These are words to live by. My mother sometimes has cookies for breakfast , but only if there's no cake.
This a Golden Delicious apple, the only kind I ever use in baking. What is said of wine, "never cook with anything you wouldn't drink" ,is true of apples. Does anyone eat Granny Smiths? I think not.
If you are lucky, you have one of these. I have seen other apple peeling devices but this is the best. I have no idea who made it or you know I'd share.
It looks like a label but instead of make and model it says "No vibrating with nothing on". Sooo, clearly this was made long ago and far away in a land with no English translators. Good advice though.
When you are finished peeling, core the apples and cut them in chunks. They're going in the Cuisinart . As is true with so many of my recipes, I say 1 cup, but use the whole apple. Close enough.
Ready to go.
Give it a couple of pulses, then check. If it's mostly chopped, with only a few big chunks, stick a knife in there and fix it. Not looking to purée here. Scrape it into a bowl.
I know you have a scale,so measure out the flour and sugar and dump them into the bowl of the Cuisinart , that you didn't wash because you don't need to. See how I save you time? Add other dry stuff.
Have we talked about baking powder? Rumford has no aluminum in it and neither should you. It's a heavy metal, enough said. Also, there is no difference in the rise in the baked goods.
Nutmeg is the ingredient that should ALWAYS be in a doughnut. If you don't smell it in your doughnut shop, move along. They're too cheap.
Also, use a grater and a whole nutmeg. The stuff in the tin is really old.
Grate it onto a plate and scoot it into the measuring spoon. Or, grate it on paper then pour into the spoon. Either way, it will get everywhere, but you won't care because it smells so good.
Apart from excellent doughnuts, nutmeg reminds me of Christmas morning, drinking my Dad's milk punch from this beautiful glass. You won't see the recipe in a Snapguide, though. Here's why:
The measurements are, shall we say, fluid? Besides, only 2 people read my Bloody Mary Snapguide. You like cake. I get it.
Give the dry stuff a whirl.
Throw in the butter. This is an occasion when you should use cold butter. We're not making batter here.
Pulse until it looks like this. Put it in a mixing bowl.
Combine the milk and eggs and pour into the bowl.
I told you these were doughnuts but they are, in fact, muffins. The best muffins. Would you read another muffin recipe? No. So, do as your mother told you and mix gently. Barely get everything moist.
Add the apples, using the same restraint. No stirring/ beating/ smashing. Muffins/pretend doughnut- muffins get tough with too much handling. If you still have a few dry bits in the mix, don't worry.
See? Not batter.
You've got this, right? Spray the muffin tin. This recipe makes 18 doughnuts so spray accordingly.
Fill each muffin cup 2/3 full. You can use a scoop, comme ca, and get them all perfectly sized. Or, you can use anything you want and come close and they will still be fabulous.
No pressing the dough into the pan!
They go in as is. Oh, into an oven that's been preheated to 350 degrees. I forgot. They'll take 20-25 minutes and spring to the touch when done. If you use toothpicks, they should come out dry.
Cool in the pan about 2 minutes then turn out onto a rack.
Turn them right side up so they look good for the photos.
Melt the butter. Pour sugar into a bowl and mix in cinnamon.
This is the kind you should be using. It is significantly better than the old canned stuff in your cupboard. We've been through this.
Cinnamon always reminds me of my favorite Gingersnaps, from Great Lakes Cookies and Cakes. Together with Chinese Ginger, those cookies have the perfect flavor. Don't worry, no cloves.
Next, dip the doughnuts in the melted butter. How deeply you dip is up to you. You can always melt more butter if you run out. No one needs to know.
Next, into the sugar. No matter how much was covered with butter, roll the whole thing in sugar. Over and over. You may need more of this stuff too.
It should like this.
Put them out and watch them go. They are fabulous when they are still warm or at room temp. Theoretically, you could cool and freeze them before you dip and roll. Give you time to get to the gym.
For the purposes of science, I froze some after dip/roll. Straight from the freezer into tin foil, then a few minutes in the oven- still perfect.