Ingredients
DOUGHNUT
3/4 cup lukewarm water
2 teaspoons dry active yeast
2 teaspoons salt
3 eggs, lightly beaten
1/2 cup brown sugar, lightly packed
2 small apples, skins on or off depending on your preference, diced
3 3/4 cups Gold Medal All-Purpose Flour
3/4 cup (1 1/2 sticks) unsalted butter, melted
GLAZE
3/4 cups confectioner sugar
2-3 tablespoons milk
Instructions
PREPARATION
Heat oven to 350 degrees F. Line bake sheet with parchment.
TO MAKE APPLE DOUGNUTS
Place water, yeast, salt, eggs, sugar, apples, flour, and butter in a bowl, using a spoon or a sturdy spatula fold batter until evenly mixed.
Let the dough rest at room temperature covered, for two hours. Transfer dough to refrigerator and chill for at least 3 hours.
Remove dough from refrigerator. Transfer dough to a pastry bag fitted with a round tip and pipe 3-inch circles on to a parchment lined bake sheet (or alternately pipe into wells of a donut pan).
Bake at 350 degrees for about 18 minutes. Remove from oven and transfer doughnuts to cooling rack.
TO MAKE GLAZE:
Place confectioner sugar in bowl and add one tablespoon of milk at a time and stir after each addition. Add more mik as needed to achieve a glazing pour
ASSEMBLY
Place finished glaze in a bowl and dip tops of doughnuts into mixture. Return dip doughnuts to cooling rack.
Transfer caramel to plastic ziplock bag and cut off one corner. Drizzle caramel on top of glazed doughnut.