Apple Filled Doughnuts

Core and chop the apples into small diced pieces and set aside.

In a large pan on medium-high heat, melt the butter. Stirring constantly cook the butter until browned. The butter will begin to smell nutty and can burn quickly, so only slightly brown it.

Add the apples to the butter and toss to coat them.

Add the sugars, spices, vanilla and salt and stir to combine. With the heat on medium-high cook and stir the mixture until it begins to bubble. Reduce heat to medium-low and cook for 2-3 minutes or until the apples are tender but not mushy.

Sift in the corn starch and cook 1 more minute until the apples thicken.

Remove the mixture to a bowl to cool completely.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg and cinnamon.

In a medium bowl, whisk together the eggs, buttermilk and sour cream until smooth. Add the cooled butter and whisk until completely incorporated.

Make a well in the center of the flour and pour in the wet mixture. With a rubber spatula, slowly fold the flour into the wet mix until it forms a sticky dough.

On a well floured work surface, turn out the dough and lightly dust the dough with more flour. Knead dough 2-3 times then pat or roll dough out to 1/4 in thickness. Dough may be sticky, so use more flour as necessary.

Place a piece of parchment paper on a baking sheet.

Using a 3 inch round cutter, dip the cutter into flour then cut out rounds of dough. Place the cut dough on prepared baking sheets.

Pour enough oil into a deep skillet to make a layer at least 1 1/2 inches deep. Slowly heat the oil over medium-high heat to 350F degrees.

While the oil is heating, you'll fill the rounds of dough with apples.

Place 1 teaspoon of apple filling in the center of a round of dough. Lightly brush a small amount of water around the edge of the dough. This will create the glue to hold the dough together. Place a second round of dough on top and pinch the edges together. Pat the dough gently in your hand to create smooth edges. Place the doughnut back on the baking sheet. Repeat until all the dough is used.

In a wide-mouthed bowl, whisk together the cinnamon and sugar for the rolling mixture. Line another baking sheet with 2-3 layers of paper towels.

Once the oil has reached temperature, use a wire-slotted frying spoon to gently place 2-3 doughnuts in the hot oil. Do not over crowd the pot by putting more than that in the oil at a time.

Fry the doughnuts on one side for 2-4 minutes or until they are dark brown. Then turn them over with tongs or the frying spoon and fry another 2-3 minutes until dark brown all over. (NOTE: You may want to try frying 1 doughnut first to get the timing & temperature down to ensure the dough cooks all the way through. With the apple filling, it's easy to undercook the doughnuts leaving gooey, uncooked dough in the center.) Use the frying spoon to lift the doughnuts out of the hot oil and place them on the paper towel lined baking sheet.

Once the dough is cool to the touch, roll it in the cinnamon and sugar mixture and set aside to cool or until ready to serve. Repeat this frying and coating process with the remaining dough.

Serve immediately.