Should this read baked apple donuts or baked apple doughnuts? As one of my favorite Tweeters, @shitfoodbloggerssay, informed me via his or her tweet line doughnut is the artisan way. Well I am no artisan, so my donuts usually read as such – donut. But these baked doughnuts are from one my favorite blogs Artisan Bread in Five Minutes, so artisan it is for this post.
Here’s what you will probably love most about this recipe: it’s baked. But let me tell you calorie counters, the best part about this recipe is the texture. Yes, the flavor is definitely there, but texture is a big thing for me with food and going from fried to bake doesn’t always translate well, but this one is spot on.
The first thing you will notice with the recipe is its “rustic” look. I say that because the doughnuts do not come out perfectly even, but you shouldn’t expect it to with all the chopped apples. That brings me to another thing—I made the first batch of these doughnuts with some golden delicious apples. For the second batch, I switched it up and used red bartlett pears.
Both are very good, but my personal preference was for the pear variation of this recipe. And to my surprise the pears also kept the doughnuts more moist, so that a day later while the apples doughnuts were edible but not as good as the day they were baked, the pear doughnuts were still as equally good as the first day with no toughening or hardening to the texture.
Baked Apple Doughnuts
Yield: Makes about 18 doughnuts
- 3/4 cup lukewarm water
- 2 teaspoons dry active yeast
- 2 teaspoons salt
- 3 eggs, lightly beaten
- 1/2 cup brown sugar, lightly packed
- 2 small apples, skins on or off depending on your preference, diced
- 3 3/4 cups Gold Medal All-Purpose Flour
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 3/4 cups confectioner sugar
- 2-3 tablespoons milk
Caramel Drizzle (Click here for recipe)
Heat oven to 350 degrees F. Line bake sheet with parchment.
To make apple dougnuts
- Place water, yeast, salt, eggs, sugar, apples, flour, and butter in a bowl, using a spoon or a sturdy spatula fold batter until evenly mixed.
- Let the dough rest at room temperature covered, for two hours. Transfer dough to refrigerator and chill for at least 3 hours.
- Remove dough from refrigerator. Transfer dough to a pastry bag fitted with a round tip and pipe 3-inch circles on to a parchment lined bake sheet (or alternately pipe into wells of a donut pan).
- Bake at 350 degrees for about 18 minutes. Remove from oven and transfer doughnuts to cooling rack.
To make glaze:
- Place confectioner sugar in bowl and add one tablespoon of milk at a time and stir after each addition. Add more mik as needed to achieve a glazing pour
- Place finished glaze in a bowl and dip tops of doughnuts into mixture. Return dip doughnuts to cooling rack.
- Transfer caramel to plastic ziplock bag and cut off one corner. Drizzle caramel on top of glazed doughnut.
A few notes:
- For ease of preparation I placed the dough in a pastry bag fitted with a large round tip and piped round circles straight onto a parchment lined bake sheet. The second batch, the pear doughnuts, I piped into the wells of doughnut pan. Both turned out great - the pear doughnuts that were piped into the doughnut pan, of course came out more uniform. But I actually prefer the uneven and imperfect look of the hand piped ones.
- The original recipe calls for letting the dough rest in a food storage bin, but I didn't have one so I let mine rest in a stainless bowl and then placed an inverted empty one directly on top of it.
- The original recipe finishes with a maple glaze, since I didn't have any maple syrup on hand I improvised by making a simple glaze and then drizzled it with a caramel sauce.
- If you make the pear variation, make sure they are ripe - soft to the touch.
Adapted from Artisan Bread in Five