Donuts with Apples
by Editorial Staff
Donuts are always tasty, and if they are stuffed, then doubly. Apples are one of the most affordable fillings, especially in the fall season. Sweet and sour taste will perfectly complement a fluffy dough with an ideal balance of products.
Ingredients
- Milk 200 ml
- Water 200 ml
- Butter 100 g
- Sunflower oil 50 ml
- Egg 1 pc.
- Salt 1 teaspoon
- Sugar to taste
- Yeast 11 g
- Wheat flour 1 kg
- Apple 5-6 pcs
Directions
- Sift flour, mix with yeast. Combine warm water, egg, salt, and sugar if desired, beat lightly. Pour the mixture into the flour.
- Add warmed milk and slightly cooled melted butter. Stir by gradually adding 50 ml of sunflower oil.
- Roll the dough into a ball, let rise a little. Crumple and leave until the dough has grown 2-2.5 times.
- Rinse the apples, peel, core, cut into small cubes, fold into a container that can be tightly closed.
- Divide the dough into pieces (like into pies), roll them into flat cakes, put some apples in the center of half of them, sprinkle with sugar and cover with the other half. Cut the donut out with a glass. You can make more donuts from the leftover dough.
- Heat refined oil in a deep skillet, ovenproof saucepan, or pot and lay out the pieces. Cover and sauté over medium heat until golden brown, then turn over and sauté as well.
- Use a slotted spoon and place it on paper towels.
- Finished donuts can be sprinkled with powdered sugar. Now serve them with tea, coffee or homemade juice – everything will be equally delicious.
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