Ingredients
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Equipment Needed
- Stand Mixer
- Rolling pin
- Cookie cutter
- Frosting tip (optional)
- Parchment paper
- Baking sheet
- Candy or Meat Thermometer
- Measuring cups
- Liquid measuring cups
- Dutch Oven (deep cast iron also works and is cheaper)
Donuts
- 1 1/2 cups (180g) cake flour
- 1 tsp (4g) baking powder
- 1/8 tsp (0.5g) baking soda
- 1/2 tsp (3g) salt
- 1/4 tsp (0.5g) ground nutmeg
- 1/4 tsp (0.6g) ground cinnamon
- 2 tbsp (28g) unsalted butter, softened to room temp
- 1/2 cup (120ml) buttermilk, room temp
- 1 large egg yolk (~18g), room temp
- 1/3 cup (67g) granulated sugar
- 1 1/2 tbsp (18g) brown sugar
- Neutral oil for frying, I use about 1 cup (218g)
Classic Glaze
- 3/4 cup (90 g) powdered sugar
- 2-3 tbsp (30–45 ml) milk
- Splash of vanilla
- Pinch of flaky sea salt (approx. 0.3 g or to taste)
Apple Topping
- 2 medium apples (about 300g peeled and chopped)
- 2 tbsp (28g) unsalted butter
- 3 tbsp (36g) brown sugar
- 1 ½ tbsp (22ml) water
- 1 tsp (2.6g) ground cinnamon
- 1/4 tsp (0.5g) ground nutmeg
- 1 tsp (2.5g) cornstarch
- 1 tbsp (15ml) water (for slurry)
- Pinch of salt (~0.3g)
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! Cover the bowl with plastic wrap and chill in fridge for about 1-2 hours.
3. For the apple pie filling, place 1 tbsp water and cornstarch in small bowl. Mix until the cornstarch is no longer lumpy. Then place chopped apples in a large skillet. Add brown sugar, butter, cinnamon, 1 1/2 tbsp water, and salt. Cook over low/medium heat until apples start to get tender. Add the water and cornstarch slurry. Stir until mixture thickens (about 2-3 more minutes) Set to the side to cool.
4. In a large dutch oven 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).
5. 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. I use a cookie cutter and then a metal frosting tip for the middle hole (note: you can use the leftover dough from the frosting tip to roll back into your dough, for more donuts ). You should be able to cut 3 donuts with the dough rolled out. Then bundle of the scraps (gently) and roll out again. This recipe makes 6-8 donuts, depending on size. 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).
6. 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).
7. For the glaze, mix all ingredients of the donut glaze in a medium bowl. Glaze should be runny but not too watery.
8.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!).
FAQ’s
Helpful tips
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!
- Fry in small batches! I’d say two donuts at a time, as we don’t want to crowd the pot and bring the oil temperature down. As you fry the donuts, occasionally check the temperature to ensure the oil is between 365-370 degrees.
- Donuts have a short lifespan in my opinion- fresh is best! This means, you should plan to fry and glaze right before you intend to eat. If you want to store, ensure they are in an airtight container. To reheat, place in the microwave for 8-10 seconds. They taste so good and fluffy again!
- 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 water and egg whisked) and then sprinkle very generously with some coarse sugar. Bake at 410 for about 15-18 min (or until golden brown). Cool and then break apart with your hands.
- To reheat the donuts, place them in the microwave for 5-10 seconds and they will come out warm, fluffy and delicious again!
More Recipes!
Here are some more single serve cookie recipes you might enjoy!
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!