Caramelized Apples and Cinnamon Glaze Crescent Doughnuts
Prep time :
Fry 2 to 3 minutes
6 crescent doughnuts
- 3 Granny Smith apples
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 3 tablespoons butter
- Pinch salt
- 1 tablespoon vanilla extract
- 2 packages crescent rolls
- 1 1/2 quart frying oil
- 2 tablespoons butter
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Preheat oven to 350°F.
- Peel and cut apples in 4 quarters. Cut each quarter in 4 slices and cut slices crosswise to obtain even sized cubes. Place in microwave oven to make apples warm-hot. Set aside.
- Pour sugar in a sauté pan and shake pan to obtain an even layer of sugar. Place on medium high heat and allow sugar to melt and caramelize, once sugar is mostly melted stir using a heat resistant spatula to melt sugar evenly and is light golden brown.
- Add apple pieces and stir to combine. Lower heat to low-medium and add butter and salt. Stir several minutes to soften apples. Add vanilla and remove from heat. Set aside.
- Place oil onto heat source and heat to 325°F-350°F.
- Meanwhile unwrap one package of Crescent rolls onto a cutting board. Stack half of dough onto other half. Repeat by stacking one half of dough onto remaining half. Press any perforations showing on dough together.
- Roll stacked dough slightly wider to ensure that it will fit your round cutter. Using a round cutter with approximate dimensions of 3 inches cut 2 circles. Using a round half inch cutter, cut a hole in center.
- Press left over dough into a circle and cut another pastry. Repeat with remaining crescent dough package.
- Place about 2 doughnuts in oil and fry about 1 1/2 minutes on both sides. Place on paper towels.
- Prepare glaze by melting butter. Add powdered sugar, water, vanilla and cinnamon and whisk well.
- Cut doughnuts horizontally in half. Spoon apple filling in middle and drizzle with glaze.
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