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Apfeltasche - German Apple Turnover | JavaCupcake.com

Apfeltasche – German Apple Turnover

This is a sponsored conversation written by me on behalf of KitchenAid. All opinions and text are mine.

Apfeltasche - German Apple Turnover | JavaCupcake.com

I am inspired by the world around me every day to create and try new things in the kitchen.  Recently, I’ve been seeing pastries pop up in the local German bakeries filled will delicious apples.  The Apfeltasche or the Apple Turnover is one of my husband’s absolute favorite goodie from the bakery so I knew I had to try and recreate it at home!

I absolutely love my KitchenAid Stand Mixer and use it any chance I get.  This Apfeltasche recipe is the perfect opportunity to use my KitchenAid Stand Mixer because it requires the use of both the paddle and and dough hook to make the dough.

If you don’t know anything about KitchenAid, you really should check out KitchenAid’s new line of black stainless steel appliances.  It’s sleek, sexy and top of the line!

Apfeltasche - German Apple Turnover | JavaCupcake.com

I was especially inspired by this recipe because the dough calls for the use of Quark.  If you aren’t farmiliar with Quark is a warmed soured milk that is strained until you have a thick creamy cheese left.  It is similar to cottage cheese, ricotta or mascarpone.  Since quark is hard to find in the USA, I used mascarpone in this recipe.  The quark is mixed with oil and eggs before flour is added.

One of the best things about German baking is that their pastries are not overly sweet.  This recipe is no exception.

Apfeltasche - German Apple Turnover | JavaCupcake.com

The apples are really the star of this apple turnover.  Tart Granny Smith apples are used to fill the turnover and are simply spiced with sugar and cinnamon.  Each bite of this turnover is a bit sweet but a lot tart, delicious apple.  Serving this Apfeltasche with a cup of coffee would be the perfect Sunday morning treat for you and your loved one.

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Apfeltasche

Yield: 8
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Ingredients

Filling

  • 1 kg (6 medium) Granny Smith Apples
  • 1 Vanilla bean, seeded
  • 50 g (¼ cup) Sugar
  • 6 EL (½ cup + 2 Tbsp) Water
  • 4 Tbsp Apple juice
  • 1 Tbsp Corn starch
  • ¼ tsp Cinnamon

Dough

  • 600 g (5 cups, not packed) Flour
  • 2 tsp Baking powder
  • 300 g (1 ¼ cup) Quark or Mascarpone
  • 200 g (1 cup) Sugar
  • 10 EL (½ cup + 2 Tbsp) Milk
  • 10 EL (½ cup + 2 Tbsp) Vegetable oil

Assembly

  • 1 Egg, separated
  • 1 Tbsp water
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 200 C or 390 F. Line baking sheets with parchment paper.

Filling

  1. Peel, core and small cube apples and place them in a medium pan. Mix corn starch with the apple juice then pour it over the apples. Add water, lemon juice, cinnamon, sugar and vanilla bean seeds and mix until combined. Heat to high then reduce to low and simmer for about 5 minutes or until the apples are just soft, but still firm to the touch and the liquid has begun to thicken. Remove from the heat and allow to cool.

Dough

  1. In the bowl of your stand mixer with the paddle, combine the mascarpone, oil, milk and sugar and mix until combined. In another bowl, whisk together the flour and baking powder. Gently add the flour to the wet ingredients and mix with the dough hook until just combined.
  2. Turn the dough out onto a floured surface and knead 2-3 times. DO NOT overwork the dough. Roll the dough out into a large rectangle, very thin rectangle. Cut 16 rectangles from the dough.
  3. On 8 of the dough pieces, cut 4-5 slits across the middle of the dough to create vents. Arrange the remaining pieces of cut dough on the prepared baking sheet. Brush egg whites on the outside edges of each piece then spoon apple filling in the center. Spoon as much of the apple filling as you can on to the dough. The apples will cook down so you want to use up all of the apple in the filling.
  4. Place a vented piece of dough on top of the apple filling with the floured side down. Pinch the sides of the dough together until sealed. Brush the top of the turnover with egg yolk mixed with 1 Tbsp of water. Repeat this process with the remaining pieces.
  5. Bake for 15-20 minutes or until golden brown.
  6. Once cooled, sprinkle with powdered sugar.

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This is a sponsored conversation written by me on behalf of KitchenAid. The opinions and text are all mine.

Asparagus Bacon Quiche

We are in the height of asparagus season here in Germany and I had to take advantage of all the beautiful, green, delicious fresh asparagus at the market by making a Asparagus Bacon Quiche!

