The doughnut apple wreath showstopper is a simple dessert decorated and transformed into a wreath with apple peel roses and fresh mint sprigs.
Like all apple cakes, this one is very good, soft, and fragrant thanks to the addition of hazelnuts.
Besides being delicious, it is a beautiful and presentable cake suitable for any occasion; it’s excellent for breakfast, as a dessert, or snack, to accompany tea or coffee, and is also perfect as a gift idea for a friend or for Mother’s Day.
Very easy to prepare, you just need to mix the ingredients like a regular cake and bake. Then with a little skill, you can decorate it with apple slices and peels, rolling them into roses and adding lots of fresh mint sprigs to make it even more inviting.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Doughnut Apple Wreath Showstopper
- 1 3/4 cups All-purpose flour
- 3/4 cups Sugar
- 3 eggs (medium)
- 3/4 cups Toasted hazelnuts (chopped)
- 5 1/2 tbsp Butter
- 1/2 cups Low-fat milk
- 3 apples
- 2 tsp Baking powder (about 1/2 packet)
- 1 Lemon peel (grated)
- to taste Ground cinnamon
- 2 tbsp Sugar
- to taste Lemon juice
- 1 1/2 tbsp Butter
- to taste Apples (slices and peel roses)
- to taste Ground cinnamon
- to taste Powdered sugar
Tools
- Electric whisk
- 20 cm Doughnut Pan
Preparation for the Doughnut Apple Wreath Showstopper
Wash the apples well, peel them, and set the peel aside. Cut the flesh into pieces and slices, place them in a pan with a knob of butter, 2 tablespoons of sugar, cinnamon, and the juice of half a lemon.
Soften them a bit, let them cool, and set aside.In a bowl, beat the eggs with the sugar; you can use either an electric or hand whisk. Add the chopped and slightly powdered hazelnuts, the grated lemon peel, continue by adding the softened butter, milk, and a pinch of cinnamon. Finally, add the sifted flour with baking powder, mix well into a creamy batter.
Pour half of the batter into a greased and floured doughnut pan, lay half of the previously cooked apples, leaving some for decoration, cover with the remaining batter, and finish with the other apple slices.
Bake the doughnut apple wreath showstopper in a preheated fan-assisted oven at 350°F for about 30 minutes
After baking, let the doughnut cool slightly, remove it from the pan, and decorate with the leftover apple pieces. Roll the peels to form roses, both large and small, add some mint sprigs and a dusting of powdered sugar, and the doughnut transforms into a beautiful apple wreath.
Storage
The apple doughnut keeps for about 2-3 days under a glass dome; you can always warm it for a few seconds in the microwave to make it even softer.
Tips
Use both red and yellow apples; the variety adds extra color to the doughnut.
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This article contains one or more affiliate links.
