Apple pie filled doughnuts with cream cheese glaze
- 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)
- 4 apples, peeled and chopped
- 65g brown sugar
- 55g butter
- 1/2 tsp ground cinnamon
- 60g sugar
- 250g powdered sugar
- 15g butter
- 30g cream cheese, softened
- 60ml half and half
- Activate the yeast. Mix the dry yeast with the warm water and half a teaspoon of the sugar and set aside for 5 minutes.
- In a bowl, sift 145g of the flour, cinnamon, nutmeg, sugar, and salt. Set aside.
- In a separate bowl, beat the egg with the warm milk, melted butter, and vanilla.
- 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.
- Sift the remaining 200g of flour into the bowl and mix until incorporated.
- 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).
- Place dough in a lightly oiled bowl and cover. Allow to rise for 1-2 hours until doubled in size.
- Make the filling while the dough is rising.
- While the filling cools, turn back to the dough.
- Once the dough has risen, turn it out onto prep surface and press out air bubbles.
- Shape into a 1” thick rectangle and divide evenly into 6 pieces.
- Roll out each piece into a ball and flatten and shape into a bowl shape.
- 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.
- Place each filled bun onto a baking sheet and cover. Allow to rest for 30 minutes. While the dough is rising, make the icing.
- Once the dough has risen a second time, heat the vegetable oil to 375ºF/190ºC.
- 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.
- 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.
- To serve, you can also spoon a bit of the filling on top of the doughnut.
- Combine peeled and chopped apple in a pot with brown sugar, butter, cinnamon and sugar.
- Heat on the stove on medium heat until the mixture has thickened and the sauce has a syrupy texture.
- Allow to cool.
- 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.
- pour the icing into a bowl, cover, and set aside.