INGREDIENTS:
For the donuts:
- 3 3/4 cups all-purpose flour, divided
- 2 packages (1/4 oz each) active dry yeast
- 1 cup warm apple cider (110°F)
- 7 tablespoons unsalted butter, melted and divided
- 1/3 cup granulated sugar
- 3 egg yolks
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1/3 cup apple pie filling, no large fruit pieces
For the cinnamon-sugar:
- 1 cup granulated sugar
- 1 tablespoon cinnamon
PREPARATION:
- When ready to bake, preheat oven to 375°F with a rack in the center of the oven.
- Add the yeast and warm cider to a small bowl and set aside until it foams up, about 5 minutes.
- In a large bowl, combine the 6 tablespoons melted butter and sugar and whisk until combined.
- Whisk in egg yolks, salt, nutmeg, cinnamon, yeast mixture, and 3 cups of the flour.
- Beat on medium-low speed with an electric mixer or dough hook until smooth.
- Add remaining flour and beat until a ball of dough starts to form.
- Transfer dough to a large bowl that’s been greased with oil or nonstick spray.
- Cover and set aside in a warm spot until dough has tripled in size, about 1 hour.
- Gently punch down dough, turn out onto a lightly floured surface, and knead dough 7-8 times until smooth and uniform in texture.
- Roll dough out to 1/2-inch thick rectangle, and cut out in circles using a 2 1/2-inch cookie cutter.
- Re-roll scraps and cut out enough donuts to make 12 total.
- Place donuts on a baking sheet lined with parchment paper.
- Cover lightly with Saran Wrap and let rise until puffy, 45 minutes.
- Bake until golden brown and puffed, 10-12 minutes.
- In a small bowl, combine the cinnamon and sugar.
- Brush donuts with remaining melted butter and roll them in the cinnamon sugar mixture.
- If your apple pie filling has large chunks, mash it using a fork or immersion blender into small pieces. (It doesn’t need to be pureed.)
- Place apple pie filling in a piping bag, cut a slit in each donut and pipe filling into each one.
Enjoy!
From: 12tomatoes.
