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Apples-and-Honey Doughnuts

Apples-and-Honey Doughnuts Related:   dairy, desserts & sweets, Hanukkah, kid-friendly, North America, Rosh Hashanah, Thanksgiving, vegetarian

Prep time: 20 mins

Cook time: 15 mins

Yield: 20–25 doughnuts

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The holiday is a time to come together with family, reflect on the past year and contemplate the future. So I came up with a quick cinnamon spice batter to dip apple slices in. Fried to perfection and topped with a sweet honey glaze, they are simple, decadent and way tastier than a mealy apple dipped in honey. Round foods are often enjoyed during Rosh Hashanah, representing the circle of life and renewal, making these round doughnuts extra fun. Hopefully these sweet doughnuts will be just the start to the sweetest New Year yet.

Ingredients

  • Doughnuts
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • ¼ cup brown sugar
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • 2 eggs
  • 2 tablespoons unsalted butter, melted and cooled
  • ½ teaspoon vanilla extract
  • 4 medium Granny Smith apples
  • 2 cups confectioners’ sugar for dipping
  • 3 cups vegetable oil for frying (or more depending on the size of your pot)
  • Honey Glaze
  • 3 cups confectioners’ sugar
  • 2 tablespoons honey
  • 3-4 tablespoons whole milk

Preparation

  • In one large bowl, whisk together flour, baking powder, cinnamon, cloves, nutmeg, brown sugar and salt. In a separate large bowl, whisk together buttermilk, eggs, butter and vanilla. Then add the dry ingredients to the wet ingredients and mix just until combined.
  • Peel apples and slice into ¼ inch round slices through the core. Then use a 1-inch round cookie cutter to remove the core middle.
  • Set aside a medium bowl with confectioner’s sugar. Heat about 3 to 4 inches of oil in a large heavy-bottomed pot until it reaches 360 degrees. Set aside a cooling rack over paper towels.
  • Make the glaze by whisking together the confectioners’ sugar and honey. Add in just enough milk to make a thick glaze. If it gets too thin, thicken with a bit of confectioners’ sugar.
  • Dip apple slices into powdered sugar (this helps the batter stick), then into the batter, letting any excess drip off. Carefully place slices in oil, a few at a time, but don’t overcrowd the pot or the oil temperature will drop. Fry for about 2 minutes per side, or until golden brown.
  • Use a slotted spatula to transfer to the cooling rack. Repeat with the rest of the apples and batter. Cool doughnuts for a few minutes and dip in glaze or drizzle glaze on top. Eat right away.

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