Apple Pie Doughnuts

Do not be tricked! I know these look very similar to the apple cider doughnuts from a few weeks ago. But they are in fact quite different. But also… very similar.

Hear me out!The general batter is the same… flour, sugar, cinnamon, apple cider. But these babies are not just normal doughnuts. They are actually apple rings dipped in the doughnut batter and deep fried. So kind of like an apple stuffed doughnut. YUM. Because the apple is still warm when you eat them, these remind me quite a bit of apple pie. Therefore, I am dubbing these apple pie doughnuts.

Let me tell you the story of how these came to be…

I was down in the Test Kitchen one day, waiting for my sweet potato Buddha bowl ingredients to finish cooking when I realized I still had ingredients left from making the original apple cider doughnuts. But I didn’t have the time or desire to let the dough sit in the freezer so I thought, “hm, what else could I make with this dough?” I knew we had apples, and also knew that some apple cider doughnuts have apple pieces in them. So why not forgo the extra chopping, keep the apple as a ring and just dip it and deep fry it like a corn dog?!

I won’t lie, I was shocked with how well these actually came out! I mean sure, I get recipe ideas all of the time but that doesn’t mean they work out. I figured I’d make the batter a little looser so it would work well for dipping and just go for it.

Man, oh man, these babies came out GOOD. They’re seriously so easy to make (I mean just mix up the batter, cut a few apples and give them a quick fry) and taste like the perfect bite of apple pie.

Ingredients
3 large apples
1½ cups flour
1 pinch of baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
¼ cup sugar
1 cup apple cider
2 quarts canola oil
cinnamon sugar: 1½ cups sugar + 3 tablespoons cinnamon

4-Quart Dutch Oven
12 doughnuts
Total Time: 20 minutes

Directions
1. Cut the apples across the equator into about 4 slices each, or 12 apple rings total.
2. Use a teaspoon to scoop out the core in the center of each apple ring.
3. Dab both sides of each apple ring with a paper towel to remove the extra moisture.
4. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and sugar until well combined.
5. Add in the apple cider and stir thoroughly. You want this to be a thick batter, similar to waffle batter.
6. Put the Dutch Oven on your stove; pour in about 2 quarts of the canola oil, or so it is 3 inches deep.
7. Heat the oil to 370°; use a deep-fry thermometer to keep track of the heat.
8. Line a plate with a few pieces of paper towel, then have a cooling rack next to it; have the cinnamon sugar ready as well.
9. Once the oil is heated, use tongs to dip an apple ring into the batter.
10. CAREFULLY place in the battered apple slice using the heat-safe tongs; you can fry about 2 slices at a time.
11. Cook on one side for about 1 minute until browned, then flip and cook an additional 1 minute on the other side. BE CAREFUL, because the hot oil might start to bubble/splatter a little if the doughnuts are in long enough for water from the apple to be released.
12. Carefully remove from the oil with your metal deep fryer skimmer and place onto the paper towels.
13. Let cool on the paper towels for about 30 seconds, then use tongs to move them to the cooling rack.
14. When cool enough to handle but still warm, roll in the cinnamon sugar then set aside to a plate.
15. Repeat steps 9-14 until all of the doughnuts are cooked.
16. Serve warm and enjoy!

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