Fresh-Milled Apple Pie Donuts

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the filling: In a saucepan, melt butter over medium heat. Add apples, sugars, cinnamon, lemon juice, and salt. Cook 8–12 minutes until tender. Stir in cornstarch slurry; simmer 1–2 minutes until glossy and thickened. Mash lightly or blend for smoother compote. Cool completely.

Step 2

Make the tangzhong: In a small saucepan, whisk 25 g flour with 125 g milk until smooth. Cook over medium heat, whisking, until thick like pudding (2–3 minutes). Let cool to lukewarm.

Step 3

Autolyze: In a large bowl, combine flour (455 g), tangzhong, remaining 100 g warm milk, and eggs. Mix until no dry flour remains. Cover and rest 30 minutes. This hydrates bran and starts gluten development.

Step 4

Mix the dough: Sprinkle yeast and sugar over the dough, mix in. Add salt and softened butter in pieces. Knead until smooth, elastic, and slightly tacky (8–10 minutes with mixer, 12–15 by hand).

Step 5

Bulk rise: Place dough in a lightly oiled bowl, cover, and let rise until just doubled (45–70 minutes, depending on flour activity).

Step 6

Shape: Roll dough to about ¾ inch thick. Cut into 3-inch rounds. Place on parchment-lined trays, cover loosely.

Step 7

Final proof: Let donuts proof until noticeably puffy, 35–50 minutes. A gentle poke should leave an indentation that springs back slowly.

Step 8

Fry: Heat oil to 345–350°F (175–177°C). Fry 2–3 donuts at a time, 75–90 seconds per side, until golden brown. Frying slightly longer helps set the airy crumb so they hold filling. Drain on a rack. Toss in cinnamon sugar or glaze.

Step 9

Fill: Once cool enough to handle, pipe apple filling into each donut using a narrow piping tip, about 1–2 tablespoons per donut.