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Who doesn’t love a donut to dunk in their morning joe?  Heck, a  fresh homemade donut is great for just about whenever!  This cake donut is subtle in its sweetness and spice, but the caramel glaze is over-the-top awesome in it’s warm and gooey sweetness.  Serving suggestion: Best served on the day they’re made, but still pretty darn good the day after that (and the day after that).  Always be mindful when dealing with hot sputtering oil (I learned this the second-degree-burn/hard way)

Apple Spice Cake Donut  (makes 12-14 donuts)

1 large apple. peeled and coarsely grated

6 tablespoons apple butter

4 cups bread flour, sifted

1 tablespoon baking powder

1 teaspoon Apple Pie spice

1/2 teaspoon kosher salt

1/2 cup sugar

4 tablespoons butter, melted

2 teaspoons vanilla extract

1 cup of milk (I used 2%)

1 egg, beaten

Canola oil for frying, begin with 3 cups add more as needed to reduce oil temperature

1.  Combine grated apple and the apple butter in a bowl, and set aside for a moment.

2. Whisk flour, baking powder, Apple Pie spice, salt in another bowl, set this aside too.

3.  In a large bowl combine sugar, butter, and vanilla  and beat on medium speed until smooth.  Add apple mixture, then the milk, and egg; and beat until combined. 4. While still beating slowly add the flour mixture, and combine until a soft sticky dough results.

5. Heat oil in a large and heavy pot, until thermometer reads 370F.  Lightly spray your hands and roll a large matzah-ball sized scoop of batter, and then flatten into a disk.  Make a thumb-sized  hole in the center, and if you can’t be graceful be careful as you slip the donuts into the hot oil.

6. After 90 seconds flip over donut with chopsticks and let cook for another 90 seconds until it gets deep golden brown and puffy.  Gently remove from hot oil with a metal slotted spatula and let cool on a wire rack.

 

Dulce de Leche Glaze

1/2 cup evaporated milk

1 can sweetened condensed milk

1/2 cup heavy cream

2 teaspoons cornstarch

1 teaspoon Apple Pie spice

1. Bring everything to a boil in a heavy non-stick saucepan.  Reduce heat to a simmer, stirring occasionally until thick and rich caramel in color (about 1 hour).

2. Allow to briefly cool and strain out lumps.  Submerge the top half of the donut in the glaze.  Yum!

*Wrap in wax paper to transport or store.

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Glossary

Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack