AuthorHeather WallaceCategorybreakfast in bedDifficultyAdvancedA delicious cinnamon rolled cider donut topped with warm apple pie filling, buttercream, and don't forget the slight drizzle of caramel sauce!
It's like having a cupcake, donut, and slice of apple pie all at once and it's amazing!
I was inspired to make these after trying them at a bakehouse close to the eye veterinarian where we take our pups. At first bite I knew I had to try to recreate these...
From time to time we have to take our dogs to the eye vet, and it's a good hour away for us so we usually like to make a trip out of it. On the way, we listen to some true crime podcasts and do a little online reconnaissance of restaurants in the area, plan a takeout dinner, and maybe a little cup of joe from a coffeehouse somewhere in the area. That's how I found these little babies...they looked so good in the clear container sitting on the dashboard on the way home...it was torture looking at them!
After a couple of test runs, I've perfected making them! It takes a little bit of effort but with the help of some apple cider concentrate, they taste legit like you just walked out of a cider mill! Even though there is already snow on the ground I'm not ready for winter and not willing to give up fall yet...well at least not till the day after Thanksgiving!
In a large skillet over medium heat melt 2 tablespoons of unsalted butter. Add 2 peeled and diced apples (I used 1 granny smith and 1 Honeycrisp) and cook for 2 Minutes, stirring occasionally.
Add 1/3 cup of brown sugar, 1 tablespoon of cornstarch, 1 tablespoon of lemon juice, 1 teaspoon of ground cinnamon, 1/8 teaspoon of ground ginger, and 1/8 teaspoon of freshly grated nutmeg.
Continue to cook and stir for another 3 Minutes until the apples are tender and the sauce has thickened. Add 1/4 cup of water as needed to make sure the sauce doesn't become too thick.
Remove from heat and stir in 1 teaspoon of vanilla extract.
In the bowl of a stand mixer fitted with a paddle attachment cream 1 1/2 cups of room-temperature unsalted butter, 1/4 cup of room-temperature heavy cream, and 1/4 teaspoon of kosher salt at medium speed for 5 Minutes scraping down the edges from time to time.
Sift 4 cups of organic powdered sugar (measured then sifted) and add to the running mixer 1/4 cup at a time.
Whisk 1/2 cup sugar, 1 teaspoon of baking powder, 3/4 teaspoon potato flour (not potato flakes), 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg, and 1/4 teaspoon of ground cardamom in a medium bowl.
Sift in 1 1/2 cups of all-purpose flour, and set aside.
Add 2 tablespoons of melted butter, 1 teaspoon of vanilla extract, 1/8 teaspoon of almond extract, 4 large egg yolks, 1/2 cup of Greek yogurt, and 2 tablespoons of apple cider concentrate stirring until well combined.
Pour wet ingredients into the dry ingredients and stir to form a soft dough.
Turn the dough out onto a generously floured surface and kneed until no longer sticky,
Roll the dough to 1/8-inch thickness and use a cookie cutter or a glass to cut it into 2 1/2-inch rounds, then use a 1-inch cookie cutter to cut a hole in the center to make a donut shape.
Place on a paper towel-lined baking sheet and brush off any excess flour with a pastry brush.
Re-roll any scraps to make more donuts.
Briefly microwave 2 quarts of refined coconut oil to liquefy and then add to a stainless steel pot so that you have 2 inches of oil.
Heat oil over medium heat until it reaches 350-360 degrees F.
Line a baking sheet with a double layer of paper towels or a wire rack and set aside for donuts to cool on.
While the oil is heating up make the cinnamon sugar mixture.
In a medium bowl combine 1 cup of granulated sugar with 2 teaspoons of ground cinnamon and 1/8 teaspoon of cayenne pepper. Set aside while frying donuts.
Fry a test donut first by gently lowering the dough into hot oil and frying until dark golden, about 2 Minutes flipping halfway through cooking.
Lift the donut out of the oil with a spider strainer, or slotted spoon.
Transfer to the baking sheet and let cool for a minute then tear it open to see if the center is done. Adjust cooking time as necessary.
Fry the remaining donuts a few at a time making sure not to overcrowd the pot.
Drain on the baking sheet and toss in cinnamon sugar.
Spoon a dollop of apple pie filling into the middle of each donut.
Next, drizzle lightly with caramel sauce (any store-bought sauce will due that isn't too thick, you want a slightly runny consistency. I used the Ghiradelli caramel sauce that you can use on ice cream or in coffee).
