Fluffy donuts with apples

Name: Fluffy donuts with apples - Despina J.
Ingredients: 600 g flour; 2 apples; 4 tablespoons sugar; 4 tablespoons oil; 1/2 cup warm water; 25 g yeast; 2 teaspoons powdered sugar with vanilla pods; grated orange peel; a pinch of salt; oil for frying; powdered sugar

Dessert - Fluffy donuts with apples by Despina J. - Recipia

Mom has been saying lately that she would love some donuts, so I started making them. I chose a version with apples directly in the dough, which I hadn't tried before. The process is quite simple, just don't rush with the water because the apples also release liquid when kneading. They turned out fluffy, perfect for eating with coffee or tea. Quick Info Total time: about 2 hours (including rising) Preparation time: 20-25 minutes Rising time: 1 hour Frying time: 20-30 minutes Servings: 25-30 donuts, depending on size Difficulty: medium Recipe type: homemade dessert, to be served as a snack or breakfast Ingredients 600 g all-purpose flour (sifted) 2 apples 4 tablespoons granulated sugar 4 tablespoons oil 1/2 cup warm water (about 100 ml) 25 g fresh yeast 2 teaspoons powdered sugar with vanilla beans (or plain if you don't have it) grated orange peel a pinch of salt oil for frying powdered sugar for decoration Preparation method 1. Rub the yeast with a tablespoon of sugar until it liquefies to start fermentation. 2. Wash the apples, peel them, and grate them on a fine grater. 3. In a large bowl, combine the sifted flour, the remaining sugar, the rubbed yeast, salt, grated orange peel, and grated apples. 4. Mix everything by hand. Add the warm water gradually – the dough softens from the apple juice as well, so adjust by eye to achieve an elastic mixture that doesn't stick too much to your hands. If you feel you've added too much water, add a little more flour. 5. Once the dough is homogeneous, pour in the 4 tablespoons of oil and knead for a few minutes until fully incorporated. 6. Cover the bowl with a clean towel and let the dough rise for about an hour, away from drafts. 7. Sprinkle flour on the work surface. Tear pieces of dough, roll them out with a rolling pin into not very thick sheets, then cut out the donuts with a glass. 8. Place them on a tray, without overlapping. 9. Heat a pan with plenty of oil over medium heat. 10. Fry the donuts in batches, on both sides, until they turn golden. 11. Remove them onto a paper towel to absorb excess oil. 12. Dust them with vanilla or plain powdered sugar, to taste. Why I make this recipe often It's the kind of recipe you can easily make with what you have at home. I love it because the apples give the dough a softer texture, and the final taste is subtly fruity. They can be served plain or with jam, and they don't get hard even if left out for a day. Tips and variations Tips Don't rush with the water. Apples release enough liquid when kneading, especially if they are juicy. If the dough seems too soft after kneading, sprinkle a little more flour on the surface when rolling it out. You can adjust the sugar to taste, but don't overdo it, so they don't stay raw in the middle. Substitutions Fresh yeast can be replaced with 7 g of dry yeast, mixed directly with the flour. Powdered sugar with vanilla can be replaced with plain sugar and a packet of vanilla sugar. Orange peel can be omitted or replaced with lemon peel. Variations You can add cinnamon to the dough for a different flavor. If you want less sweet donuts, reduce the amount of sugar or serve them without powdered sugar. The apples can be left with their skins on if they are organic. Serving ideas They are good simply dusted with sugar, but also go well with jam or preserves. They can also be eaten for breakfast, with milk or yogurt. Frequently asked questions What kind of apples do I use for donuts? Sweet-tart apples work best, not too juicy. Golden or Idared are suitable. Does the dough have to rise? Yes, for the donuts to be fluffy. If you don't let it rise, they will come out dense. Can I bake these donuts instead of frying them? No. The recipe is for frying; the dough doesn't come out as well in the oven. Can I make the donuts without sugar in the dough? You can reduce the sugar, but don't eliminate it completely – it helps with both rising and flavor. Can I freeze the donuts? I do not recommend it, as the texture will not remain good after thawing. Nutritional values Approximately, one donut has about 120-140 kcal (including frying and powdered sugar). Per 100 g: around 300 kcal, 50 g carbohydrates, 6 g fat, 7-8 g protein. These are approximate values and vary depending on how much oil they absorb and how large the pieces are. Storage and reheating Apple donuts are best on the day they are made. However, if there are leftovers, they can be kept covered at room temperature until the next day. They lose some texture but can be easily reheated in the oven for a few minutes. Freezing is not recommended.

Fluffy donuts with apples

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