While I was in school as a culinary expressions understudy, I interned at a neighborhood market pastry kitchen. One of my employments was to ice the doughnuts in the early mornings before the store opened.
The apple misuses were most likely my least most loved donut at that point. They utilized the entirety of the pieces from the other cut-out doughnuts, and simply put them in a blender with some crusty fruit-filled treat filling and cinnamon. I generally saw apple wastes as the "extras" donut, yet they were mainstream in any case and my better half loves them!
This apple wastes formula utilizes Rhodes' pre-made solidified batter (defrosted), on the grounds that yeast mixture that I don't need to make without any preparation is constantly a success! Include crusty fruit-filled treat filling and cinnamon for a simple custom made donut.
These apple misuses are a ton like monkey bread that is singed together. You need pieces of batter, lumps of organic product, and additional cinnamon for enhance. Work everything up together by hand or blender. (I love my Bosch Universal Plus Mixer!)
- Doughnuts:
- 24 Rhodes white dinner rolls*, thawed
- 21 oz can (extra fruit) apple pie filling
- 1 Tbsp ground cinnamon
- 1 cup (+/-) all-purpose flour
- oil (canola/vegetable), for frying
- Glaze:
- 6 cups powdered sugar
- 3/4 cup milk, water, or apple juice
- 1 1/2 tsp maple extract, optional
INSTRUCTIONS
- Thaw *rolls on a lightly greased sheet tray covered with sprayed plastic wrap for approximately 2-3 hours (or in the refrigerator overnight), until thawed, but hardly risen.
- Cut each roll into 6 pieces. Scoop apples out of the canned pie filling, and cut into chunks. (Try not to get too much of the sauce because things will get sticky.)
- Combine the cut up rolls, apples, and cinnamon. Knead everything together by hand or with a stand mixer adding flour as needed, until it clumps together. (Will look like monkey bread.)
- Pat dough into a flat disc on a floured surface. Cut dough into 16 pieces (approximately 3oz each). Dust two large sheet trays with flour. Place 8 doughnuts on each tray, shape each doughnut into a ball and flatten slightly with hand. Cover fritters with sprayed plastic wrap and let rest/rise for one hour.
- Heat oil in a large pot to 350 degrees Fahrenheit. Gently scoop up the dough with a floured spatula (turner) and carefully flip the apple fritter over into the hot oil. (May cook several at a time, but don't overcrowd the doughnuts.) Cook roughly 3 to 4 minutes on each side, until golden brown. Remove and place on a cooling rack with paper towels underneath to catch any excess oil.
- Mix the glaze ingredients in a 13x9-inch dish. Glaze doughnuts while still slightly warm. Place a doughnut into the glaze, and turn it over. Spoon glaze over the apple fritter as needed to cover the whole surface. Place the doughnut back onto the cooling rack and allow glaze to set. Store any leftover doughnuts in an airtight container.
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