These doughnuts are just amazing. They take a bit of time to prepare, but the end result is really tasty. They are best just out of the oven -like almost all bread-, but eating them the same day works too. I divide the recipe in three so I have fresh doughnuts three days in a row.
Now, if you don't like doughnuts... I recommend a visit to the psychiatrist.
Maple Glazed Baked Apple Doughnuts
Preparation Time: 90 Minutes Serves 18 Doughnuts
3/4 Cup Lukewarm water
2 Tsp Yeast (one 8 g packet)
2 Tsp Kosher salt
3 Eggs -lightly beaten-
1/2 Cup Brown sugar
3 3/4 Cups Flour
3/4 Cup unsalted butter, melted
2 Small apples, diced (small dices). Do not use medium or large apples!
1/4 Cup Granulated sugar
1/2 Tsp Cinnamon
3/4 Cup Confectioners sugar
1 Tbsp Heavy cream (must be heavy, not whipping cream)
2 Tbsp Maple syrup
1/2 Tsp Vanilla extract
First let’s try the yeast: In a small container mix the yeast (I use instant yeast) with a teaspoon of sugar and 1/4 cup of lukewarm water. Mix and let it set for 15 minutes. It should bubble and rise a bit, otherwise it’s not good.
While the yeast is rising, in a large container mix the flour, brown sugar, salt, lukewarm water and butter. Mix until combined -by hand, not mixer as we don’t want to overwork the dough-.
3. By now the yeast should have risen, so let’s add it to our mix and fold until incorporated.
4. Add the diced apples and fold again.
5. In a warm place (I use the inside of my oven with a light on), we are going to put the dough to rise for two hours, so cover it with a damp towel and let it rest.
6. Once the two hours have passed, then we must chill the dough. We put it in the refrigerator for at least 3 hours (I leave it overnight, covered with a wet towel). If you don’t cool it…no doughnuts!
7. After the 3 hour long wait -in my case the next day-, the dough should have risen again, so punch the dough to get rid of the air and knead it for 5 minutes on a floured surface. The dough is sticky and a bit wet… don’t worry. (if the dough is too wet, then add a bit more flour. Reserve
8. Preheat the oven to 350˚F.
9. Cover with parchment paper the baking sheet
In a small bowl combine the granulated sugar with the cinnamon.
Almost ready to bake…
Take the dough and with floured hands divide it in 18 3 oz. pieces (golf ball size). *
2. Form a ball with each piece and poke with your thumbs through the middle of the ball and create a hole. Stretch the “doughnut” so it’s about 3” wide.
3. Dredge each doughnut in the cinnamon-sugar mix and place it on the baking sheet. I can only fit 6 doughnuts per sheet, so I reserve the rest of the dough in the fridge while I bake this batch.
4. Let the doughnuts rest for another 30 minutes
5. Bake the doughnuts for about 18 minutes or until golden brown
And… the glazing!
While the doughnuts bake, in a medium bowl mix the maple syrup, heavy cream, vanilla and powdered sugar until you get a heavy glazing. If you feel the mix is a bit dry, just add a bit more maple sugar (not water!). Reserve
The final step.
Once the doughnuts are ready, put them in a cooling rack with the parchment paper under to catch any drippings.
2. Drizzle the glaze over them and let them set up.
3. Enjoy! **
I have a small family so I divide the dough in three parts and bake only one 6 doughnut batch per day -so I guarantee the freshness-. The remaining dough I keep in the fridge covered with a wet towel. The dough lasts for 3 days no problem.
** These doughnuts are amazing just out of the oven, but you can enjoy them the same day, otherwise they get a bit stale (also you can put the uneaten doughnuts in an air tight container and just warm them up as needed, maximum for 3 days)