Asparagus Bacon Quiche | JavaCupcake.com

A few weeks ago, I hosted a “My Favorite Things” party where 12 of my closest friends and Army family came over for breakfast, mimosas and a little spoiling.  I knew I wanted to serve them something that I could make ahead of time since it was a morning party so I chose quiche!

I whipped up my Southwestern Fajita Quiche and tried out this recipe for Asparagus Bacon Quiche.   Both were made the day before the party and refrigerated over night.  I brought the quiche to room temperature before serving and they were perfect for this brunch!

Asparagus Bacon Quiche | JavaCupcake.com

Unfortunately, since I was serving this quiche at a party, I didn’t have a chance to cut into it and show you the inside of the quiche.   Trust me when I say that it is out of this world amazing.  Full of whipped eggs, fresh asparagus, mushrooms, peppers, thick cut bacon and cheese… my Asparagus Bacon Quiche is a guaranteed winner!

Enjoy!

Asparagus Bacon Quiche

Asparagus Bacon Quiche

Yield: 1 quiche
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Ingredients

  • 1 prepared pie crust
  • 6 strips of thick cut bacon, cut into bite size chunks (I used thick, pork belly bacon from the deli)
  • salt and pepper
  • 1/2lb fresh green asparagus
  • 6 large eggs
  • 3/4 cup heavy cream
  • 4 green onions or scallions, diced
  • 1 bell pepper, sliced
  • 8 oz sliced mushrooms (I used canned)
  • 1 1/2 cup white cheese, shredded (I used German butterkase, but you can use any soft white cheese)

Instructions

  1. Preheat your oven to 375F degrees. Spray the bottom of a 28cm tart pan with cooking spray. Lay the prepared pie crust in the pan and press into the bottom and sides. Cut off any extra crust on the top edges. Place the prepared pan on a baking sheet and set aside.
  2. Bring water to a boil in a large pot. Once boiling add the cleaned and trimmed asparagus into the post and boil for 1 minute. Remove immediately and run under cold water to stop the cooking process. Set aside.
  3. In the bowl of your stand mixer with the whisk attachment, whisk the eggs and the heavy cream together for 3-4 minutes on medium-high speed. Salt and pepper to taste.
  4. In a large skillet, cook the bacon chunks until browned on all sides. Remove to a paper towel to drain and reserve the grease in the pan. Set aside a few pieces for garnish later.
  5. Add the bell peppers and toss them in the oil, cooking until just softened. Mix in the chopped scallions and mushrooms and toss together.
  6. Set aside 5-6 stalks of asparagus and cut the remaining into 1 inch pieces. Add this and the bacon to the pan and toss together. Salt and pepper to taste. Turn off the heat.
  7. Spread this mixture evenly across the bottom of the pie crust in the prepared pan. Pour the whipped eggs about 3/4 of way to the top. Sprinkle over the cheese and gently mix in with a spoon so it's not just laying on the top. Pour in the remaining egg mixture until it reaches the top of the crust. Place the reserved asparagus and bacon across the top.
  8. Bake on the baking sheet for 50-70 minutes or until the top is golden brown and is solid through the middle.
  9. Cool for 20 minute and serve immediately or chill over night and serve cold the next day.

Notes

Asparagus Bacon Quiche | JavaCupcake.com

 

Strawberry Rhubarb Crumble | JavaCupcake.com

Strawberry Rhubarb Crumble

Tart rhubarb paired with sweet strawberry is a perfect summer flavor combination.  Top both fruits with a thick layer of crumble and you’ve got an amazing afternoon treat!

Strawberry Rhubarb Crumble | JavaCupcake.com

I wasn’t planning on posting this recipe.  Really, I just wanted to try out baking rhubarb and strawberry together to see how I liked the flavor.  I invited a few friends over with their kids to play and pulled this crumble out of the oven just in time for an afternoon treat.

As soon as I saw it completely baked, I knew it was going to taste amazing and decided to snap a few pictures in the backyard before we dug into it!

Strawberry Rhubarb Crumble | JavaCupcake.com

Not only did the kids devour it, but my friends and I literally licked the dish I baked it in clean!

The freshness of the fruit with the crumbly sweet topped is literally so good, I went to the store and bought more rhubarb just so I could make it (or something like it) again!

Strawberry Rhubarb Crumble | JavaCupcake.com

You must TRY THIS!  It’s so simple to put together and you will WOW anyone you serve it to!

