Beer Apple Doughnuts or Pancakes
This delicious treat is part fritter, part doughnut, packed with apple chunks, and covered in a sweet glaze. The technique for these doughnuts I’ve seen on a TV show Cook’s Country. Their recipe is called Apple Fritters and is made with apple cider. I wanted an yeasty batter without using yeast and decided to use beer, which already has yeast. I also substitute cardamom for nutmeg and added vanilla extract to the batter and glaze. The result was exactly what I hoped for--- a prominent apple flavor, chunks of apple, a soft interior, a crispy exterior and the perfect glaze.
Ingreadient
- • 2 granny smith apples, peeled, cored, and cut into 1/4-inch pieces
- • 2 cups all-purpose flour
- • 1/3 cup granulated sugar
- • 1 tablespoon baking powder
- • 1 teaspoon salt
- • 1 teaspoon ground cinnamon
- • 1/4 teaspoon ground cardamom
- • 3/4 cup light beer (i used stella artois—belgium’s premium lager beer)
- • 2 large eggs, lightly beaten
- • 2 tablespoons unsalted butter, melted
- • 1 teaspoon vanilla extract
- • 3 cups peanut or vegetable oil
- • 2 cups confectioners' sugar
- • 1/4 cup freshly squeezed orange juice or apple cider (i used orange juice)
- • 1/2 teaspoon ground cinnamon
- • 1/4 teaspoon cardamom
- • 1/2 teaspoon vanilla extract
Direction
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