- 1/2 cup apple juice, (110°-115° F or “baby bottle warm”)
- 2 1/2 teaspoons active dry yeast, or one 1/4 ounce packet
- 2 tablespoons canola oil
- 3 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 4 large eggs
- 1 teaspoon kosher salt
- Non-stick vegetable spray
- Vegetable oil (for deep frying)
- 1 cup granulated sugar (for rolling the donuts)
- Dissolve yeast in apple juice.
- Allow to foam for 10 minutes.
- In a large mixing bowl, combine the oil, flour, sugar, eggs, salt, and yeast mixture.
- If using an electric mixer, knead with a dough hook for approximately 5 minutes until a sticky dough forms.
- Remove dough from the bowl, spray the bowl with non-stick vegetable spray, then return the dough to the bowl.
- Cover the bowl with plastic wrap and allow the dough to rise for one hour.
- When the dough has risen, roll it out to a ½ inch thickness.
- Using a 2” round cutter or a glass, cut out round donut shapes.
- Allow the dough to rise for an additional 30-40 minutes.
- Heat the oil in a large pot – around 2”- 3” deep, to 350° F.
- You can use a digital or candy thermometer to keep track of the temperature, adjusting the flame to maintain a constant 350° F.
- Place the doughnuts in the oil without crowding.
- Fry until browned, between one and two minutes on each side.
- Remove from oil and place on a wire rack to cool around 2 minutes.
- Repeat for all the donuts.
For Caramel Donuts with Caramelized Sugar Glaze
- Place the granulated sugar on a plate. After cooling the donuts for 2 minutes roll them in the sugar. Fill with the prepared caramel. Optional: Using a kitchen blow torch, caramelize the sugar on top of the donuts. Serve fresh!
For Ganache Filled Donuts with Chocolate Glaze
- After cooling fill the donuts with the prepared Chocolate Ganache. Spread the chocolate glaze on the donuts with a spatula or just dip them directly into the glaze. Serve fresh!