Halloween doughnuts with an apple and cinnamon filling

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Posted on: 2021-10-15
 

Halloween doughnut recipe: apple and cinnamon filling

Doughnuts are popular all over the world and almost everyone loves them. Unfortunately, though, these little rings of dough aren’t exactly the lowest-calorie pastries around. We’ve come up with a brilliant baked version for you that tastes just as good as a deep-fried doughnut but has far fewer calories. Well, to be honest, desserts are all about enjoyment and you really shouldn’t be counting calories, but as we still need to shed a few kilos before we tuck in again at Christmas, we thought a lighter version of the doughnut wouldn’t be such a bad idea. This doughnut is filled with a delicious apple and cinnamon filling to get us in the mood for winter, and is decorated with a cool and spooky glaze. The light, soft yeast dough pairs perfectly with the heavenly apple filling. So, what are you waiting for? Tie on your apron and off to the kitchen!

Key figures

Quantity: 12 doughnuts

Baking time: approx. 12–15 minutes

Difficulty: Easy

Shelflife: 3 days

Doughnut batter

Whole milk180 g
Yeast | fresh21 g
Granulated sugar55 g
egg yolk40 g
Butter | softened25 g
plain flour310 g
salt1 pinch

Apple and cinnamon filling

Apple2
Water40 g
Butter 40 g
Cinnamon2 tsp

Egg white glaze

Egg white60 g
Icing sugar250 g
Food colouringA little

Making the dough for the doughnuts

Gently heat the milk in a small pan. Pour the sugar into a large bowl along with the warmed milk, then add the yeast. Now add the egg yolks and the softened butter, and whisk briefly to break up the butter.

Once the butter has melted, you can now add the flour and a pinch of salt and fold them in with a rubber spatula. As soon as you have a firmer dough, place it on a floured work surface and knead it thoroughly for several minutes. Of course, you can also use a dough mixer for this.

To make sure the dough has the right consistency, you can take a small piece of it and gently stretch it apart. If you can see through it without the dough tearing, then it has the right consistency. This is known as the window test. Once the dough is ready, you need to put it back into the bowl, cover it and leave it to prove at room temperature for 40–60 minutes.

Making the apple and cinnamon filling

Remove the cores and cut the apples into small, fine cubes. Place the chopped apples in a pan along with the butter, cinnamon and water. Bring everything to the boil briefly, then leave it to simmer gently over a medium heat for 10–15 minutes. Once the apples have softened, you can transfer the filling to a piping bag and place it in the fridge for about 10–15 minutes to cool.

Filling and baking the doughnuts

Preheat the oven to 180 ºC (fan).

Once your dough has risen nicely, place it on a floured work surface. Sprinkle a little more flour over the top of the dough and roll it out as thinly as possible. You should end up with a final size of 48 x 32 cm. Now cut the dough in half lengthways so that you have two rectangles measuring 48 x 16 cm. Cut smaller rectangles measuring 8 x 16 cm from each of the two dough sheets. It’s best to use a metal ruler for all these steps.

Now take your cooled apple filling out of the fridge, cut off the tip of the piping bag and place a strip of filling in the centre of each pastry rectangle. Now brush the edges with beaten egg so that you can seal the doughnuts properly. 

Fold both edges together towards the centre, over the filling, and press the overlapping dough firmly together. Shape the roll of dough into a circle and press the two ends of the dough firmly together here too. Place the finished doughnut in the greased doughnut tin and bake it in a preheated oven at 180 °C (fan oven) for 12–15 minutes.

Egg white glaze

Whisk the egg white with the icing sugar until you have a smooth, thick glaze. Now divide the glaze evenly between 3 bowls and add the food colouring (ProGel) of your choice.

Carefully remove the doughnuts from the baking tin, pick one up and dip it upside down into the prepared egg white icing. Give the doughnut a gentle twist in the glaze so that it coats the dough evenly, then place it on a baking tray or cooling rack. Be sure to place a sheet of baking paper under the cooling rack, as the glaze will drip a little before it sets completely. 

Decorate the doughnuts with edible sugar eyes, edible paper and sprinkles.

You can, of course, also decorate the doughnuts with the remaining icing. However, we recommend adding another 1–2 tsp of icing sugar to the icing to make it a little thicker. Then put the royal icing into a cornet or a small piping bag and decorate the doughnut with dots, stripes, a spider’s web or whatever else takes your fancy. You’re, of course, completely free to decorate your doughnuts however you like!

Storage & Shelf life

The finished doughnuts will keep for 2–3 days at room temperature. It’s best to store them in an airtight container. After 3 days, they’ll simply become very dry, which is why we recommend you enjoy these delicious doughnuts whilst they’re as fresh as possible!

Doughnuts – where do they come from?

Doughnuts – these delicious, round pastries are hugely popular all over the world. But where do these sweet treats actually come from? 

The doughnut originated in North America, more specifically in the United States. Various stories and legends surround the invention of this tempting treat. One of these stories claims that the doughnut was invented in the 19th century by Dutch settlers. They are said to have had the idea of wrapping dough around a walnut or a hazelnut and then deep-frying it. This simple method led to the creation of the doughnut as we know it today.
Although making doughnuts is time-consuming, it is definitely worth the effort. First, a special yeast dough is prepared, which needs time to rise. The dough is then shaped into small balls and deep-fried in hot oil. The heat of the oil ensures that the doughnuts develop a golden-brown, crispy crust. Once fried, the doughnuts can be decorated as desired – with chocolate, icing or colourful sprinkles. There are endless variations and flavours that make doughnuts a real treat.
Whether it’s traditional doughnuts with icing or modern creations such as doughnuts filled with Nutella – these round treats make our mouths water. The aroma of freshly baked doughnuts is simply irresistible and instantly makes you want to take a bite out of this sweet treat. It’s no wonder that doughnuts have a huge following worldwide. So let’s treat ourselves to a doughnut every now and then and savour that moment of heavenly bliss in our mouths. And since we’ve developed a non-deep-fried version, it’s also much easier to enjoy a doughnut a day (or two, or three) without feeling guilty!

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Nutritional information per 100 g

Energy value in kJ:1089 kJ |Energy value in kcal:259 kcal |Fat:6 g, of which saturated fatty acids: 3 g |Carbohydrates:46 g, of which sugars: 28 g |Protein: 4 g |Salt:0.117 g

 
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Posted in: Seasonal recipe ideas, Sweet recipes, Autumn & Halloween, Cakes and pastries, Sweet pastry

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Comments

  • Donuts Rezept
    By: Barbara On 2021-10-25
    Rating:
    ★★★★★ (5.0)

    Hallo????

    Vielen Dank für die coole Donuts Idee ???? ich freu mich auf meine Bestellung und das Nachbacken!
    Bei der Zubereitung wird Eigelb erwähnt, steht aber bei den Zutaten nicht....wie viel wird für das Rezept benötigt???

    Liebe Grüsse

    Replied by: Nicholas Burk On 2021-10-26 Herzlichen Dank für Deinen lieben Kommentar! Wir freuen uns, dass Dir die Idee gefällt und dass Du gleich bei uns die Sachen bestellst zum Nachbacken!
    Tut uns leid wegen des Eigelbs, da ist ein kleiner Fehler unterlaufen, wir haben das Rezept jetzt angepasst. Du benötigst zwei Stück für das Rezept.
    Viel Spass beim Ausprobieren!

    Liebe Grüsse, Dein miniSchoggi Team

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