1. Line rimmed baking pan with parchment paper; line second rimmed baking pan with paper towel. In bowl of stand mixer, whisk yeast and buttermilk; let stand 5 minutes.
2. Spray large bowl with cooking spray. In large skillet, melt butter over medium heat; transfer 1/4 cup to glass measuring cup. Add apples, 2 tablespoons granulated sugar and 1/4 teaspoon apple pie spice to skillet; cook and stir 5 minutes or until apples are tender.
3. In separate large bowl, whisk flour, remaining 1/4 cup granulated sugar and 1/2 teaspoon apple pie spice. Attach dough hook to mixer; with mixer on medium-low speed, add eggs, 1 at a time, and remaining 1/4 cup melted butter. In 2 batches, add flour mixture and beat 1 minute or until incorporated, scraping bowl occasionally. Add apple mixture; beat 1 minute or until incorporated. Increase speed to medium; beat 3 minutes or until dough is soft and comes together, scraping bowl occasionally.
4. On lightly floured work surface, knead dough 1 minute or until smooth and elastic; form into a ball and place in prepared bowl. Cover bowl with plastic wrap; let stand in warm place 1 hour or until dough has almost doubled in size.
5. On lightly floured work surface, gently punch down dough and roll into 14 x 9-inch rectangle; using 3 1/2-inch donut cutter, cut 9 donuts from dough and place on parchment paper-lined pan. Gather dough scraps and reroll into 11 x 6 1/2-inch rectangle; cut 3 donuts from dough and place on prepared pan. Loosely cover donuts with plastic wrap; let stand 30 minutes. Save dough scraps for another use (see Chef Tip).
6. Attach deep fryer/candy thermometer to side of large saucepan; add oil and heat over medium heat 10 minutes or until temperature reaches 350°. In 4 batches, gently add 3 donuts to hot oil and cook 3 minutes or until evenly browned, flipping several times to prevent overbrowning; transfer to paper towel-lined pan and let stand 5 minutes. Transfer donuts to wire rack; cool 20 minutes. Makes 12 donuts.
7. In small bowl, whisk powdered sugar, 2 tablespoons water and remaining 1/4 teaspoon apple pie spice. Dip tops of donuts into glaze; place on wire rack, glaze side up. Drizzle any remaining glaze from bowl over donuts; let stand 15 minutes or until hardened.
- 10 g Total fat
- 4 g Saturated fat
- 33 mg Cholesterol
- 23 mg Sodium
- 37 g Carbohydrates
- 1 g Fiber
- 18 g Sugars
- 15 g Added sugars
- 4 g Protein
Shop Ingredients
Nutritional Information
- 10 g Total fat
- 4 g Saturated fat
- 33 mg Cholesterol
- 23 mg Sodium
- 37 g Carbohydrates
- 1 g Fiber
- 18 g Sugars
- 15 g Added sugars
- 4 g Protein
Directions
1. Line rimmed baking pan with parchment paper; line second rimmed baking pan with paper towel. In bowl of stand mixer, whisk yeast and buttermilk; let stand 5 minutes.
2. Spray large bowl with cooking spray. In large skillet, melt butter over medium heat; transfer 1/4 cup to glass measuring cup. Add apples, 2 tablespoons granulated sugar and 1/4 teaspoon apple pie spice to skillet; cook and stir 5 minutes or until apples are tender.
3. In separate large bowl, whisk flour, remaining 1/4 cup granulated sugar and 1/2 teaspoon apple pie spice. Attach dough hook to mixer; with mixer on medium-low speed, add eggs, 1 at a time, and remaining 1/4 cup melted butter. In 2 batches, add flour mixture and beat 1 minute or until incorporated, scraping bowl occasionally. Add apple mixture; beat 1 minute or until incorporated. Increase speed to medium; beat 3 minutes or until dough is soft and comes together, scraping bowl occasionally.
4. On lightly floured work surface, knead dough 1 minute or until smooth and elastic; form into a ball and place in prepared bowl. Cover bowl with plastic wrap; let stand in warm place 1 hour or until dough has almost doubled in size.
5. On lightly floured work surface, gently punch down dough and roll into 14 x 9-inch rectangle; using 3 1/2-inch donut cutter, cut 9 donuts from dough and place on parchment paper-lined pan. Gather dough scraps and reroll into 11 x 6 1/2-inch rectangle; cut 3 donuts from dough and place on prepared pan. Loosely cover donuts with plastic wrap; let stand 30 minutes. Save dough scraps for another use (see Chef Tip).
6. Attach deep fryer/candy thermometer to side of large saucepan; add oil and heat over medium heat 10 minutes or until temperature reaches 350°. In 4 batches, gently add 3 donuts to hot oil and cook 3 minutes or until evenly browned, flipping several times to prevent overbrowning; transfer to paper towel-lined pan and let stand 5 minutes. Transfer donuts to wire rack; cool 20 minutes. Makes 12 donuts.
7. In small bowl, whisk powdered sugar, 2 tablespoons water and remaining 1/4 teaspoon apple pie spice. Dip tops of donuts into glaze; place on wire rack, glaze side up. Drizzle any remaining glaze from bowl over donuts; let stand 15 minutes or until hardened.