Apple Pie Spice Doughnuts

(from castro15’s recipe box)

Categories: Desserts

Ingredients

  • Dough:
  • 1 cup whole milk
  • 3/4 cup granulated sugar, divided
  • 1/2 cup sour cream
  • 1/3 cup unsalted butter, cubed
  • 1 package active dry yeast
  • 2 large eggs
  • 2 tsp kosher salt
  • 1 1/2 tsp apple pie spice
  • 1 tsp vanilla extract
  • 5 cups all-purpose flour, divided
  • Vegetable oil, for frying
  • Toppings:
  • 2 cups granulated sugar
  • 1 tbsp apple pie spice
  • 3 cups confectioners' sugar
  • 1/3 cup whole milk
  • 1/4 tsp vanilla extract
  • 1/8 tsp kosher salt

Directions

  1. For dough: In a small saucepan, cook milk, 1/4 cup sugar, sour cream and butter over medium heat, until butter is melted. Remove from heat, and let cool until mixture registers 105 to 115 degrees.

  2. In the bowl of a stand mixer fitted with the paddle attachment, combine milk mixture and yeast. Let stand until foamy, about 8 minutes. Add eggs, salt, pie spice, vanilla and remaining 1/2 cup sugar; beat at medium speed until combined. Gradually add 4 cups flour, beating until smooth. Stir in enough flour until a soft dough forms and begins to pull away from sides of bowl.

  3. Turn out dough onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes, adding up to remaining 1/2 cup flour as needed to prevent dough from sticking.

  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour and 15 minutes.

  5. Spray a large baking sheet with cooking spray. Lightly punch down dough. Turn out onto a lightly floured surface ,and roll to 1/2-inch thickness. Using a 3-inch doughnut cutter, cut dough, rerolling scraps once and reserving holes. Place doughnuts and holes on prepared pan. Loosely cover and let rise in a warm, draft-free place until puffy, about 30 minutes.

  6. a large Dutch oven, pour oil to fill halfway and heat over medium heat until a deep-fry thermometer registers 350.

  7. Fry doughnuts in batches until until golden brown, about 1 1/2 minutes per side. Fry doughnut holes until golden brown, about 1 minute. Remove using a slotted spoon, and let drain on a wire rack.

  8. For toppings: In a large bowl, whisk together granulated sugar and pie spice. In a medium bowl, whisk together confectioners’ sugar, milk, vanilla, and salt. Toss warm doughnuts in spiced sugar, or dip cooled doughnuts in glaze.

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