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By: Sharon Matten January 06, 2022
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Servings: 1


  • 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)


  1. Dissolve yeast in apple juice.
  2. Allow to foam for 10 minutes.
  3. In a large mixing bowl, combine the oil, flour, sugar, eggs, salt, and yeast mixture.
  4. If using an electric mixer, knead with a dough hook for approximately 5 minutes until a sticky dough forms.
  5. Remove dough from the bowl, spray the bowl with non-stick vegetable spray, then return the dough to the bowl.
  6. Cover the bowl with plastic wrap and allow the dough to rise for one hour.
  7. When the dough has risen, roll it out to a ½ inch thickness.
  8. Using a 2” round cutter or a glass, cut out round donut shapes.
  9. Allow the dough to rise for an additional 30-40 minutes.
  10. Heat the oil in a large pot – around 2”- 3” deep, to 350° F.
  11. You can use a digital or candy thermometer to keep track of the temperature, adjusting the flame to maintain a constant 350° F.
  12. Place the doughnuts in the oil without crowding.
  13. Fry until browned, between one and two minutes on each side.
  14. Remove from oil and place on a wire rack to cool around 2 minutes.
  15. 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!

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