Apple Pie Doughnuts

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Apple pie doughnuts can provide several health and nutritional benefits depending on the ingredients used and the way they are prepared. Here are some potential benefits:


1. Dietary Fiber: If the doughnuts are made with whole wheat flour or incorporate other sources of dietary fiber, they can contribute to your daily fiber intake. Fiber promotes digestive health, helps regulate blood sugar levels, and supports heart health.


2. Vitamins and Minerals: Apples, a key ingredient in apple pie doughnuts, are rich in essential vitamins and minerals. They contain vitamin C, which supports the immune system, and various B vitamins that aid in energy metabolism. Additionally, apples provide potassium, which is important for maintaining healthy blood pressure.


3. Antioxidants: Apples are packed with antioxidants, particularly in their skin. These compounds, such as flavonoids and polyphenols, help reduce oxidative stress in the body, protecting against chronic diseases like heart disease and certain types of cancer.


4. Reduced Fat Content: Baked apple pie doughnuts are generally healthier than their deep-fried counterparts, as they contain less fat. Lowering the fat content can help reduce calorie intake and decrease the risk of weight gain and related health issues.


5. Lower Added Sugar: By using natural sweetness from apples and minimal added sugar, apple pie doughnuts can be a healthier option compared to traditional doughnuts. Reducing added sugar intake is beneficial for managing blood sugar levels, preventing tooth decay, and maintaining a healthy weight.


However, it’s important to note that the overall healthiness of apple pie doughnuts depends on the specific recipe and portion size. It’s best to enjoy them in moderation as part of a balanced diet, considering your individual dietary needs and goals.





Apple Pie Doughnuts 





For the Doughnuts:

2 packages (1/4 ounce each) active dry yeast

1 cup warm apple cider (110° to 115° F)

6 tablespoons unsalted butter, melted until browned

1/3 cup granulated sugar

1 large egg plus 1 egg yolk, at room temperature

2 Tablespoons whole milk

3/4 teaspoon salt

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

3 and 3/4 cups all-purpose flour, divided

3 cups frying oil, (I used refined coconut oil, but you may use canola or vegetable oil)

For the Apple Pie Filling:

5 large apples, peeled, cored, and diced

3 and 1/2 tablespoons unsalted butter

1/4 teaspoon salt

1/4 cup white sugar

1/3 cup light brown sugar, packed

2 teaspoons ground cinnamon

2 and 1/2 tablespoons apple cider

1/2 tablespoon all-purpose flour

For the Cinnamon Sugar Coating:

1 cup granulated sugar

1 Tablespoon cinnamon



For the Doughnuts:

In a small bowl combine the yeast and warm cider; set aside until it foams up, about 5 minutes.

In the bowl of a stand mixer fitted with the hook attachment, combine the melted butter and sugar, and – using a silicon whisk – mix until well combined. Whisk in the egg, egg yolk, milk, salt, nutmeg, cinnamon, yeast mixture, and 3 cups of flour, and beat on medium-low speed until smooth. Beat in remaining flour just until a soft ball of dough forms around the hook. Don’t knead the dough yet!

Transfer the dough to a large, lightly greased bowl, turning once to coat the top. Cover tightly with saran wrap and set aside to rise in a warm area until it appears to have tripled in size, about 1 hour.

Gently punch the dough down and turn it out onto a lightly floured work surface. Knead the dough into a smooth ball, about 7-8 times, or until it’s uniform in texture.

Using a rolling pin, roll the dough out into a large rectangle, approximately 1/2 inch thick. Using a lightly floured round dough cutter, cut an equal amount of circles from the rectangle.

Transfer the cut doughnuts to a large, lightly greased baking sheet, spacing them an inch a part (they will rise). Cover pan lightly with saran wrap and set aside for 45 minutes to an hour, or until the doughnuts have almost doubled in size.

When ready to fry, heat oil in a large, heavy bottomed pot, to 360°(F). Fry doughnuts, a few at a time, for 1-2 minutes on each side, or until golden brown.

Quickly roll the warm doughnuts in the cinnamon sugar and set aside.

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