I love fall. It’s my favorite season for many reasons. Primarily, I love running in fall weather. It’s not too hot, and it’s not too cold. Plus, I love my cooler weather running gear. It’s full of colorful layers and frilly, light running jackets. And then there’s my regular, non-running wardrobe for the fall. It’s also my favorite – tall boots and sweaters without the bulky winter jackets. Aside from clothing, I always start my major knitting projects in the fall. This year I have a few sweaters lined up, and maybe even a little something for myself! In all the years I’ve been knitting (since I was 12), I’ve never made a single item for myself. Not a one. Maybe that’ll change this year 🙂
I also love the fall because of the food I associate with cooler weather: hot chocolate, pumpkin bread, pecan pie, and apple anything. My hands-down favorite fall fruit is the Honey Crisp Apple. We eat them by the dozen on our house. So now that we’re hitting fall, the very first fall inspired dessert I wanted to make had to include apples. What could be better than an apple pie jelly doughnut?
These doughnuts are light and airy, and absolutely not greasy at all. The key to non-greasy doughnuts is the frying temperature. I kept the frying temperature at a steady 350 degrees F. Even between batches, I made sure to bring the oil back up to temperature before frying the next set of doughnuts.
To add a little crunch, I rolled the warm doughnuts in some cinnamon sugar. And the filling is some homemade apple pie filling. This recipe makes about a dozen doughnuts, and my husband ate four of them in about 15 minutes. My two little girls, who are quite picky about their sweets, each downed a doughnut in 10 minutes flat. My husband suggested that we give the balance of the doughnuts away (which is what we usually do with all of the sweets that I make), but my girls immediately protested. I guess I can safely say that these Apple Pie Jelly Doughnuts are a family favorite!
- For the Doughnuts:
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 2 1/4 tsp active dry yeast (one envelope)
- 1/8 cup warm water (around 105-110 degrees F)
- 3/4 cup warm milk (around 105-110 degrees F)
- 1 large egg
- 3 tbs unsalted butter, softened
- vegetable oil for frying
- For the Filling:
- 2 1/2 cups apples chopped into small pieces(I used 1 medium Granny Smith and 1 medium Fuji Apple)
- 3 tbs granulated sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tbs all-purpose flour
- For the Topping:
- 1/2 cup granulated sugar
- 1 tbs ground cinnamon
- Mix all of the apple pie filling ingredients in a heavy-bottomed sauce pan.
- Allow the mixture to sit for about 10 to 15 minutes until the apple juices flow.
- Place the apple mixture over medium-low heat. Cook until the filling is jelly-like – about 7 minutes.
- Set aside, and allow the filling to cool completely.
- For the doughnuts, in a medium bowl, mix the flour, salt, and sugar. Set aside.
- In the bowl of a mixer, combine the yeast and warm water until the yeast is dissolved. Allow the mixture to sit for about 10 minutes or until a few bubbles form.
- Add the milk, egg, and butter to the yeast mixture.
- Using the dough hook attachment on your mixture, mix for 1 or 2 minutes (until just combined).
- Add the dry ingredients, and mix until combined.
- Transfer the dough to a lightly oiled bowl. Cover with a clean dish cloth, and place in a warm place to rise until double in size, about 40 to 50 minutes.
- Line two sheet pans with parchment paper and lightly flour.
- Once the dough has doubled in volume, turn the dough out onto a lightly floured surface.
- Roll the dough out into 1/4 inch thick.
- Using a 3 inch round cutter, cut the doughnuts out. Lay them on the parchment lined baking sheets.
- Lightly flour the tops of the doughnuts and cover with a kitchen towel. Allow the doughnuts to rise for about 20 minutes.
- While the doughnuts rise, mix the ingredients for the cinnamon sugar topping in a shallow container. (I used a pie plate)
- Next line a baking sheet with a cooling rack lined with paper towels. Set the pan aside for the doughnuts as they come out of the fryer.
- Finally, heat the oil for the doughnuts. Using a heavy-bottomed saucepan, place enough oil in the pan so there is about 3 inches of oil. Heat to 350 degrees F.
- Fry the doughnuts 2 or 3 at a time. Turn over once they brown (about 1 minute or 2). When both sides are brown, remove them from the oil. Place the doughnuts on the prepared baking sheet.
- Once the doughnuts have cooled slightly, roll them in the cinnamon sugar. Return to cooling racks to cool.
- To assemble the doughnuts, using a sharp knife, cut a slit in the middle of the doughnut width-wise. Insert the knife 3/4 of the way through the doughnut.
- Place the apple pie jelly filling into a piping bag.
- Sticking the end of the piping bag into the cut in the doughnut, fill the doughnut with the apple pie filling.
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