Cinnamon doughnuts with a twist: The secret is apple magic

When seeking inspiration for Carnival snacks, doughnuts are often the go-to choice. It turns out that you can prepare them in various forms. However, those featuring apples and cinnamon can become a real hit in your home.

It has long been known that small additions can completely change the taste of well-known dishes. In the case of cinnamon doughnuts, it is the apples that are the true secret, giving them exceptional delicacy and subtle sweetness. However, to achieve the ideal result, selecting the right fruit is key.

The best apples for cinnamon doughnuts are those with juicy flesh and natural sweetness. Varieties like Grey Reneta, Golden Delicious, or Gala are perfect for this role. They are easy to grate and distribute evenly in the dough, ensuring the softness and lightness of every bite. It's also important to make sure the apples are fresh, not overripe, and undamaged—their quality directly affects the final outcome. Adding grated apple to the dough ensures that the doughnuts retain their moisture even the next day.

Want to prepare cinnamon doughnuts that will delight with their softness, delicacy, and unique aroma? Below you will find a tried-and-true recipe that will enhance the flavour with one unique addition—an apple.

Ingredients:

• 200 g Greek yoghurt,
• 20 g sugar,
• 2 eggs,
• 200 g flour,
• 1.5 teaspoons baking powder,
• a pinch of salt,
• 220 g apple,
• 1 tablespoon of alcohol or vinegar,
• oil for frying (approximately 1.5 litres).

Preparation:

1. Prepare the ingredients: Peel and grate the apple on a coarse grater. Heat the oil in a pot to about 170°C.
2. Mix the batter: In a bowl, combine eggs, yoghurt, and alcohol, stirring everything until smooth. Then add sifted flour, baking powder, salt, and grated apple. Mix until you achieve a uniform consistency.
3. Form the doughnuts: Dip a small spoon in hot oil, then scoop a portion of the batter and gently transfer it to the pot. Alternatively, use two teaspoons, sliding the batter into the oil.
4. Frying: Fry the doughnuts on both sides for about a minute, until they turn golden brown. Drain the finished doughnuts on a paper towel.
5. Tip: If you don't have a thermometer, ensure the oil is at the right temperature—the batter should float to the surface immediately after incorporation.

Tips:

• Avoid overheating the oil to allow the doughnuts to fry evenly without burning.
• You can additionally coat the finished doughnuts in powdered sugar with a hint of cinnamon to enhance their flavour.