Blackhead Removal

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Apple pie filled doughnuts with cream cheese glaze

Ingredients

Dough

  • 75ml warm water
  • 7g dry yeast
  • 345g all purpose flour
  • 1 tsp ground cinnamon
  • Pinch of nutmeg
  • 70g sugar
  • 1 tsp salt
  • 1 egg, room temperature
  • 30g unsalted butter, melted 
  • 1/2 tsp vanilla extract
  • 75ml warm milk
  • Vegetable oil (for frying)

Filling

  • 4 apples, peeled and chopped
  • 65g brown sugar
  • 55g butter
  • 1/2 tsp ground cinnamon
  • 60g sugar

Icing

  • 250g powdered sugar
  • 15g butter
  • 30g cream cheese, softened 
  • 60ml half and half

Method

Dough

  1. Activate the yeast. Mix the dry yeast with the warm water and half a teaspoon of the sugar and set aside for 5 minutes.
  2. In a bowl, sift 145g of the flour, cinnamon, nutmeg, sugar, and salt. Set aside.
  3. In a separate bowl, beat the egg with the warm milk, melted butter, and vanilla. 
  4. Once the yeast is activated, pour yeast mixture and egg mixture into the bowl with dry ingredients and mix well. The mixture will be wet.
  5. Sift the remaining 200g of flour into the bowl and mix until incorporated.
  6. Turn out the dough onto your working surface and knead for 5-10 minutes until the dough is elastic and springy. At the beginning, if the dough is very sticky, lightly sprinkle flour to the prep surface (do not exceed 1 tsp of flour).
  7. Place dough in a lightly oiled bowl and cover. Allow to rise for 1-2 hours until doubled in size. 
  8. Make the filling while the dough is rising.
  9. While the filling cools, turn back to the dough. 
  10. Once the dough has risen, turn it out onto prep surface and press out air bubbles.
  11. Shape into a 1” thick rectangle and divide evenly into 6 pieces.
  12. Roll out each piece into a ball and flatten and shape into a bowl shape.
  13. Spoon about one heaping teaspoon of filling into the dough bowl and wrap the dough around the filling, pinching tightly to avoid the filling from oozing out. Flatten a bit.
  14. Place each filled bun onto a baking sheet and cover. Allow to rest for 30 minutes. While the dough is rising, make the icing.
  15. Once the dough has risen a second time, heat the vegetable oil to 375ºF/190ºC.
  16. Gently lower doughnuts into the oil and fry for 90-120 seconds per side. Make sure that the oil temp stays at temperature. Do not crowd the pot.
  17. While the doughnuts are still hot, dip each one into the icing and place them onto a baking sheet. The icing should firm (not harden) by the time the doughnuts are cool enough to eat.
  18. To serve, you can also spoon a bit of the filling on top of the doughnut.

Filling

  1. Combine peeled and chopped apple in a pot with brown sugar, butter, cinnamon and sugar. 
  2. Heat on the stove on medium heat until the mixture has thickened and the sauce has a syrupy texture.
  3. Allow to cool. 

Icing

  1. In a mixer bowl with a whisk attachment, combine the powdered sugar, butter, cream cheese, and half and half and mix, first on low and working up to medium speed.
  2. pour the icing into a bowl, cover, and set aside.

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