Showing posts with label donuts. Show all posts
Showing posts with label donuts. Show all posts

Tuesday, March 20, 2018


apple fritters

These "Delicious Homemade Apple Fritters" are rich and a favorite of mine. This recipe incorporates fresh, tart-sweet baking apples cooked in cinnamon and unsalted butter. Then embedded in the rich basic donuts dough, fried, and drizzled with a maple glaze.



Basic Yeast Donuts

3 tablespoons unsalted butter
3 sweet-tart baking apples, peeled, cored, and cut into 1/2-inch chunks 1/4 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of fine sea salt
Flour, for dusting
Vegetable oil for frying


In the bowl of a stand mixer fitted with the paddle attachment, stir together 2 cups of the flour, the yeast, sugar, and salt. 
Add the warm milk, vanilla, and egg yolks. 
Mix until smooth. 
Add the remaining flour and the butter and mix until incorporated. 
Continue to mix on medium speed until the dough is soft and smooth (it will be slightly sticky). 
Cover the bowl with plastic wrap or damp towel and set in a draft-free warm place to rise for 1 hour, or refrigerate for up to 12 hours.
Melt the butter in a skillet over medium-high heat.  
Add the apples to the pan and sprinkle with the sugar, cinnamon, and a pinch of salt. 
Cook, stirring, until tender and the liquid becomes a syrupy glaze, about 10 minutes. 
Set aside and let cool completely.  
Roll the dough out to a 1/2-inch thickness. 
Spread the apple mixture onto half of the dough.
Then fold the other half over the apples.
Using a large knife or a bench scraper, cut the dough into 1/2-inch strips. 
Now cut the strips into 1/2-inch pieces in a cross pattern. 
Scoop up the pieces and rearrange, cutting them again in a cross pattern (make sure the apples are well dispersed throughout the dough).
Flour your hands really well and form the dough into a log measuring 12 inches long and about 3 inches wide.
Sprinkle the log with flour and slice it crosswise into 12 pieces. Coat 2 rimmed baking sheets with flour.
Transfer the uncooked apple fritters to the baking sheets, smashing the pieces of dough and apple together. 
Tuck in any apples that stray, and press each fritter into a flat round (make sure you really press the pieces together and flatten before you let them rise, or the fritters will come apart during frying).
Cover with plastic wrap and set in a draft-free warm place to rise for 25-30 minutes.
Fill a large, heavy-bottomed pot with at least 2 inches of oil (the oil should not come more than halfway up the pan). 
Heat over medium-high heat until a deep-frying thermometer registers 350°F.
Using a spatula, carefully and gently lower 1 or 2 fritters into the oil; don’t crowd them.
Fry for 1 to 2 minutes per side, turning a few times, until the fritters are light golden brown and cooked through. 
Remove with a spider, drain on a wire rack over a paper towel, and let cool slightly before glazing. 
Repeat with the remaining fritters.  
While the fritters are warm, dip the rounded side into the maple glaze, letting the excess drain back into bowl.
Place back on the rack to set.

Choose Preferred Topping  

Maple Glaze

2 cups powdered sugar, aka confectioners sugar
2 1/2 teaspoons maple extract
1 1/2 teaspoons pure vanilla extract
Warm water.


In a large bowl add sugar, maple, and vanilla.
Slowly add warm water and mix well as needed.
Until it is soupy but not so thin that the fritter instantly absorbs it.

Saturday, September 30, 2017

Gluten Free Donut Holes

Donut Holes

This "Gluten-Free Donut Holes" are easy make and delicious. Your children and grandchildren will love them.


1 cup soy milk

1 large egg
2 cups all-purpose Gluten- Free Flour
1/2 Teaspoon Stevia
4 1/2 Teaspoons baking powder
1/2 Teaspoon sea salt
1/4 cup (1/2 stick) unsalted butter, melted


Add the vegetable oil to a large, heavy-bottomed pot. 

Attach the deep-fry thermometer to the pot and heat to 350ºF. 

Line a baking sheet with paper towels.In a small bowl, whisk together the milk and the egg.

In a separate medium bowl, whisk together the flour, stevia, baking powder and salt. 

Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.

Once the oil has reached 350ºF, use a ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. 

Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. 

Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet. 
Allow the doughnut holes to cool slightly. 

If you want you can roll them in powdered sugar, brown sugar or cinnamon & sugar.