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Apple Stuffed Yeast Donuts


1 package dry yeast
1 tsp. sugar
2 tablespoon warm water
1 tablespoon margarine
1 cup milk - scalded and cooled
1/2 cup sugar
1 egg
3 3/4 cups flour
1/2 tsp. cinnamon
pinch nutmeg
1 can apple pie filling
oil for frying

Cinnamon sugar:
1 cup granulated sugar
1/2 tsp. cinnamon

Mix the yeast, sugar and warm water together. Let foam 10 minutes. Scald the milk and add the margarine, stirring to melt the margarine. Let milk cool. In a medium bowl, blend the cooled milk, egg and sugar with the yeast mixture. Add the flour, cinnamon and nutmeg. Knead 2-3 minutes. Place in greased bowl and refrigerate overnight (or at least four hours). Roll out dough between 1/4 and 1/2 inch thick. Cut in 3 inch squares. Heat the oil to 375 F. and fry squares a few at a time. Drain on paper towels. Make a small slit in each square either across the top surface or on the side. Spoon in apple filling. Dust top with cinnamon sugar.

Can be frozen and re-heated in a very low oven (250-300 F).

Makes about 1 1/2 dozen.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.