Happy Baking!

Strawberry Rhubarb Crumble

Yield: 8-10 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients

Filling

  • 550g strawberries, cleaned & quartered
  • 200g rhubarb, strings removed and sliced into 1/2in pieces
  • 3/4 cup sugar
  • zest and juice of 1 lemon
  • 1/4 cup all-purpose flour
  • 1 tsp ground cinnamon

Topping

  • 1 1/2 cups all purpose flour
  • 3/4 cup sugar
  • 1 tsp salt
  • 1 cup unsalted butter, cubed and cold
  • 1 1/2 cups rolled oats

Instructions

  1. Preheat oven to 375 F degrees. Spray a 28cm fluted, round baking dish with non-stick baking spray with flour. Alternatively you can use a 9x13in baking dish.
  2. In a medium bowl, combine the strawberries, rhubarb, sugar, lemon zest, lemon juice and toss until incorporated. Add the flour and cinnamon and fold to coat completely. Pour into prepared baking dish and spread evenly.
  3. In a food processor, pulse together the flour, sugar and salt until combined. Add the cold butter and process until it comes to a loose dough. Add the oats and pulse until combined. Remove to a bowl and mix together the oats if the food processor doesn't thoroughly incorporate them enough with out breaking them.
  4. Press the topping into clumps and spread them evenly over the top of the fruit. Place the baking dish on a baking sheet and place on the center rack of the heated oven.
  5. Bake for about an hour or until the topping is golden brown and the filling is bubbling.
  6. Allow to cool for 20 minutes before serving. Eat while warm.

 

Southwestern Fajita Quiche | JavaCupcake.com

Southwestern Fajita Quiche

With Easter just a few days away, I prepared for you a delicious Southwestern Fajita Quiche that is perfect for Sunday brunch!

Southwestern Fajita Quiche | JavaCupcake.com

I’m not going to pretend that I’m an expert quiche maker.  In fact,  this is the first I’ve ever made.  Typically for breakfast, my family makes an egg scramble where we just throw everything into one pan and mix it all up until it’s cooked… fast, easy and delicious! But for Easter, I want to serve something a bit nicer, but still just as easy!

Southwestern Fajita Quiche | JavaCupcake.com

This is a Southwestern Fajita Quiche because it’s like your favorite fajita baked into a crust surrounded by delicious eggs.  To make things simple, I used a package of stir fry steak from the grocery store so I didn’t have to trim and cut a big hunk of steak.  If you didn’t want to dice up your veggies, you could just as easily use a bag of frozen stir fry veggies… but I like fresh, so that’s what I used! I also used already shredded cheese on top and only added the seasonings I had in my cabinet.

Southwestern Fajita Quiche | JavaCupcake.com

Not only do I love this quiche because it tastes amazing, but because it can be either served hot out of the oven, cold or at room temperature!  Which makes it so versatile!  When my family ate this quiche, it had been sitting at room temperature for several hours and was so good!  The next day we warmed it up and was perfection!  I honestly don’t know which way I prefer it more!

Southwestern Fajita Quiche | JavaCupcake.com

Oh a side note… aren’t my nails adorable?  They are Jamberry nails and I am absolutely in love with them!  The set I am wearing in this photo is from their new Spring line and is called Desert at Dusk.  If you’re interested in getting them for yourself, contact my friend and consultant, Kristine Rego!  She’ll help you out!

I served my Southwestern Fajita Quiche with sour cream and salsa for condiments and a simple fruit salad as a side.  You really don’t need much more than that to complete this meal, but if you wanted to the possibilities are endless.  Crème fraîche, chives, scallions, hot sauce.  Yum!  One slice of this full-flavor quiche and you’ll be full and happy for hours!

Southwestern Fajita Quiche | JavaCupcake.com

For more about my Easter Brunch, check back tomorrow for an amazing collaboration with MyDIY.life!

Happy Easter!

