 | Green Apple DoughnutChef Michael Werrell of The Salty | Nashville, TN |
This recipe is the perfect combination of a classic cinnamon ripple crumb cake with an apple cider doughnut. It’s everything I want during the fall and winter months. It combines a light brioche-like dough, cinnamon ripple, cinnamon orange crumbs, and an apple cider glaze. The Perfect Purée Green Apple Purée and Orange Zest are the perfect flavor. The bright green apple gives the glaze that fresh cider snap that I love. The orange zest is twofold—it allows me to not have to purchase oranges just for the zest but also gives a bright citrus note to the cinnamon-studded crumbs.
Ingredients for Cinnamon-Rippled Doughnut Dough:
• 800 g. high-gluten flour
• 700 g. all-purpose flour
• 4 g. dough conditioner
• 160 g. sugar
• 16 g. instant yeast
• 640 g. milk
• 400 g. eggs
• 120 g. butter, room temperature
• 15 g. ground cinnamon
• water, as needed
Ingredients for Old-Fashioned Doughnut Dough:
• 180 g. sugar
• 75 g. egg yolks
• 25 g. butter
• 300 g. sour cream
• 450 g. all-purpose flour
• 12 g. baking powder
• 8 g. salt
• 1 g. The Perfect Purée Orange Zest, thawed
Ingredients for Old-Fashioned Doughnut Crumbs:
• 250 g. Old-Fashioned Doughnut Dough, fried and crumbled
• 7 g. ground cinnamon
• 75 g. sugar
Ingredients for Green Apple Cider Glaze:
• 214 g. The Perfect Purée Green Apple Puree, thawed
• 14 g. lemon juice
• 1,100 g. confectioners’ sugar (10x)
• 4 g. vanilla bean paste
• 2 g. ground cinnamon
• 1 g. ground cardamom
• 2 g. salt
• 100 g. butter, melted
Method for Cinnamon-Rippled Doughnut Dough:
In a mixer, combine both flours, dough conditioner, and sugar. Add yeast, milk, and eggs to the bowl, then top with the flour mixture. Mix on low speed for 1 minute to combine, scraping the bowl as needed. Increase to medium-low speed and mix 3 to 4 minutes. Gradually add butter in small additions, mixing well between each, for another 4 minutes. Continue mixing until the dough pulls cleanly from the bowl and forms a windowpane. Shape into a boule, cover, and refrigerate overnight. The next day, sheet dough to 1 inch thick and cut in half. Lightly mist both sides with water. Sprinkle one half with cinnamon, mist again to create a paste, and place the other half on top. Rotate dough and sheet to ¾ inch thick. Cut doughnuts using a 3.25-inch ring cutter. Proof for 90 minutes, or until doubled in size. Fry at 350°F for 1 minute 15 seconds per side. Cool completely before glazing.
Method for Old-Fashioned Doughnut Dough:
In a mixer fitted with the paddle attachment, combine sugar, egg yolks, butter, and orange zest. Mix on low until slightly aerated. Add sour cream and mix until smooth. Sift flour, baking powder, and salt together and add to the bowl, mixing just until combined. Wrap and refrigerate overnight. The next day, roll dough to ½ inch thick and cut into 2-inch squares. Fry at 350°F for 2 minutes per side. Cool, then crumble into small pieces.
Method for Old-Fashioned Doughnut Crumbs:
Combine fried crumbs with cinnamon and sugar. Spread on a parchment-lined sheet tray and bake at 350°F for 15 minutes, stirring halfway through. Cool completely.
Method for Green Apple Cider Glaze:
In a mixer, combine The Perfect Purée Green Apple Puree, lemon juice, confectioners’ sugar, vanilla paste, cinnamon, cardamom, and salt. Mix on low until smooth, then slowly stream in melted butter to emulsify.
To Assemble and Serve:
Warm the Green Apple Cider Glaze until fluid and emulsified, blending with an immersion blender if needed. Dip each cooled doughnut halfway into the glaze, letting excess drip off slightly. Immediately coat with Old-Fashioned Doughnut Crumbs, fully encasing each doughnut. Serve the same day for optimal texture and flavor.