Apple Doughnuts

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Skip the bakery and make your own apple doughnuts.

Photo by Leigh Beisch Photography

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“The Apple Cookbook” by Olwen Woodier celebrates the versatility of the apple with plenty of delicious recipes.

Cover courtesy Storey Publishing

1 hr 30 min DURATION

1 hr 10 min COOK TIME

1 hr 20 min PREP TIME

20 doughnuts SERVINGS

Ingredients

2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon<
1/2 cup sugar
3 tablespoons butter, softened
1 egg
1/4 cup apple juice or cider
1/4 cup milk
1 tablespoon vanilla extract
1 medium apple (McIntosh, Golden Delicious, Empire), peeled, cored, and finely chopped
2 cups vegetable oil

Directions

In a large bowl, combine the flour, baking powder, baking soda, and cinnamon. Make a well in the center.

In a small bowl, cream the sugar and butter until fluffy. Beat in the egg. Add the apple juice, milk, and vanilla, and beat until combined. Pour into the well of the dry ingredientsand stir until smooth. Stir the apple into the batter. Cover and chill the dough for 1 hour.

Place the dough on a floured board, knead lightly, and roll out to approximately 3/8 inch thick. Cut with a floured 2 1/2-inch doughnut cutter. Reroll scraps and cut a few more.

Pour at least 2 inches of oil into a large wok or skillet and heat to 375 degrees Fahrenheit. Without crowding, fry the doughnuts for 1 to 2 minutes on each side, until golden brown. Repeat until all the doughnuts have been fried, reheating the oil to temperature as necessary. Drain on paper towels.

Variation

Sift 1 cup confectioners’ sugar with 1 tablespoon ground cinnamon, and sprinkle over the warm doughnuts.
Excerpted from The Apple Cookbook, © by Olwen Woodier, photography by © Leigh Beisch Photography, used with permission from Storey Publishing.

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