For the Doughnuts:
1️⃣ In a small bowl, combine the yeast and warm cider. Set aside until foamy, about 5 minutes.
2️⃣ In the bowl of a stand mixer with a hook attachment, combine the browned butter and sugar, mixing until well combined. Whisk in the egg, egg yolk, milk, salt, nutmeg, cinnamon, yeast mixture, and 3 cups of flour. Mix on medium-low until smooth.
3️⃣ Add remaining flour until a soft dough forms around the hook. Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place until tripled in size, about 1 hour.
4️⃣ Punch down the dough, knead it briefly, and roll out to 1/2 inch thickness. Use a round cutter to cut circles from the dough. Transfer doughnuts to a greased baking sheet, cover, and let rise for 45 minutes to an hour.
5️⃣ Heat oil in a pot to 360°F. Fry doughnuts 1-2 minutes per side until golden brown. Roll warm doughnuts in cinnamon sugar.
For the Apple Pie Filling:
6️⃣ In a skillet, cook the butter until golden. Add the apples, salt, and sugars. Cook for 10 minutes until apples soften. Add cinnamon and cider, cooking for another 1-2 minutes. Stir in flour and allow the mixture to thicken.
Assembly:
7️⃣ Fill a pastry bag with the apple pie filling. Poke small holes in the doughnuts and pipe in the filling until the centers puff up.
Enjoy these warm, cinnamon-sugared apple pie doughnuts fresh out of the fryer! 🍩✨
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