A few notes:
Baked Apple Doughnuts
- 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.
(adapted from Artisan Bread in Five)
Makes about 18 doughnuts | Heat oven to 350 degrees F. Line bake sheet with parchment.
- 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
- 3/4 cups confectioner sugar
- 2-3 tablespoons milk
Caramel Drizzle (Click here for recipe)
To make apple dougnuts
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.
- Let the dough rest at room temperature covered, for two hours. Transfer dough to refrigerator and chill for at least 3 hours.
- 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).
- Bake at 350 degrees for about 18 minutes. Remove from oven and transfer doughnuts to cooling rack.
To make glaze:
- 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
- Place finished glaze in a bowl and dip tops of doughnuts into mixture. Return dip doughnuts to cooling rack.
- Transfer caramel to plastic ziplock bag and cut off one corner. Drizzle caramel on top of glazed doughnut.