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Start by slicing the apple in small half-moons and then in half again. You are looking to get small slices. If you prefer, you can also small dice the apples.
Get a medium sauté pan hot over medium-high heat with about a tablespoon of canola oil in the pan. Once hot, add the apples just long enough to start to soften them.
After you have cooked them to the desired texture you can add a small amount of Fustini’s Cinnamon Pear balsamic vinegar to season them.
To begin the donut dough, start by adding the eggs to the sugar and mix until you see ribbons. Once you have reached ribbons add everything but the cake flour. You can use a food processor for this. Once you have added everything but the cake flour, remove from the food processor and place into a bowl and fold in the cake flour as well as the apples.
Set your fryer to 375°F and drop small donut holes into the fryer. Make sure you shake the basket of the fryer after you drop the dough in so they do not stick to the bottom of the basket. This will take about 7-10 minutes to fry to a beautiful golden brown.
While the donuts are cooling, you can begin the glaze. Start by mixing the milk with the peanut butter and sugar. Once mixed thoroughly and smooth you can add the bourbon. Place the donuts on a plate and drizzle the glaze atop of the donuts!
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