You'll love this spiced version of an apple donut. Choose between cardamom or more firey ancho chile powder.

Source: Better Homes and Gardens

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Carson Downing

Recipe Summary

hands-on:
45 mins
total:
3 hrs
Servings:
21
Yield:
21 doughnuts plus holes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl stir together 1 3/4 cups flour, the yeast, and chile powder. In a medium saucepan heat and stir apple, butter, cider, milk, sugar, and salt just until warm (120°F to 130°F) and butter almost melts. Add cider mixture and eggs to flour mixture. Stir to combine. Stir in as much of the remaining flour as you can.

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  • Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total; dough will be slightly sticky). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1 to 1 1/2 hours).

  • Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Line a large baking sheet with parchment paper. Lightly flour parchment.

  • Roll each dough half to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch donut cutter, dipping it into flour between cuts. Reroll scraps as necessary. Place donuts and donut holes on the prepared baking sheet. Cover with a light kitchen towel; let rise in a warm place until double in size (45 to 60 minutes).

  • You have three options for cooking the donuts. To fry: In a 3-qt. heavy saucepan heat 1 1/2 inches oil over medium to 365°F. (If using an electric deep-fat fryer, follow manufacturer's directions.) Fry donuts, two or three at a time, about 2 minutes or until golden brown, turning once. (To prevent donuts from absorbing too much oil, it is important to maintain oil temperature at 365°F. Use a deep-fry thermometer to check oil temperature.) Remove donuts with a slotted spoon. Drain on paper towels. Repeat with remaining donuts and holes. To bake: Bake at 350°F for 12 to 15 minutes. To Air-Fry: Spritz with vegetable oil spray and air-fry 4 to 5 minutes.

  • Dip tops of donuts and holes in Spiced Glaze. Let stand until glaze is set. Makes 21 donuts plus holes.

Spiced Glaze
  • In a small bowl combine 2 cups powdered sugar and 1/4 teaspoon ancho chile powder or ground cardamom. Stir in enough milk (2 to 3 tablespoons) to make a thin icing consistency.

Nutrition Facts

319 calories; total fat 21g; saturated fat 5g; polyunsaturated fat 11g; monounsaturated fat 4g; cholesterol 30mg; sodium 156mg; potassium 59mg; carbohydrates 31g; fiber 1g; sugar 15g; protein 3g; trans fatty acidg; vitamin a 171IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 58mcg; vitamin b12mcg; calcium 13mg; iron 1mg.

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4.0 stars
10/06/2019
This was my first time making donuts. I baked half and fried the other half. Fried is the way to go.