apple dougnuts
2 1/2 cups (315g) all-purpose flour
1 tbsp (15g) sugar
1/2 tsp (2g) salt
Zest of a lemon
Stir to combine
15 fresh yeast (or 1 tsp active dry yeast)
1 tsp (5g) sugar
Stir until it liquefies
Dissolve yeast in ¼ cup (60ml) lukewarm milk
Add to flour mixture
1 egg, beaten
2 tbsp (28ml) oil
1/2 cup (120ml) lukewarm milk
knead until smooth and slightly pulls away from the sides of the bowl
Let it rest for about 1 hour at room temperature until doubled in size
about 3-4 medium apples (600-800g)
cut in small pieces
juice from half of lemon
⅓ cup (80ml) water
2 tbsp (30g) brown sugar
½ tsp (1g) ground cinnamon
¼ tsp (1g) ground nutmeg
1/8 tsp ground cloves
Cook over medium heat until soft, for about 20 minutes
Cool completely
Flour
roll the dough until ½ inch (1 cm) thick
3 inch (7.5 cm) round cutter
Re roll the remaining dough
Cover with a kitchen towel
Let rest for 30 minutes
⅓ cup (70g) sugar
½ tsp (1g) ground cinnamon
Mix to combine and set aside
Heat oil to 320-350F (160-180C)
Place doughnuts upside down
Flip and fry the other side until golden brown
Fry until lightly golden brown
Drain on paper towels
While still hot toss in sugar cinnamon mixture
Use a skewer to create a hole on the side
Pipe apple filling inside each doughnut using a plain (9mm) tip