Part doughnut, part fried pie, these treats are all apple-y goodness. Tart pie apples, such as Granny Smiths, make the best filling.
INGREDIENTS
MAKES 6 TO 12 DOUGHNUTS
- 1 cup cooking apples, cut into ¼-inch dice
- 2 tablespoons superfine sugar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons arrowroot powder
- 1 teaspoon vanilla extract
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- 1 batch Apple Cider or Old-Fashioned Sour Cream dough
- 1 tablespoon milk of choice or water, at room temperature
- 1 batch Cinnamon Spice or Caramel glaze
DIRECTIONS
• In a medium heavy-bottomed pot over medium heat, combine the apples, sugar, and lemon juice and heat until the sugar is melted. Stir
in the arrowroot, vanilla, allspice, and cinnamon. Simmer until the filling thickens, about 2 minutes. Remove from the heat and set aside.
• Prepare the chosen dough as directed, but roll it out to just a bit less than ½ inch thick. With a doughnut or cookie cutter, cut out 3-inch rounds. Roll out half of the rounds to about 3¼ inches.
• To assemble, lightly brush each wider dough round with the milk and place a tablespoon of the apple filling in the center. Spread it out evenly, leaving a ¼-inch margin around the edge. Top the filling with a smaller dough round and lightly pinch the top and bottom rounds together to seal. Then recut the doughnut with the same cutter, sealing the edges.
• Fry as directed and allow the doughnuts to cool slightly before glazing.
