2ouncesshortening,melted (you can use butter if you prefer)
2 1/2ouncessugar
1/3ouncesalt
1tablespooncinnamon or pumpkin pie spice
1large egg,beaten
1large egg white
19ouncesall-purpose flour
2large, tart apples,peeled, cored and grated
Caramel glaze:
1/2cupsugar
1/8cupwater
1tablespoonKaro corn syrup
pinchof salt
1tablespoonbutter
1/2cupheavy cream
1cuppowdered sugar,sifted
1/4cupheavy cream
Instructions
In a large bowl, proof the yeast in warm water with a pinch of sugar. Whisk and let sit for 2 minutes.
Add some of the flour and whisk to combine.
Add the eggs, sugar, cinnamon, shortening, apples and salt. Combine with a spatula.
Add the remaining flour.
Turn out onto a clean table. The dough will be very sticky. I like to grease my hands with some canola oil to make the next step easier.
Gently kneed the dough for 3-4 minutes. If it absolutely won't come together, you can add a bit more flour, a 1/4 cup at a time.
Spread some canola oil in a clean bowl, add the dough and cover it. Allow it to double in size. Heat helps the dough rise, so I like to put the bowl on top of the dryer while doing laundry.
Roll the dough out on a clean, lightly floured surface, about an inch thick. Use a large and small cookie cutter that have been oiled to create a doughnut shape. Let the doughnuts rise again. I find it helpful to do this on top of parchment paper cut on to individual squares. An oiled bench scraper will also help you move the shaped dough around.
While the dough is rising, make the caramel sauce: heat the sugar, water and Karo syrup on high heat in a small saucepan. Cover for a few minutes to steam the sides of the pot; don't stir at any time. Uncover and allow the mixture to caramelize into a dark amber color. Add the butter and 1/2 cup cream. The mixture may splatter so be careful. Once it starts to settle, stir it until smooth and then remove from the heat. Stir in the powdered sugar and 1/4 cup cream until smooth. If you don't sift the sugar, you will have lumps!
Fry the doughnuts at 350-375 degrees. Don't leave them in the fryer too long or they may dry out.
Once they've cooled slightly, dip in the caramel glaze and dust with a mixture of cinnamon and powdered sugar.