When the best pie meets the best donut
Magical fall things happen
Prep Time: 25 min
Wait Time: 1-2 hours
Cook Time: 35 min
Yields: 6-8 donuts
What you need
Old Fashioned Donuts
1 1/2 cups cake flour
1 tsp baking powder
1/8 tap baking soda
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
2 tbsp butter, softened to room temp
1/2 cup buttermilk, room temp
1 egg yolk, room temp
1/3 cup sugar + 1 tsp brown sugar
Oil for frying
1 granny smith apple, chopped into small pieces
1/2 tsp cinnamon
1 tsp brown sugar
1 tbsp butter
Pinch of salt
1 – 1 1/2 cup powdered sugar
2 tbsp milk
Pinch of salt
1/2 tsp vanilla
What to do
1. Using a stand mixer with paddle attachment, beat sugars and butter on medium speed until light and fluffy. Add egg yolk. Mix until combine. Note: Hand mixer or whisk will work too!
2. Add half of the buttermilk, mix. Sift in all dry ingredients and mix well. Add other half of buttermilk. Mix until combine. Note: Dough will be soft and little wet, thats ok!
3. Cover the bowl with plastic wrap and chill in fridge for about 1-2 hours.
4. Place all apple ingredients in a medium saucepan and cook over low medium heat until apples are tender. Set to the side to cool.
5. In a large enamel or steel pot, heat about 1 1/2-2 inches of vegetable oil (medium heat). I use a candy thermometer and place it in the oil. (*see notes below) 6. Remove donut dough and place on a well floured surface. Place dough onto floured surface and give it a good dusting of flour. Roll out dough to about 1/2 inch thick. Cut into desired shapes. This recipe makes 6-8 donuts, depending on size. I use a cookie cutter and then a metal frosting tip for the middle hole (*see note below) I cut small squares of parchment paper and place them on the donuts (this helps when adding them to the hot pot of oil. I hold the paper as the donuts release into the oil).
7. When oil reaches about 330-335 degrees, add 1-2 donuts at a time. Fry each side for about 2-3 minutes (*see notes below). I flip my donuts with a metal straw. You can use a spatula or tongs (be gentle with the tongs because they can tear the donuts). Remove from oil with a slotted spoon or spatula. Place donuts on a paper towels (this will drain excess oil).
8. For the glaze, mix all ingredients of the donut glaze in a medium bowl. Glaze should be runny but not too watery.
9. Dunk the donuts in the glaze, place on parchment to dry. When dry, top with cooled apples, whipped cream and baked puff pastry, broken into pieces (optional, but delicious :)) (*see notes below about baking puff pastry!).
Here are some important Pro tips by Maude
For the frying process, I use a candy thermometer, linked here! I highly recommend using one so you can manage and monitor the temp of your oil. I also am linking the pot I use here!
When frying your donuts, try not to fry too many at a time (1-2, maybe 3 at most). You don’t want to crowd you pot and/or lower the temp of your oil too much!
For the pie crust pieces, I just place some rolled out puff pastry or pie dough on a sheet pan lined with parchment paper. I brush the dough with eggwash and then sprinkle very generously with some coarse sugar. Bake at 425 for about 15 min (or until golden brown). Cool and then break apart with your hands.