Caramel Apple Doughnuts: Serve Up Fall

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apple donut long view Doughnuts are something we go out of our way to find.  We don’t always make them, because we quickly make them disappear.  However, with freshly picked organic apples, we had to do something fancy.  The doughnut is our favorite food.  

The original dough recipe isn’t my creation.  However the filling and glaze are my recipe.  I would certainly suggest that you take the time to let your cut doughnuts rise for about 15 minutes before baking.  Also bake them separately one pan at a time.  Of course, you can always fry them, but frying is something we don’t do in our kitchen.  If we could fry our food, then we would never be making healthy choices.   donut cut pan

So I too some of the Snowsweet apple, and made a super fine dice.  This is going to be our piped filling so it really needs to be able to fit through a piping tip.  The rest of our flavors come from apple cider, caramel and whiskey. A perfect fall combination. 

The filling is fast once your apples are chopped.  The glaze is a little slower, but most importantly your holes must be big enough so you get filling throughout.  There is nothing worse than an underfilled doughnut.  Don’t suffer and be sure to judge your doughnuts by weight if you want to go that extra step. 

This month we are a tad apple obsessed.  Actually, we are entirely apple obsessed.  We have picked at least 70 pounds in one month alone.  So we have a some apple recipes in store for you.  There is of course apple cider which is essential to our fall baking, but we also had pie and hand pies along with our apples.  The variety of apples really allows you to play with flavor even when using apples as your base.  The Snowsweet are pure white flesh but the flavor is sweet yet tart and buttery.

Caramel Apple Bismarcks
These are baked doughnuts with a caramel glaze and a fine apple filling.
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  1. 3 1/4 tsp dry active yeast
  2. 1 1/2 whole milk at room temperature
  3. 3 cups bread flour
  4. 3/4 cup flour
  5. 1/4 cup sugar
  6. 1 1/2 tsp salt
  7. 1/8 tsp nutmeg
  8. 1 large egg
  9. 1 tsp vanilla extract
  10. 6 Tbsp unsalted butter at room temperature
Apple filling
  1. 4 fist sized baking apples, extra fine dice
  2. 1/4 cup sugar
  3. 1/2 juiced lime
  4. 1 rounded tsp cornstarch
  5. 1 Tbsp Apple pie whiskey
Caramel glaze
  1. 6 Tbsp cider
  2. 1 cup caramel
  3. 1 cup white chocolate
  1. In bowl of a stand mixer fitted with a paddle, combine milk and yeast. Blend on low for 2-3 minutes.
  2. Sift together dry ingredients and add to yeast mixture. Mix until combined.
  3. Add egg and vanilla, mix.
  4. Then, add butter mixing until incorporated.
  5. Increase mixer speed to medium and work dough 5-8 minutes. Dough should feel smooth and a little sticky.
  6. Form dough into a ball. Place in large greased steel bowl and cover with plastic wrap. Let triple in size (roughly 20-30 minutes).
  7. Turn risen dough out onto floured work surface. Using a rolling pin, roll to 3/8 to 1/2 inch thick. Cut out doughnuts in 2 1/2 to 3 inch circles.
  8. Let the dough rest at least 15 minutes after cutting.
  9. Bake at 350°F for 10-12 minutes. Remove from oven and brush with melted butter. Pierce sides with a knife. Fill after cooling 1 hour with a pastry bag.
Apple Filling
  1. Combine apple ingredients in a pan on the stove. Cook until soft about 5 minutes. Let cool completely before piping.
Caramel Glaze
  1. Melt ingredients in a double boiler on the stove. Dip doughnuts into glaze. If glaze hardens, heat until loose which means no resistance when stirring.
  1. Bake doughnuts one pan at a time for perfect bismarcks.
Adapted from Glazed Sugared Dipped: Basic Berliner
Adapted from Glazed Sugared Dipped: Basic Berliner
Rosie Discovers
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