Apple Donuts (baked and fried version)

Ingredients

• 500 g All-purpose flour (Sift before use)
• 5 g Salt (About 1 teaspoon)
• 50 g White sugar (For the dough)
• 50 g White sugar (For the cinnamon‑sugar coating)
• 7 g Dry baker's yeast (One 7 g packet)
• 5 g Baking soda (About 1 teaspoon, for lightness)
• 1 piece Egg (At room temperature)
• 50 g Unsalted butter (Melt before adding)
• 250 ml Milk (Warm, to dissolve the yeast)
• 3 pieces Apples (Peeled, sliced 2 cm thick, core removed using a bottle stopper)
• 2 g Ground cinnamon (About 1 teaspoon)
• 100 g Baking dark chocolate (Melt in a bain‑marie)
• 500 ml Frying oil (sunflower or peanut) (For frying, heat to 180 °C)

Instructions

1. Prepare the donut dough

   In a large bowl, combine the flour, salt, sugar (for the dough), the yeast dissolved in warm milk, and the baking soda. Add the egg, the melted butter, and mix until an elastic dough forms.

   Time: PT15M

2. Knead and let rise

   Knead the dough for 10 minutes (or 5 min with a mixer). Form a ball, place it in the bowl, cover with a clean kitchen towel and let rise in a warm place for 2 hours.

   Time: PT2H

3. Prepare the apples

   Wash the apples, cut them into slices about 2 cm thick and remove the core using a bottle stopper.

   Time: PT10M

4. Shape the donuts

   Punch down the risen dough, roll it out into a rectangle about 1 cm thick. Cut strips 2 cm wide. Wrap 3 to 4 strips around each apple slice to form a “donut”.

   Time: PT15M

5. Rest the shaped donuts

   Place the donuts on a baking sheet lined with parchment paper and let rest for 30 minutes.

   Time: PT30M

6. Baking

   Preheat the oven to 180 °C. Bake half of the donuts for 20 minutes until golden.

   Time: PT20M

   Temperature: 180°C

7. Frying the remaining donuts

   Heat the oil to 180 °C in a deep pan. Submerge the donuts, cooking 2 to 3 minutes per side until nicely golden.

   Time: PT10M

   Temperature: 180°C

8. Drain the fried donuts

   Remove the fried donuts with a slotted spoon and place them on paper towels to remove excess oil.

   Time: PT5M

9. Prepare the cinnamon‑sugar mixture

   In a small bag, mix the reserved 50 g of sugar with the ground cinnamon.

   Time: PT5M

10. Coat the fried donuts

    Place the fried donuts one by one into the bag containing the cinnamon‑sugar mixture, shake to coat well.

    Time: PT5M

11. Decorate the baked donuts

    Melt the dark chocolate in a bain‑marie, then drizzle the baked donuts with a chocolate stream using a spatula.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour, Pastry flour
• Instead of White sugar: Cane sugar
• Instead of White sugar: Cane sugar
• Instead of Dry baker's yeast: Fresh yeast (15 g)
• Instead of Egg: Flax egg (for vegan version)
• Instead of Unsalted butter: Margarine, coconut oil
• Instead of Milk: Almond milk, Soy milk
• Instead of Apples: Pears
• Instead of Ground cinnamon: Pastry spice blend
• Instead of Baking dark chocolate: Milk chocolate, white chocolate
• Instead of Frying oil (sunflower or peanut): Canola oil, peanut oil

Equipment Needed

• Large bowl
• Whisk or wooden spoon
• Stand mixer (optional) (optional)
• Rolling pin
• Chef's knife
• Bottle stopper (for coring apples)
• Baking sheet
• Parchment paper
• Oven
• Pan or deep fryer
• Paper towel or absorbent paper
• Reusable plastic bag
• Saucepan for bain‑marie
• Silicone spatula
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Knead the dough until an elastic texture is achieved.
• Let the dough rise for 2 hours in a warm place.
• Wrap the apple slices without tearing the dough.
• Maintain the frying oil at 180 °C to avoid excessive oil absorption.
• Coat the fried donuts immediately with the cinnamon‑sugar mixture.

Chef Tips from the Video

• Use cold butter cut into small cubes for a lighter dough.
• Lightly dust the work surface with flour before rolling out the dough to prevent sticking.
• A cooking thermometer ensures the correct oil temperature for perfect frying.
• After cooking, let the donuts rest for 2 minutes before coating them with cinnamon sugar so the coating adheres better.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2 to 3 days.

Freezer: Pack individually and freeze for up to 1 month. Thaw at room temperature before reheating.

Room temperature: Consume the same day; they stay moist for up to 24 hours.

Make-Ahead Tips

• Prepare the dough the day before and let it rise in the refrigerator; bring to room temperature before shaping.
• Apple slices can be cut ahead and kept chilled in a bowl of lemon water to prevent oxidation.
• Baked donuts can be reheated in the oven at 150 °C for 5 minutes before serving.