The Apple Cookbook by Olwen Woodier (Storey Publishing, 2015) updates the best-selling cookbook classic with over 30 new recipes. Each recipe features apples as an ingredient, with plenty of vegan and gluten-free recipe options. This cookbook also shares ideas for preserving apples for fresh recipes later. This recipe for apple doughnuts can be topped with confectioner’s sugar and cinnamon before serving.
If you have kids who like to help out in the kitchen, this is a good recipe to get them interested in bread making. Nothing beats eating bready little doughnuts you have made yourself.
• 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
1. In a large bowl, combine the flour, baking powder, baking soda, and cinnamon. Make a well in the center.
2. 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 ingredients
and stir until smooth. Stir the apple into the batter. Cover and chill the dough for 1 hour.
3. 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.
4. 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.
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.