Apple Donuts

In the bowl of a stand mixer fitted with a whisk attachment, combine warm apple cider, warm milk, 2 TBSP granulated sugar, and yeast. Whisk on low speed until just incorporated.

Let the yeast mixture rest for 5 minutes, until frothy. Important: if after 5 minutes it looks exactly the same as it did before, don't proceed - it means your yeast is dead, and your dough won't rise! Try again, taking care to get the liquid temperature right, and when in doubt, buy new yeast so you know it's fresh.

Once the proofing time is up, add the remaining 2.33 oz (⅓ cup) granulated sugar, eggs, egg yolks and vanilla. Mix to combine.

Swap the whisk attachment for a dough hook. Add the flour, then on top of the flour add cinnamon, salt, nutmeg, and cloves. Knead until the dough starts to come together.

Add the unsalted butter and knead for an additional 5 minutes. The dough will be sticky at this point. Remove the bowl from the stand mixer and cover well. Let rise for 1 hour.

Once the dough has risen, line 2 baking sheets with parchment paper. Turn the dough out onto a clean, floured surface. Roll the dough out to ½” thickness, then use a 3” round cookie cutter to cut out donuts until all the dough has been used. You may have to reroll the dough a couple times to use it all up, just be sure not to overwork the dough.

Once all of the dough has been used, place the cut donuts onto the prepared parchment-lined baking sheets with at least ½” between them. Let rise for 45 minutes, or until doubled in size. While the donuts are rising, make the filling.

In a large mixing bowl combine diced apples, brown sugar, unsalted butter, granulated sugar, cinnamon, lemon juice, apple cider and salt. Mix until the apples are coated.

Transfer the mixture into a medium sized saucepan and place on the stove over medium-low heat. Cook down for 10 minutes, then add in the cornstarch and cook for an additional 3 minutes, until the mixture thickens. Remove from the heat and let cool.

In a small mixing bowl combine the sugar and cinnamon.

Towards the end of the rise time for the cut doughnuts, preheat 3” of oil in a large stockpot to 375°F. Fill a piping bag fitted with a round tip with the apple filling mixture and set aside. Get out a wire cooling rack and place paper towels underneath it.

When the donuts have finished rising and the oil is heated, place 2-3 donuts into the oil. Fry for 1 ½ - 2 minutes, then flip and fry for an additional 1 ½ - 2 minutes, or until golden brown. Carefully remove the donuts from the oil with a slotted spoon and place onto the cooling rack. Layer more paper towels as needed to collect excess oil.

Repeat the frying process with the remaining donuts. Make sure you monitor the oil temperature and adjust the burner if necessary, to maintain it at 375 F.

While the donuts are still warm, place the piping tip into the side of a donuts and fill until the piping tip is pushed back. (This step can be done in between frying batches of donuts. If the donuts aren’t warm when you fill them, then you will have to cut a small hole in the side of the donuts for the piping tip.). Repeat until all of the donuts are filled.

Roll each filled donuts into the topping mixture, then serve immediately.

Donuts taste best when eaten fresh, but may be stored in an airtight container for up to 2 days. They can be reheated in the microwave for 10 seconds to restore freshness.