Apple Cinnamon Raised Doughnuts
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Ingredients
  • DOUGHNUTS:
  • 1 cup whole milk
  • ⅓ cup sugar plus ½ teaspoon, divided
  • 8 ounces applesauce (about a cup)
  • ½ cup apple cider (or you can use apple juice)
  • 1½ teaspoons cinnamon (more to taste)
  • ½ teaspoon nutmeg (more to taste)
  • 1½ teaspoon salt
  • ⅓ cup very warm water
  • 2 packages active dry yeast
  • 2 eggs
  • 6½ cups all-purpose flour
  • ½ cup butter, softened and cut into 8-10 slices
  • cooking oil - lots of it! At least 2 inches deep in pot. (I use peanut oil.)
  • GLAZE (OPTIONAL):
  • 2 cups powdered sugar
  • ¼ cup apple cider (a little more if needed to create a thin glaze)
  • 1 teaspoon meringue powder (optional for a firmer glaze)
  • SUGAR TOPPING (OPTIONAL)
  • mix 1 cup sugar and 1 tablespoon cinnamon and roll warm doughnuts in mixture.
Instructions
  1. In a medium saucepan on medium high heat, scald milk by bringing it almost to a boil. Remove when you see bubbles all around the edge of the pan.
  2. Add ⅓ cup sugar, apple sauce, apple cider, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl (a sturdy stand mixer is recommended) combine the warm water, yeast, and remaining ½ teaspoon sugar. Let it sit until foamy - about 5 minutes.
  4. Add the milk mixture to the bowl and stir to combine. Add eggs, one at a time, beating well with between eggs.
  5. Add 5 cups of the flour, one cup at a time (switch to a dough hook if using a stand mixer) and beat for 2 minutes.
  6. Add butter, one slice at a time, beating after each addition.
  7. Slowly add remaining flour and knead by machine for 5 minutes. (If kneading by hand, spoon dough onto generously floured surface and knead for 7-8 minutes.) Dough will be very soft and will not form a ball. Scrape into a large greased bowl and cover. Let rise until double, about 1 hour.
  8. Turn dough out onto a generously floured surface. Flip over to cover both sides lightly with flour, and pat into a rectangle. Roll gently out approximately ⅓-inch thick. Using a doughnut cutter or a large and small round cutter, cut out the doughnuts. Try to keep them close together. Use a spoon to remove the holes as you go, placing them on lightly floured surface.
  9. Once all of the doughnuts are cut out, remove the scraps. They can be re-rolled once, but I don't recommend cutting out doughnuts. They will be a little tough, and not very attractive. But you can cut more holes out of the scraps.
  10. Cover the doughnuts with a dishtowel and let them rise until puffy. (About 45-60 minutes.)
  11. Heat oil to 365 F. Use a thermometer often, adjusting heat as necessary to keep the temperature consistent. Use a thin metal spatula to slide a few doughnuts at a time into the hot oil, always leaving them room to float and move in the oil. Cook until golden brown (about 1 minute) and flip the doughnut over to cook the other side. Remove with a slotted spoon or spider, and place on cooling racks covered with paper towels.
  12. While still warm, whisk together the glaze ingredients (if using) and dip the top of each doughnut, placing on a rack to dry.
  13. Alternatively, you can simply combine sugar and cinnamon and roll the warm doughnuts in the mixture.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=8382