Cinnamon Apple Filled Donuts (Print Version)

# Ingredients:

→ For the Doughnuts

01 - 2 packages (1/4 ounce each) active dry yeast
02 - 1 cup warm apple cider (110° to 115° F)
03 - 6 tablespoons unsalted butter, melted until browned
04 - 1/3 cup granulated sugar
05 - 1 large egg plus 1 egg yolk, at room temperature
06 - 2 Tablespoons whole milk
07 - 3/4 teaspoon salt
08 - 1/2 teaspoon ground nutmeg
09 - 1 teaspoon ground cinnamon
10 - 3 and 3/4 cups all-purpose flour, divided
11 - 3 cups frying oil (refined coconut oil, canola or vegetable oil)

→ For the Apple Pie Filling

12 - 5 large apples, peeled, cored, and diced
13 - 3 and 1/2 tablespoons unsalted butter
14 - 1/4 teaspoon salt
15 - 1/4 cup white sugar
16 - 1/3 cup light brown sugar, packed
17 - 2 teaspoons ground cinnamon
18 - 2 and 1/2 tablespoons apple cider
19 - 1/2 tablespoon all-purpose flour

→ For the Cinnamon Sugar Coating

20 - 1 cup granulated sugar
21 - 1 Tablespoon cinnamon

# Instructions:

01 - In a small bowl combine the yeast and warm cider; set aside until it foams up, about 5 minutes
02 - In the bowl of a stand mixer fitted with the hook attachment, combine the melted butter and sugar, and mix until well combined. Whisk in the egg, egg yolk, milk, salt, nutmeg, cinnamon, yeast mixture, and 3 cups of flour, and beat on medium-low speed until smooth. Beat in remaining flour just until a soft ball of dough forms around the hook
03 - Transfer the dough to a large, lightly greased bowl, turning once to coat the top. Cover tightly with saran wrap and set aside to rise in a warm area until it appears to have tripled in size, about 1 hour
04 - Gently punch the dough down and turn it out onto a lightly floured work surface. Knead the dough into a smooth ball, about 7-8 times, or until it's uniform in texture
05 - Using a rolling pin, roll the dough out into a large rectangle, approximately 1/2 inch thick. Using a lightly floured round dough cutter, cut an equal amount of circles from the rectangle
06 - Transfer the cut doughnuts to a large, lightly greased baking sheet, spacing them an inch apart. Cover pan lightly with saran wrap and set aside for 45 minutes to an hour, or until the doughnuts have almost doubled in size
07 - When ready to fry, heat oil in a large, heavy bottomed pot, to 360°(F). Fry doughnuts, a few at a time, for 1-2 minutes on each side, or until golden brown
08 - Quickly roll the warm doughnuts in the cinnamon sugar and set aside
09 - Peel, core, and dice the apples. Set aside
10 - In a large skillet over medium-heat, melt the butter and continue cooking until it's a light golden color; about 3 minutes. Add in the apples, salt, and both sugars. Cook, stirring occasionally, until apples are completely softened, about 10 minutes
11 - Add in the cinnamon and apple cider and continue cooking until apples are soft and sticky, 1 to 2 more minutes. Stir in flour, mix well, and allow mixture to thicken; about 30 seconds. Remove from heat and set aside until needed
12 - In a medium-sized shallow bowl, combine the granulated sugar and cinnamon and set aside until needed
13 - Scrape the apple pie filling into a pastry bag fitted with a round tip and set aside
14 - Using the back of a small spoon (or your finger) make a small hole on the side of each doughnut. Carefully fit the nozzle of the bag into a doughnut and squeeze until you see the center begin to puff up. Repeat with all doughnuts

# Notes:

01 - Doughnuts are best served the day they are made
02 - Will keep for 24 hours in an airtight container
03 - Brown butter adds a nutty, caramel flavor to the dough
04 - Maintain oil temperature between 350-370°F for best results

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