For the dough
- 2 ¾ cups unbleached all-purpose flour, plus more to knead the dough
- 1 ¼ cups hazelnut meal
- 1 tablespoon freshly grated nutmeg
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 1 cup unsweetened applesauce, preferably homemade
- 1 cup sugar
- ½ cup sour cream
- ¼ cup (½ stick) unsalted butter, melted and cooled
- 2 eggs
- 1 egg yolk
- Canola or other neutral-flavored oil, for deep-frying
For the glaze
- 2 cups confectioners’ sugar
- ¾ cup unsweetened applesauce, preferably homemade
- 2 to 4 tablespoons apple cider
- Pinch kosher salt
How to Make It
In a large bowl, thoroughly whisk together the flour, hazelnut meal, nutmeg, baking powder, baking soda, and salt, breaking up any lumps.
In a medium bowl, whisk together the applesauce, sugar, sour cream, butter, eggs, and egg yolk. Make a well in the dry ingredients and add the wet ones, gradually pulling in the dry ingredients and stirring just until combined. The dough will be very soft and sticky. Cover the bowl and refrigerate the dough for 1 hour.
While the dough chills, make the glaze. In a shallow, wide bowl, whisk together the sugar, applesauce, 2 tablespoons of cider, and a pinch of salt. Add more cider as necessary, whisking to achieve a thick, smooth glaze the consistency of honey. Set the glaze aside while you finish the doughnuts.
After 1 hour, turn the dough out onto well-floured work surface and knead it lightly until it is smooth, adding flour as needed. Pat the dough out into ½-inch thickness and cut it out using a floured 2 ½ inch doughnut cutter or 2 round cutters, one approximately 2 ½ inches and a smaller one ¾ to 1 inch. Gently knead the scraps together, reroll, and cut again until you have a dozen.
Preheat a deep fryer or heat several inches of oil in a deep pot to 350°F. Fry the doughnuts and holes 2 or 3 at a time, turning them as they rise to the surface. They should be turned no more than 2 times and will take a total of 2 to 3 minutes. When they’re ready, they’ll be golden brown. Remove to a pan lined with paper towels to drain and glaze while still warm.
To glaze the doughnuts, add them to the bowl of glaze one at a time, turning over to coat both sides. Shake off any excess glaze and set aside to dry on a baking rack or a baking sheet lined with parchment paper.