We can say that these donuts are not difficult to prepare – just your favorite apples from the apple orchard, only slightly embellished. Cinnamon and Freshly Made Apples sauce, they boast sweet glaze cooked on direct-pressed apple juice. Share with friends: 
Time: 3 hours. 10 min. Difficulty: easy Quantity: 12 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 red Macintosh or Cortland apples
- 2.5 tbsp. direct-pressed natural apple juice
- 3.5 tbsp. premium wheat flour, plus some more for dusting
- 4 tsp baking powder
- 1/4 tsp baking soda
- 3.5 tsp ground cinnamon
- 1 tsp salt
- 1/4 tsp freshly grated nutmeg
- 1 and 2/3 Art. granulated sugar
- 3 tbsp. l margarine
- 1 large egg and 1 egg yolk
- 1/4 Art. buttermilk or kefir
- 1 tsp vanilla extract
- 1/4 Art. powdered sugar
- Cooking Oil
Recipes with similar ingredients: apples, apple juice, flour premium, cinnamon, nutmeg, eggs, yogurt, kefir, vanilla extract, icing sugar
Recipe preparation:
- Remove the core from the apples and chop coarsely (peel take off). In a medium-sized stew-pan over medium heat, mix apples with 1.5 tbsp. apple juice and cook until soft for about 8 minutes. Continue cooking without covering until apples are tender, and the juice will not boil almost completely, about 5 minutes. Puree with a hand blender or in a food processor until smooth. Measure the amount of mashed potatoes, you should get 1 tbsp. (If a necessary, boil the mixture a little more). Let cool slightly.
- In a medium-sized bowl, mix flour, baking powder, soda, 1.5 tsp cinnamon, salt and nutmeg.
- In another bowl, use a mixer to beat 2/3 tbsp. sugar sand and margarine at medium speed to form a shallow baby Introduce the egg and yolk, and then, gradually, applesauce. Make sure that the dough does not collect at the edges of the bowl. Mix half the flour mixture, then buttermilk and vanilla extract, and then the remaining flour mixture. Beat until sticky dough, but not too long.
- Put the contents of the bowl on a lightly dusted sheet of parchment and, pressing with your palms, form a rectangle 18×28 cm thick about 1 cm. Cover with cling film and do not refrigerate less than 2 hours or all night.
- At this time, cook the icing: On medium heat in bring the remaining 1 tbsp to a boil in a small stewpan apple juice and boil up to 1/4 tbsp. Add the icing sugar and stir until the glaze will not become smooth and glossy.
- To sprinkle: In a shallow bowl, mix the remaining 1 Art. granulated sugar and 2 tsp. cinnamon. Set aside icing and cinnamon sugar, they will be needed later.
- Pour vegetable oil into a large thick-walled pan 5 cm and heat on moderately high heat to a temperature of 180C (check with culinary thermometer). Cover the baking sheet with paper with a towel. Cut 12 circles from chilled dough with cookie cutters with a diameter of 6 or 7 cm, then cut into mid circles with a 2.5 cm diameter mold (or use cutting for donuts). Dip in hot oil over 2-3 donuts and fry until golden brown for 1-2 minutes. with each side, adjusting the heat if necessary. Put on paper towel to remove excess fat.
- Dip each donut on one side of the icing, drain excess, then dip a donut in sugar with cinnamon only glazed side or completely as you like. Serve the donuts warm.
