla and apple pie filling.
• Mix the wet and dry mixture just until combined.
• Fill the donut pan.
• Bake for 10-12 minutes or until a toothpick inserted comes out clean.
• Transfer the donuts to a cooling rack. Allow to cool for about 5 minutes.
• In a bowl, melt butter. In another bowl, mix together sugar and spice mix.
• Brush each donut with melted butter and toss the donut into the sugar/spice mixture.

APPLE PIE DOUGHNUTS

Steps:

• In a small bowl combine the yeast and warm cider; set aside until it foams up, about 5 minutes.
• In the bowl of a stand mixer fitted with the hook attachment, combine the melted butter and sugar, and - using a silicon whisk - mix until well combined. Whisk in the egg, egg yolk, milk, salt, nutmeg, cinnamon, yeast mixture, and 3 cups 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. Don't knead the dough yet!
• Transfer the dough to a large, lightly greased bowl, turning once to coat the top. Cover tightly with saran wrap and set aside 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 lightly floured work surface. Knead the dough into a smooth ball, about 7-8 times, or until it's uniform in texture.
• Using a rolling pin, roll the dough out into a large rectangle, approximately 1/2 inch thick. Using a lightly floured round dough cutter, cut an equal amount of circles from the rectangle.
• Transfer the cut doughnuts to a large, lightly greased baking sheet, spacing them an inch a part (they will rise). Cover pan lightly with saran wrap and set aside for 45 minutes to an hour, or until the doughnuts have almost doubled in size.
• When ready to fry, heat oil in a large, heavy bottomed pot, to 360°(F). Fry doughnuts, a few at a time, for 1-2 minutes on each side, or until golden brown.
• Quickly roll the warm doughnuts in the cinnamon sugar and set aside.
• Peel, core, and dice the apples. Set aside.
• In a large skillet over medium-heat, melt the butter and continue cooking until it's a light golden color; about 3 minutes. Add in the apples, salt, and both sugars. Cook, stirring occasionally, until apples are completely softened, about 10 minutes. Add in the cinnamon and apple cider and continue cooking until apples are soft and sticky, 1 to 2 more minutes. Stir in flour, mix well, and allow mixture to thicken; about 30 seconds. Remove from heat and set aside until needed.
• In a medium-sized shallow bowl, combine the granulated sugar and cinnamon and set aside until needed.
• Scrape the apple pie filling into a pastry bag fitted with a round tip and set aside.
• Using the back of a small spoon (or your finger) make a small hole on the side of each doughnut.
• Carefully fit the nozzle of the bag into a doughnut and squeeze until you see the center begin to puff up. Repeat with all doughnuts.
• Donuts are best served the day they are made, but will keep for 24 hours.

APPLE PIE DONUTS

Steps:

• To make the dough: Warm the milk either over the stove or in the microwave, then pour it into the bowl of a stand mixer that has been fitted with a dough hook. Add the sugar and stir until dissolved, then add the yeast and allow it to sit for 5-10 minutes or until it becomes bubbly.
• Add the eggs and melted butter and mix them in. While the mixer is running on medium-low, stir in the flour and salt until completely combined, about five minutes. Turn off the mixer and allow it to rest for 10 minutes.
• After it has rested, move the dough to a clean, oiled bowl and turn it to coat all of the dough in oil. Cover the bowl with plastic wrap and put in the refrigerator for at least two hours, or up to 1 day.
• To make the donuts, remove the dough from the refrigerator and turn it out onto a floured surface. With a rolling pin, roll it out until it is about 1/3-1/2″ thick, then using a large circle cutter (something about 3-4 inches, I like to use a wide-mouth jar lid), cut as many donuts as you can. Using a small cutter (about 1″), cut a hole out of the center of each donut. Lay them out on parchment lined baking sheets, leaving about an inch between them. Repeat the rolling & cutting with the dough edges until you have used it all.
• Gently lay plastic wrap over the top of the doughnuts, and let them rise for 1-2 hours, or until they are puffed up and soft when you touch them. If your house is cold, turn on your oven for about 2 minutes then turn it off, just to make it slightly warm. Place the trays of donuts in the oven.
• In a medium, heavy-bottomed pan, heat at least 2″ of oil to 350°. Carefully drop 2 or 3 of the donuts in and fry for about 2 minutes on each side, or until each side is golden brown. Remove from the oil to a cooling rack and repeat with the rest of the donuts and donut holes, keeping the oil around 350°.
• Peel and slice the apples into about 1/8″ to 1/4″ thick. Mix the brown sugar, cinnamon, and cornstarch together in a small bowl.
• In a saucepan, melt the butter down until it's bubbling, then stir in the brown sugar mixture and apple cider vinegar. Turn the heat down to medium low and stir the apples into the sauce. Continue to cook and stir until the apples become tender and soft, about 5-8 minutes. Stir in the vanilla extract and set aside to cool.
• For the glaze: Combine the milk and vanilla in a small saucepan and heat over low until warm. Sift the powdered sugar into the pan, then whisk until smooth. Remove the pan from the heat, then dip both sides of the donuts in and allow it to set for about five minutes

MINI APPLE SPICED GLAZED DONUTS

Steps:

• Remove the biscuits from the can and place onto a cutting board. Using a 1/2-inch biscuit cutter or the cap from a water bottle remove the center from each biscuit. Place both the donuts and donut holes onto a sheet pan and allow them to rest and come to temperature, about 15 minutes.
• In a large bowl combine powdered sugar, pumpkin pie spice and apple juice. Whisk together until smooth and well combined. Set aside.
• Heat the oil, in a medium pot over medium heat, to 350 degrees F.
• Fry the donuts, 3 at a time, until golden brown, about 1 minute per side. Remove from oil and place on a sheet tray lined with a paper towel. Repeat with remaining donuts and donut holes.
• Dip the top of each donut into the prepared glaze and place on a serving tray. Let glaze set about 5 minutes and serve.

BAKED APPLE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cavity mini doughnut pans.
• Combine flour, sugar, baking powder, salt, nutmeg, and cinnamon in a large bowl; mix together with a fork until combined. Add shortening and mix with the fork until broken up into small clumps.
• Mix together apples, milk, and eggs in a separate bowl. Add to flour mixture and stir just until blended. Spoon batter into the prepared doughnut pans.
• Bake doughnuts in the preheated oven until slightly browned on the bottoms, about 10 minutes. Remove from pan and transfer to a wire rack to cool completely.
• While doughnuts are cooling, place melted butter for topping in a shallow bowl. Mix together 1 cup sugar and 2 teaspoons cinnamon in another shallow bowl. Dip cooled doughnuts in butter and then in sugar mixture to coat.

APPLE PIE DONUTS

Steps:

• Preheat oven to 400° Fahrenheit.
• Coat puff pastry in flour and roll out. Cut out circles, about 6 circles per pastry sheet.
• Place one circle on a parchment-lined baking sheet. Top pastry circle with a heaping tablespoon of apple pie filing and 1 teaspoon of caramel sauce. Brush the edges with egg wash and top with another pastry circle. Carefully seal the corners. Continue assembling until complete.
• In a bowl, mix together brown sugar, flour and butter until you have a crumbly consistency.
• Brush the tops of the donuts with egg wash and top with brown sugar crumble.
• Bake for 15 minutes, or until donuts are golden and flaky.
• Remove from oven, top with caramel sauce and whipped cream, if desired, serve and enjoy!