Apple spiced donuts

Topped with chocolate glaze or simply rolled in cinnamon, fresh homemade donuts are irresistible.  Donuts are lots of fun and easy to make at home.  It doesn't matter if it is the fluffy yeast style or denser cake variety of donuts that we prefer because this book 150 best donut recipes has a wide selection that we can choose from to make gourmet style donuts.

The book explains in detail about the equipment, common ingredients etc.  The type of ingredients we choose to make our donuts is quite important as it makes all the difference in making good donuts.  The author explains why it is important to use the correct ingredients such as 1 large egg equals 1/4 cup in volume; it is best to use cream that is 35% whipping cream; store brand butter has added moisture so use brand name butter instead.

All the steps in the book are detailed.  There is a section in the beginning of the book with pictures to show us how to make the variety of donuts i.e. raised, cake-based, baked, filled, fritters, one bite, bow ties and twists.  The book is separated by the types of donuts and has lots of recipes for each of these different types.  The end of the book has delicious icings, glazes and sugars that can be used to create an array of delicious possibilities.

Here is a recipe to make dozen Apple spice donuts.

2 1/2 cups cake flour *

1 cup sugar

2 1/2 tsp baking powder

2 tsp ground cinnamon

1 tsp freshly ground nutmeg

1/2 tsp salt

2 eggs beaten

3/4 cup whole milk

2 tbsp oil

1 tsp vanilla

1 1/2 cup finely chopped apples

* To make cake flour at home: for every 1 cup of all purpose flour I took 2 tbsp of flour away and replaced with 2 tbsp cornstarch.

Whisk flour, sugar, baking powder, cinnamon, nutmeg and salt.  In another bowl whisk eggs, milk, oil and vanilla.  Add this wet mixture to the flour mixture with a rubber spatula until incorporated.  Fold in the apples.

Put the batter into a resealable or pastry bag.  It is easier to make the bag sit in a tall glass.  Squeeze the batter to one corner of the bag then cut off the corner about 2 cm wide.  Pipe the batter into the sprayed donut pan and fill about 2/3 with batter so there is enough room for the donuts to rise when it is baking.

Bake in a 325 preheated oven for 10 to 14 minutes.  Let the donuts cool in the pan on a rack for 5 minutes then turn out onto the rack and cool completely before icing or filling.

The recipe is adapted from 150 Best Donut Recipes by George Geary © 2012 Robert Rose Inc.www.robertrose.ca Reprinted with permission.  All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First