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Apple cider, apple butter, and warm spices bring cozy autumnal flavors to these donuts. Fill them with salty-sweet caramel for a fun play on caramel apples.
Special equipment: You will need a 2-1/2-inch round cutter to stamp out the dough rounds.
You will also need a candy/fat thermometer for frying the donuts, as well as a 12- to 18-inch pastry bag fitted with a 1/4-inch round tip to fill them.
Game plan: The dough can be made in a stand mixer fitted with a hook attachment if you prefer. Place the yeast and sugar in the stand mixer’s bowl and proceed with the recipe, mixing at medium speed until the dough comes together and forms a ball that is smooth, shiny, and elastic, about 5 minutes.
When deep-frying the donuts, make sure the oil stays at a constant temperature, adjusting your stove’s heat as necessary.
Kosher-keepers looking for donut recipes that can easily be made parve should try our Sufganiyot with Ginger-Lime Curd or our Chai Sufganiyot with Orange-Pumpkin Buttercream. [Ed. note: We updated the info here to read that the recipes can be made parve, not kosher.]
This recipe was featured as part of our Jelly Donuts Reinvented: Creative Sufganiyot for Hanukkah.
For the caramel filling:
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