Updated: Apr 27
Michael likes it when I make fried foods and he hates when I make fried foods. I made these once a while ago and I think we'll have them again this weekend. Now you can use almost any fruit, a hard flesh fruit works best like Apples, Pears, or any stone fruit. I have used berries but do not precook the berries, just wrap them whole in the dough and fry.
4 large apples, peeled, cored and cut into doughnut slices, sprinkled with lemon juice
3 tablespoons of unsalted butter
2 tablespoons raw sugar
1 1/2 cups of unbleached flour
3/4 cup of pale beer
1/4 veggie oil
2 teaspoons sugar
1/2 teaspoon of salt
1/8 teaspoons cream of tartar
1 teaspoon ground cinnamon
3/4 cup raw sugar
Preheat oven to 350 degrees
Place apple slices on a parchment-lined baking sheet, dot the butter evenly over all the slices and sprinkle with sugar and bake for about 20 to 30 minutes or until the apples just become soft but not too soft, you will need to handle them later and if they are too soft this will be very hard to do. remove from the oven and let cool.
While the apples are baking start to the dough.
Separate the eggs; in one bowl place the yolks the other whites, you will be whipping the whites so it should be the bowl from the stand mixer. Whisk the egg yolks until smooth, now add the salt, oil, and beer and continue whisking until smooth. Next, add the flour whisk until thick and lump-free.
Now start whipping up the egg whites as they start to firm up add the 2 teaspoons of raw sugar and the cream of tartar. Whip until you get slightly stiff peaks. Now fold the egg whites until the egg yolks until both have become one and are smooth.
Now its time to make the doughnuts.
Place enough oil in a deep skillet to be about 2 inches deep. Bring the oil to about 325 degrees. Now let's line up everything you will need. In a small bowl place the 3/4 cups of raw sugar and cinnamon, whisk to combine and set it next to the stove, you will also need plates with paper towels and a cookie sheet with a cooling rack on top. Also, get the dough ready next to the cooled apple slices. You know the oil is hot and ready when you drop a bit of the dough in it and it puffs up.
Ok, let cook, dip each of the slices into the dough, coating both sides and place in the hot oil. Do not overcrowd the skillet, I do two at a time; also do not pre-coat the apples, dip them before you fry them. The apples should stay in the oil for about 6 to 8 minutes or until golden brown. Remove from oil and let them rest about 1 minute on the paper towel before being rolled in the cinnamon sugar and then placed on the wire rack to cool.