{"id":4473,"date":"2010-10-27T18:46:21","date_gmt":"2010-10-28T00:46:21","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4473"},"modified":"2010-10-27T18:46:21","modified_gmt":"2010-10-28T00:46:21","slug":"daring-bakers-apple-cinnamon-buttermilk-donuts","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/10\/27\/daring-bakers-apple-cinnamon-buttermilk-donuts\/","title":{"rendered":"Daring Bakers: Apple Cinnamon Buttermilk Donuts"},"content":{"rendered":"

\"\"<\/a>My house now smells of deep frying, I have a pot of oil cooling on the stove that I have no clue what I am going to do with, and a sink full of sticky dishes. \u00a0On the bright side I have a rack of apple cake donuts and donut holes covered in cinnamon glaze awaiting consumption. \u00a0I guess I can’t complain.<\/p>\n

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.<\/p>\n

There were quite a few donut options for this deep-fried challenge. \u00a0All the Daring Bakers could choose from a yeast donut, a buttermilk cake donut, filled bomboloni or pumpkin donut. \u00a0I was quite close to choosing the pumpkin since I have been on a pumpkin kick lately, but chose the buttermilk cake donut and added some grated apple and cinnamon to the dough.<\/p>\n

The recipe says the dough will be sticky. \u00a0I was not prepared for the level of stickiness. \u00a0Use as much flour as you need to keep the dough from sticking to the cutters and your counter. \u00a0I even found that after my first cutting and re-rolling the donuts cut and handled much better thanks to the additional flour that had been incorporated. \u00a0Do not be shy with the flour.<\/p>\n

After frying these beauties to a golden brown, let them drain on paper towels. \u00a0After cooling you can glaze them. \u00a0I used a simple glaze of powdered sugar, cinnamon and milk. \u00a0If you don’t want to glaze, you could dip the donuts in cinnamon sugar while they’re still warm and get a nice crunchy exterior. \u00a0Or just sprinkle them with powdered sugar.<\/p>\n

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My only mistake here was choosing to make some extra donut holes that I knew would be ugly. \u00a0When you have ugly scraps of food, you know what happens, don’t you? \u00a0You can’t give them to anyone or serve them, so your only other option is to eat them. \u00a0And if you’re anything like me you will walk by that plate of ugly donuts and take a nibble here, a nibble there, and before you know it you’ve eaten the equivalent of about 5 full sized donuts. \u00a0Then you feel very happy and full of sugary, deep-fried goodness. \u00a0Pure donut bliss!<\/p>\n

The apples provide a nice texture to the interior and made for some funky looking donuts, but don’t add an incredible amount of flavor. \u00a0I would maybe try applesauce in addition to the apple pieces if I try these again. \u00a0These really come together quickly, so they would be do-able on a Saturday morning and a much appreciated change from cold cereal I am sure. \u00a0Enjoy!<\/p>\n

Apple Cinnamon Buttermilk Donuts<\/h6>\n

Adapted from Nancy SIlverton<\/p>\n

Ingredients<\/p>\n