Yeast-Free Apple Donuts

Ingredients:

• 2 red McIntosh or Cortland apples
• 2.5 cups of natural apple juice (straight from the press)
• 3.5 cups all-purpose flour, plus a little extra for dusting
• 4 tsp baking powder
• 1/4 teaspoon baking soda
• 3.5 tsp ground cinnamon
• 1 teaspoon of salt
• 1/4 teaspoon freshly grated nutmeg
• 1 and 2/3 cups granulated sugar
• 3 tablespoons of margarine
• 1 large egg and 1 egg yolk
• 1/4 cup buttermilk or kefir
• 1 tsp vanilla extract
• 1/4 cup powdered sugar
• Vegetable oil for frying

Preparation:

1. Core the apples and roughly chop them (leave the skin on). In a medium saucepan over medium heat, combine the apples with 1.5 cups apple juice and cook until soft, about 8 minutes. Continue cooking, uncovered, until the apples are tender and the juice has almost evaporated, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the puree; you should get about 1 cup (if necessary, reduce the mixture a little further). Let cool slightly.
2. In a medium bowl, whisk together flour, baking powder, baking soda, 1.5 teaspoons cinnamon, salt, and nutmeg.
3. In another bowl, beat 2/3 cup granulated sugar and margarine on medium speed with a mixer until fine crumbs form. Beat in the egg and yolk, then gradually add the applesauce. Be careful not to let the batter gather at the edges of the bowl. Fold in half the flour mixture, then the buttermilk and vanilla extract, then the remaining flour mixture. Beat until a sticky dough forms, but not for too long.
4. Place the contents of the bowl on a lightly dusted sheet of parchment paper and, pressing with your palms, form into a rectangle measuring 18 x 28 cm, about 1 cm thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Meanwhile, prepare the glaze: Bring the remaining 1 cup apple juice to a boil in a small saucepan over medium heat and reduce to 1/4 cup. Add the powdered sugar and stir until the glaze is smooth and glossy.
6. For sprinkling: In a shallow bowl, combine the remaining 1 cup granulated sugar and 2 teaspoons cinnamon. Set the icing and cinnamon sugar aside for later use.
7. In a large heavy-bottomed saucepan, add 2 inches of vegetable oil and heat over medium-high heat to 350°F (180°C) (check with a candy thermometer). Line a baking sheet with paper towels. Cut 12 circles from the chilled dough using 2.5- or 3-inch cookie cutters, then cut out circles in the center using a 1-inch cookie cutter (or use a donut cutter). Drop 2-3 at a time into the hot oil. donut and fry until golden brown, 1-2 minutes per side, adjusting the heat as needed. Place on a paper towel to drain excess oil.
8. Dip one side of each donut into the glaze, let any excess drip off, then dip the donut in cinnamon sugar, either the glazed side only or the entire donut, depending on your preference. Serve warm.