Baked Apple Doughnuts
Apr 26, 2013 22:11:36 GMT -5
Post by PurplePuppy on Apr 26, 2013 22:11:36 GMT -5
Baked Apple Doughnuts
Yield: Makes about 18 doughnuts
Ingredients:
Doughnut
3/4 cup lukewarm water
2 teaspoons dry active yeast
2 teaspoons salt
3 eggs, lightly beaten
1/2 cup brown sugar, lightly packed
2 small apples, skins on or off depending on your preference, diced
3 3/4 cups Gold Medal All-Purpose Flour
3/4 cup (1 1/2 sticks) unsalted butter, melted
Glaze
3/4 cups confectioner sugar
2-3 tablespoons milk
Caramel Drizzle (recipe follows)
Directions:
Preparation
Heat oven to 350 degrees F. Line bake sheet with parchment.
To make apple dougnuts
Place water, yeast, salt, eggs, sugar, apples, flour, and butter in a bowl, using a spoon or a sturdy spatula fold batter until evenly mixed.
Let the dough rest at room temperature covered, for two hours. Transfer dough to refrigerator and chill for at least 3 hours.
Remove dough from refrigerator. Transfer dough to a pastry bag fitted with a round tip and pipe 3-inch circles on to a parchment lined bake sheet (or alternately pipe into wells of a donut pan).
Bake at 350 degrees for about 18 minutes. Remove from oven and transfer doughnuts to cooling rack.
To make glaze:
Place confectioner sugar in bowl and add one tablespoon of milk at a time and stir after each addition. Add more mik as needed to achieve a glazing pour
Assembly
Place finished glaze in a bowl and dip tops of doughnuts into mixture. Return dip doughnuts to cooling rack.
Transfer caramel to plastic ziplock bag and cut off one corner. Drizzle caramel on top of glazed doughnut.
Homemade Caramel Sauce:
Makes approximately 14-16oz
1 cup sugar
6 tablespoons water
4 tablespoon butter
¼ c heavy cream
1/4 teaspoon salt (optional, for salted caramel sauce)
Instructions:
Place sugar and water into a saucepan over medium low heat and stir the until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
Once sugar has dissolved increase heat to high.
At this point do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
After 3-4 minutes the mixture will turn from a light amber to medium amber and then finally to a dark reddish brown color. Once the mixture starts to smoke, add the butter and heavy cream. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.
Yield: Makes about 18 doughnuts
Ingredients:
Doughnut
3/4 cup lukewarm water
2 teaspoons dry active yeast
2 teaspoons salt
3 eggs, lightly beaten
1/2 cup brown sugar, lightly packed
2 small apples, skins on or off depending on your preference, diced
3 3/4 cups Gold Medal All-Purpose Flour
3/4 cup (1 1/2 sticks) unsalted butter, melted
Glaze
3/4 cups confectioner sugar
2-3 tablespoons milk
Caramel Drizzle (recipe follows)
Directions:
Preparation
Heat oven to 350 degrees F. Line bake sheet with parchment.
To make apple dougnuts
Place water, yeast, salt, eggs, sugar, apples, flour, and butter in a bowl, using a spoon or a sturdy spatula fold batter until evenly mixed.
Let the dough rest at room temperature covered, for two hours. Transfer dough to refrigerator and chill for at least 3 hours.
Remove dough from refrigerator. Transfer dough to a pastry bag fitted with a round tip and pipe 3-inch circles on to a parchment lined bake sheet (or alternately pipe into wells of a donut pan).
Bake at 350 degrees for about 18 minutes. Remove from oven and transfer doughnuts to cooling rack.
To make glaze:
Place confectioner sugar in bowl and add one tablespoon of milk at a time and stir after each addition. Add more mik as needed to achieve a glazing pour
Assembly
Place finished glaze in a bowl and dip tops of doughnuts into mixture. Return dip doughnuts to cooling rack.
Transfer caramel to plastic ziplock bag and cut off one corner. Drizzle caramel on top of glazed doughnut.
Homemade Caramel Sauce:
Makes approximately 14-16oz
1 cup sugar
6 tablespoons water
4 tablespoon butter
¼ c heavy cream
1/4 teaspoon salt (optional, for salted caramel sauce)
Instructions:
Place sugar and water into a saucepan over medium low heat and stir the until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
Once sugar has dissolved increase heat to high.
At this point do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
After 3-4 minutes the mixture will turn from a light amber to medium amber and then finally to a dark reddish brown color. Once the mixture starts to smoke, add the butter and heavy cream. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.
