{"id":8382,"date":"2020-11-12T11:53:57","date_gmt":"2020-11-12T19:53:57","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=8382"},"modified":"2020-11-12T12:23:37","modified_gmt":"2020-11-12T20:23:37","slug":"apple-cinnamon-raised-doughnuts","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=8382","title":{"rendered":"Apple Cinnamon Raised Doughnuts"},"content":{"rendered":"

\"\"I never<\/em> turn down a doughnut. Or two. Maple bars are my guilty pleasure, and I go back and forth between preferring cake doughnuts and raised, but one thing is clear to me: they must be fried to be irresistible. Baked doughnuts are fine, but . . . they just aren’t the same.<\/p>\n

I love apple cider cake doughnuts, and was pondering the possibility of adding apple to a raised doughnut. (No, no, not chunks like apple fritters.) Would the addition of applesauce interfere with the rise of the yeast? The Man thought it was a bad idea, but rapidly changed his mind when he taste-tested a half dozen or so.<\/p>\n

Here are some glazed and some sugared. See that dark doughnut kind of in the middle? I may have left that one in the oil too long. Still tasted good though!<\/p>\n

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This recipe creates a very soft dough. Soft and supple, and . . . well . . . I want to write poetry about the way it feels! It demands a little delicacy in handling, but the payoff is an incredibly light, fluffy doughnut. Actually, a whole lot of them; you’ll\u00a0 get about 24 doughnuts and a pile of doughnut holes. They’re best the day they’re made, but can be frozen for a few weeks, so don’t feel like you have to sit down and eat two dozen of them (though I did my best).<\/p>\n

Oh, and there’s a reason store bought doughnuts come in a cardboard box! If you put these in an airtight plastic bag, they will get gooey. I find that they do well loosely covered with foil.<\/p>\n

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Apple Cinnamon Raised Doughnuts<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
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Ingredients<\/div>\n