Southwestern Fajita Quiche

Southwestern Fajita Quiche

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

  • 28cm round fluted baking dish
  • 1 premade pie crust
  • 10 eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 Tbsp unsalted butter
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 1 can of diced tomatoes, drained
  • 1lb stir fry steak (or steak cut into small strips)
  • Oregano
  • Chili powder
  • Chili peppers
  • Salt/pepper
  • 1 cup shredded Mexican cheese

Instructions

  1. Preheat oven to 450F degrees.
  2. Bring the premade pie crust to room temperature then roll it out in a 28cm fluted, round baking dish. Gently press the crust into the pan making sure it's up against both the side and bottom of the pan. Trim any extra crust from the sides. Poke holes in the bottom and sides of the pan. Bake for 10-12 minutes or until the crust is firm and browned. Set aside to cool.
  3. In a frying pan, brown the steak over high heat and add salt and pepper to taste. Remove from the pan into a large bowl lined with paper towels to drain off any extra grease. Dice the steak into smaller, bite size pieces and place back in large bowl minus the paper towel.
  4. In the same pan, melt 2 Tbsp butter. Add the diced peppers and onion then salt and pepper to taste. Cook the peppers and onions over medium-high heat for 4-5 minutes or until they become tender. Add the cooked veggies to the bowl with the steak and toss together.
  5. Drain the can of tomatoes and add it to the steak and veggies and toss again.
  6. Sprinkle the meat and veggies with chili powder and chili peppers to taste.
  7. In the bowl of your stand mixer fitted with the whisk attachment, combine the eggs, milk and cream. Turn the mixer to medium-high and whisk for 6-7 minutes. You want this egg mixture to be light and fluffy. Add salt/pepper and chili powder to taste and whisk again for 1 minute.
  8. To the bottom of the prepared pie crust, add a even layer of the meat & veggie mixture. You may have some left over from this, but you want one single layer across the bottom.
  9. Slowly pour the egg mixture into the crust until it's about 80% full. Sprinkle an even layer of the cheese on top. Pour remaining egg mixture into the center of the quiche until it just reaches the top of the crust and a small edge can still be seen. NOTE: The quiche will collapse and shrink after baking so you want to fill it up as far as possible and still be able to move it.
  10. Sprinkle Oreagno over the top.
  11. Bake for 45-60 minutes or until a toothpick comes out clean. NOTE: You may need to create a foil shield for the sides, rim of the quiche to prevent it from burning.

 

Farmhouse Style Doughnuts | JavaCupcake.com

Farmhouse Style Doughnuts

What a fun treat for your family?  Whip up a batch of these Farmhouse Style Doughnuts made from a no-yeast dough that’s gently fried and dipped in chocolate and sprinkles!  Because really, everything… even doughnuts… are better with sprinkles!

Farmhouse Style Doughnuts | JavaCupcake.com

I made these Apple Filled Doughnuts a few weeks ago and was amazed at how easy the dough came together.  I’m a fan of instant gratification so the fact that I didn’t have to use yeast in these doughnuts made them perfect for me.  I decided that I needed to make another batch, but this time I wanted chocolate!

Farmhouse Style Doughnuts | JavaCupcake.com

These doughnuts reminded me of something I’d see at the farmers market on the weekends in my town growing up or from the local bakery in the farming town near by.  Fried with no toppings is my Dad’s favorite way to eat them.  Yum.

Farmhouse Style Doughnuts | JavaCupcake.com

I used a 3 1/6″ round cutter for the large doughnuts and a smaller 1 1/4″ for the doughnut holes.  These seemed to create the perfect sizes for my doughnuts!  Topping these little fried beauties is a rich chocolate ganache with chocolate or rainbow jimmies or a simple coating of cinnamon and sugar.

Farmhouse Style Doughnuts | JavaCupcake.com

They really are so amazingly delicious and simple to make!  Your family will love them!

Enjoy!

Farmhouse Style Doughnuts

Farmhouse Style Doughnuts

Yield: 18 doughnuts
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

Doughnuts

  • 3½ cups all-purpose flour
  • ¾ cup sugar
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 eggs, large
  • ¾ cup buttermilk
  • ¼ cup sour cream or yogurt
  • ¼ cup unsalted butter, melted, browned and cooled
  • vegetable oil for frying

Toppings

  • 1/2 cup sugar + 1 Tbsp cinnamon
  • 4 oz dark chocolate, chopped
  • 1/2 cup heavy cream
  • 2 Tbsp unsalted butter
  • pinch of salt
  • 1 tsp vanilla

Instructions

Doughnuts

  1. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg and cinnamon.
  2. In a medium bowl, whisk together the eggs, buttermilk and sour cream until smooth. Add the cooled butter and whisk until completely incorporated.
  3. 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.
  4. 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 ¼ in thickness. Dough may be sticky, so use more flour as necessary.
  5. Place a piece of parchment paper on a baking sheet.
  6. Using a 3 1/16 inch round cutter, dip the cutter into flour then cut out rounds of dough. Use a 1 1/4 inch round cutter to cut a center hole out of each doughnut. Place the cut dough on prepared baking sheets.

