Every time fall season comes already, I have to go apple picking! I always end up picking way more than I should. Then I have tons of apples that I have to use. Not a bad thing though, apples are very versatile; you could make apple sauce, apple tarts, apple pies. You could also make these Pumpkin Spiced Apple Brioche Donuts!
But why Brioche?
Brioche has a higher egg and butter content than a standard bread. Lightly sweet, very tender. Which makes a perfect pair when adding an apple filling. These donuts give those warm inviting feels.
INGREDIENTS
BRIOCHE DOUGH
- All-purpose flour
- Sugar
- Instant yeast
- Eggs
- Unsalted butter
- Salt
Helpful Brioche Tips
- Make sure your yeast is alive. Test the yeast by dissolving it in warm water or milk. if you don’t see bubbles within a few minutes, the yeast is probably old. The ideal temperature for yeast is about 100°F. Yeast will die at about 130°F.
- Add the butter at the right time. Since butter can slow down the activity of gluten (the protein that gives wheat bread doughs their elasticity), you should work the butter into the dough after the initial kneading.
- Let the dough rise overnight. Brioche dough is easier to shape when fully cooled, which is partially why it’s best to let the dough rise overnight in the refrigerator. Overnight proofing also allows the dough to develop more flavor. Super important not to skip the overnight rise.
BRIOCHE DOUGH
- Add 3 teaspoon of yeast to ¾ cup of lukewarm water. Lightly stir and let bloom for 8minutes.
- In a stand mixer, add flour, sugar, salt.
- Add eggs and the bloomed yeast. Mix until begins to form a dough, make sure to scrape down the sides.
- Add room temperature butter, your dough may look rough before adding the butter. Its okay the dough will start to smooth out once the butter is incorporate. This may take 8- 10minutes on medium speed.
- Lightly oil a large bowl and add the dough to the bowl. Cover and Refrigerate overnight.
How long will these donuts stay fresh?
Up to two days, also can pop it into the microwave for a few seconds to get soft.
Pumpkin Spiced Apple Brioche Donuts
Ingredients
Brioche dough
- 3 ¼ Cup all-purpose flour
- ½ Cup sugar
- 3 tsp Instant yeast
- ¾ Cup water lukewarm
- 3 Eggs
- ½ Cup unsalted butter
- ½ tsp salt
Apple Filling
- 6 Cups apples peeled, cored, small diced
- 1/4 Cup sugar
- ¼ Cup brown sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- ½ tsp ginger
- ½ tsp ground cloves
- 1 Tbsp lemon juice
- 2 Tbsp cornstarch
- 1 tsp vanilla extract
Pumpkin Spice Sugar Coat
- 2 Tbsp Pumpkin Spice add more if needed
- 1 Cup Sugar add more if needed
Instructions
Brioche Dough
- Add 3 teaspoon of yeast to ¾ cup of lukewarm water. Lightly stir and let bloom for 8minutes.
- In a stand mixer, add flour, sugar, salt.
- Add eggs and the bloomed yeast. Mix until begins to form a dough, make sure to scrape down the sides.
- Add room temperature butter, your dough may look rough before adding the butter. Its okay the dough will start to smooth out once the butter is incorporate. This may take 8- 10minutes on medium speed.
- Lightly oil a large bowl and add the dough to the bowl. Cover and Refrigerate overnight.
Apple Pie Filling
- Peel, cored, small dice apples
- In a saucepan, add apples, sugar, brown sugar, cinnamon, nutmeg, ginger, ground cloves, lemon juice and cornstarch. Mix until combined.
- Cook on low to medium heat until apples are soft.
- Once apples are done, remove from heat. Transfer to a bowl, set aside.
Donuts
- Remove dough from the fridge, on a lightly flour surface roll out dough until it is ¼ inch thick. Use a round cutter to cut out as many donuts as you can from the dough.
- Let the cut out donuts proof for a second time. This rise time will depend on the weather and the temperature of the dough. So this may take 20 minutes to an hour.
- After rising, on a medium, heavy- bottomed pan, heat about 3 inches of oil to 375°F. Carefully lower a few donuts at a time into the oil. Cook on one side for 2-3 minutes or until golden. Cook on the other side for 1 minute or less, until golden. Drain fried donuts on a paper towel.
- While the donuts are still moderately hot, roll them into the pumpkin spice sugar coat.
- Carefully push a hole through the side of the donut, fill with apple filling.
- Enjoy!
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