Apple donuts

Apple donuts
Quantity Ingredient
150 g Apple
1 tsp Lemon juice
60 g Butter
80 g Brown sugar
1 packet Bourbon Vanilla Sugar
0,12 l Cider
0,5 tsp Ground cinnamon
250 g Wheat Flour Type 405
0,5 packet Dry yeast
1 Eggs
5 tbsp Milk
1 tbsp Apple cabbage
50 g Powder Sugar

Apple donuts are baked with caramelized apples and cinnamon. Cut apples into small cubes. Mix with lemon juice. Heat 20 g butter in a pan. Caramelise 40 g brown sugar and 1/2 packet vanilla sugar while stirring. First the sugar becomes dry and crumbly before it becomes liquid. Reduce the temperature in time so that the caramel does not become too dark and bitter. Add the apples and braise briefly. Deglaze with 100 ml cider and continue stirring. Season with 1/4 tsp cinnamon and let cool. Mix flour, yeast, 40 g brown sugar, 1/2 point vanilla sugar, a pinch of salt and 1/4 tsp cinnamon. Add an egg. Melt 40 g butter at low temperature, allow to cool and add to flour. Heat 5 tbsp milk lightly, mix with 3 tbsp apple broth and knead into the flour. Cover the dough and leave to rise for 45 minutes in a warm place. Dust worktop with flour. Form the dough with floured hands into a rectangle 1 to 2 cm thick. Spread half of the drained apples on it. Fold the right third of the dough to the middle and place the left third on top. Press the dough flat. Spread the rest of the apples on it. Fold the upper third to the middle. Place the lower third on top. Press flat. Cut out 12 donuts 6 cm in diameter. Cover apple donuts with a cloth. Let it go for 30 minutes. Preheat deep fryer to 175° C. Bake apple donuts 2 minutes per side. Heat apple cabbage with 1 tablespoon cider. Stir in the powdered sugar. Spread the doughnuts warm with it.

Servings: 12, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
178 kcal
30 g
3 g
5 g

(C)opyright by Marions Kochbuch