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projecttastytreats:

A few notes:

• For ease of preparation I placed the dough in a pastry bag fitted with a large round tip and piped round circles straight onto a parchment lined bake sheet. The second batch, the pear doughnuts, I piped into the wells of doughnut pan. Both turned out great – the pear doughnuts that were piped into the doughnut pan, of course came out more uniform. But I actually prefer the uneven and imperfect look of the hand piped ones.
• The original recipe calls for letting the dough rest in a food storage bin, but I didn’t have one so I let mine rest in a stainless bowl and then placed an inverted empty one directly on top of it.
• The original recipe finishes with a maple glaze, since I didn’t have any maple syrup on hand I improvised by making a simple glaze and then drizzled it with a caramel sauce.
• If you make the pear variation, make sure they are ripe – soft to the touch.

Baked Apple Doughnuts

(adapted from Artisan Bread in Five) 

Makes about 18 doughnuts | Heat oven to 350 degrees F. Line bake sheet with parchment.

Ingredients:

Doughnut

• 3/4 cup lukewarm water
• 2 teaspoons dry active yeast
• 2 teaspoons salt
• 3 eggs, lightly beaten
• 1/2 cup brown sugar, lightly packed
• 2 small apples, skins on or off depending on your preference, diced
• 3 3/4 cups Gold Medal All-Purpose Flour
• 3/4 cup (1 1/2 sticks) unsalted butter, melted

Glaze

• 3/4 cups confectioner sugar
• 2-3 tablespoons milk

Caramel Drizzle (Click here for recipe)

Instructions:

To  make apple dougnuts

1. Place  water, yeast, salt, eggs, sugar, apples, flour, and butter in a bowl, using a spoon or a sturdy  spatula fold batter until evenly mixed.

2. Let the dough rest at room temperature covered, for two hours. Transfer dough to refrigerator and chill for at least 3 hours.
3. Remove dough from refrigerator. Transfer dough to a pastry bag fitted with a round tip and pipe 3-inch circles on to a parchment lined bake sheet (or alternately pipe into wells of a donut pan).
4. Bake at 350 degrees for about 18 minutes. Remove from oven and transfer doughnuts to cooling rack.

To  make glaze:

1. Place confectioner sugar in bowl and add  one tablespoon of milk at a time and stir after each addition. Add more mik as needed to achieve a glazing pour

Assembly

1. Place finished glaze in a bowl and dip tops of doughnuts into mixture. Return dip doughnuts to cooling rack.
2. Transfer caramel to plastic ziplock bag and cut off one corner. Drizzle caramel on top of glazed doughnut.