Frying & Toppings

  1. Pour enough oil into a deep skillet to make a layer at least 1½ inches deep. Slowly heat the oil over medium-high heat to 350F degrees.
  2. Fry the large 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.) Use the frying spoon to lift the doughnuts out of the hot oil and place them on the paper towel lined baking sheet.
  3. Repeat this process with the doughnut holes but for only 1-2 minutes or until brown all over.
  4. For the cinnamon sugar doughnuts: Once the doughnut is cool to the touch, roll it in the cinnamon and sugar mixture and set aside to cool or until ready to serve.
  5. For the chocolate donuts: Place the chopped chocolate in a medium glass bowl with a wide mouth. In a sauce pan, heat the heavy cream to a gentle boil then immediately pour it over the chocolate and let it sit untouched for 2 minutes. Using a rubber spatula, gently stir the chocolate until all the cream has been incorporated. Stir in the butter, salt and vanilla until smooth. Allow the chocolate to cool for 10 minutes or until thick enough to stick to the doughnuts.
  6. Once the doughnut is cool to the touch, dip the top side into the chocolate letting any extra drip off. Set it on a wire rack and garnish with sprinkles, jimmies or any topping of your choice.
  7. Repeat this frying and coating process with the remaining dough.
  8. Serve immediately.

 

Apple Filled Doughnuts | JavaCupcake.com

Apple Filled Doughnuts

Freshly fried homemade doughnuts, there’s nothing like them!  Fill them with apple and you’ve got something special!  These Apple Filled Doughnuts are a sweet breakfast treat everyone will love!

Apple Filled Doughnuts | JavaCupcake.com

I get inspired to try new recipes from all places in my life.  Over the Christmas season, the local German bakeries were filling their pastries with apples.  Everything from doughnuts to pastry dough to cakes and tarts, it all had apples in it and my husband and I were in love!  Several times a week we were picking up a delicious bakery treat loaded with apples.

The Baked Explorations: Classic American Desserts Reinvented cookbook by Matt Lewis & Renato Poliafito has been on my shelf for about a year.  I flip through the pages to look at the beautiful food photos but nothing had really inspired me yet to want to bake from it’s pages.

Apple Filled Doughnuts | JavaCupcake.com

Well, that is until I had an epiphany.  What if I took the Baked recipe for farm style doughnuts and filled them with the apple mixture we loved so much from the holidays? YES YES!  That’s it… I’m inspired!  I must make this!

And so I did.  And these Apple Filled Doughnuts were AMAZING.  My only regret was that I didn’t’ make more.  Or… that I couldn’t eat more.  Ha!

Apple Filled Doughnuts | JavaCupcake.com

The dough is very simple to make.  No yeast, no waiting… just put the dough together, roll it out, cut it, fill it, fry it and roll it in sugar!   Too easy not to try, right?

I really hope you do!

Happy Baking!

Apple Filled Doughnuts

Apple Filled Doughnuts

Yield: 12-16 doughnuts
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

Ingredients

Apple Filling

  • 3 medium Gala apples, cored & diced
  • 2 Tbsp unsalted butter,
  • 1/4 cup granulated sugar
  • 1/4 cup dark brown sugar, not packed
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 Tbsp vanilla
  • dash of salt
  • 1 Tbsp cornstarch

Doughnuts

  • 3 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 eggs, large
  • 3/4 cup buttermilk
  • 1/4 cup sour cream or yogurt
  • 1/4 cup unsalted butter, melted, browned and cooled
  • vegetable oil for frying
  • 1 1/4 cups sugar + 3 Tbsp cinnamon for rolling

Instructions

Apple Filling

  1. Core and chop the apples into small diced pieces and set aside.
  2. 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.
  3. Add the apples to the butter and toss to coat them.
  4. 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.
  5. Sift in the corn starch and cook 1 more minute until the apples thicken.
  6. Remove the mixture to a bowl to cool completely.

Doughnuts

  1. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg and cinnamon.
  2. In a medium bowl, whisk together the eggs, buttermilk and sour cream until smooth. Add the cooled butter and whisk until completely incorporated.
  3. 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.
  4. 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.
  5. Place a piece of parchment paper on a baking sheet.
  6. 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.

Filling & Frying

  1. 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.
  2. While the oil is heating, you'll fill the rounds of dough with apples.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve immediately.

Notes

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