Pipe a small amount of the buttercream on top and sprinkle with freshly grated nutmeg or cinnamon if desired.
Enjoy freshly made!
**You can save the used and cooled but still liquid oil by filtering it through 3ply cheesecloth and storing it in the fridge for 6 months.
**Best if eaten fresh but can be stored in an airtight container for 1-2 days.
**Plain un-sugared donuts will keep in an airtight container for 24 hours, rewarm in the oven and toss in cinnamon sugar to serve.
Ingredients
Directions
In a large skillet over medium heat melt 2 tablespoons of unsalted butter. Add 2 peeled and diced apples (I used 1 granny smith and 1 Honeycrisp) and cook for 2 Minutes, stirring occasionally.
Add 1/3 cup of brown sugar, 1 tablespoon of cornstarch, 1 tablespoon of lemon juice, 1 teaspoon of ground cinnamon, 1/8 teaspoon of ground ginger, and 1/8 teaspoon of freshly grated nutmeg.
Continue to cook and stir for another 3 Minutes until the apples are tender and the sauce has thickened. Add 1/4 cup of water as needed to make sure the sauce doesn't become too thick.
Remove from heat and stir in 1 teaspoon of vanilla extract.
In the bowl of a stand mixer fitted with a paddle attachment cream 1 1/2 cups of room-temperature unsalted butter, 1/4 cup of room-temperature heavy cream, and 1/4 teaspoon of kosher salt at medium speed for 5 Minutes scraping down the edges from time to time.
Sift 4 cups of organic powdered sugar (measured then sifted) and add to the running mixer 1/4 cup at a time.
Whisk 1/2 cup sugar, 1 teaspoon of baking powder, 3/4 teaspoon potato flour (not potato flakes), 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg, and 1/4 teaspoon of ground cardamom in a medium bowl.
Sift in 1 1/2 cups of all-purpose flour, and set aside.
Add 2 tablespoons of melted butter, 1 teaspoon of vanilla extract, 1/8 teaspoon of almond extract, 4 large egg yolks, 1/2 cup of Greek yogurt, and 2 tablespoons of apple cider concentrate stirring until well combined.
Pour wet ingredients into the dry ingredients and stir to form a soft dough.
Turn the dough out onto a generously floured surface and kneed until no longer sticky,
Roll the dough to 1/8-inch thickness and use a cookie cutter or a glass to cut it into 2 1/2-inch rounds, then use a 1-inch cookie cutter to cut a hole in the center to make a donut shape.
Place on a paper towel-lined baking sheet and brush off any excess flour with a pastry brush.
Re-roll any scraps to make more donuts.
Briefly microwave 2 quarts of refined coconut oil to liquefy and then add to a stainless steel pot so that you have 2 inches of oil.
Heat oil over medium heat until it reaches 350-360 degrees F.
Line a baking sheet with a double layer of paper towels or a wire rack and set aside for donuts to cool on.
While the oil is heating up make the cinnamon sugar mixture.
In a medium bowl combine 1 cup of granulated sugar with 2 teaspoons of ground cinnamon and 1/8 teaspoon of cayenne pepper. Set aside while frying donuts.
Fry a test donut first by gently lowering the dough into hot oil and frying until dark golden, about 2 Minutes flipping halfway through cooking.
Lift the donut out of the oil with a spider strainer, or slotted spoon.
Transfer to the baking sheet and let cool for a minute then tear it open to see if the center is done. Adjust cooking time as necessary.
Fry the remaining donuts a few at a time making sure not to overcrowd the pot.
Drain on the baking sheet and toss in cinnamon sugar.
Spoon a dollop of apple pie filling into the middle of each donut.
Next, drizzle lightly with caramel sauce (any store-bought sauce will due that isn't too thick, you want a slightly runny consistency. I used the Ghiradelli caramel sauce that you can use on ice cream or in coffee).
Pipe a small amount of the buttercream on top and sprinkle with freshly grated nutmeg or cinnamon if desired.
Enjoy freshly made!
**You can save the used and cooled but still liquid oil by filtering it through 3ply cheesecloth and storing it in the fridge for 6 months.
**Best if eaten fresh but can be stored in an airtight container for 1-2 days.
**Plain un-sugared donuts will keep in an airtight container for 24 hours, rewarm in the oven and toss in cinnamon sugar to serve.