Welcome to Apple Trees, this site is fanatical about anything to do with apples and apple trees. Our fanaticism started when we planted our dwarf apple tree in our small back garden. Gradually, this became an obsession and to cut a long story short, we bought some land and started our own orchard.

To say our apple trees are our passion would be an understatement. We will be gradually adding lots of photos and apple trees articles, including growing apple tree guides, guide on dwarf apples trees, apple recipes, apple tree growing and much more!

You will be able to buy apple trees here also! Apple trees for sale around the UK will be listed, as will review guides and how to buy apple trees.

2 Responses to “I Want Recipes For Common Bakery Items Like Jelly Doughnuts, Long Johns, Apple Fritters, Glazed Doughnuts…?”Apple trees

1. Kimberly H
   February 2nd, 2010 - 12:48 am

   Cake Doughnuts
   Ingredients
   Serving: Makes 20
   2 quarts canola oil
   2 cups all-purpose flour, plus more for dusting
   1/4 cup sour cream
   1 1/4 cups cake flour, (not self-rising)
   3/4 cup granulated sugar
   1 1/2 teaspoons baking powder
   1/2 teaspoon baking soda
   1 1/2 teaspoons coarse salt
   1 1/2 teaspoons freshly grated nutmeg
   1 active dry yeast, or 0.6 ounces cake yeast
   3/4 cup plus 2 tablespoons nonfat buttermilk
   1 extra-large whole egg
   2 extra-large egg yolks
   1 teaspoon pure vanilla extract
   1 1/4 cups nonmelting or confectioners’ sugar
   Directions
   Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees;. Lightly dust a baking pan with all-purpose flour, and line a second one with paper towels; set both aside.
   Meanwhile, place sour cream in a heat-proof bowl or top of a double boiler; set over a pan of simmering water. Heat until warm to the touch. Remove from heat; set aside.
   In a large bowl, sift together all-purpose flour, cake flour, granulated sugar, baking powder, baking soda, salt, and nutmeg. Make a large well; place yeast in center. Pour warm sour cream over yeast, and let sit 1 minute.
   Place buttermilk, whole egg, egg yolks, and vanilla in a medium bowl; whisk to combine. Pour egg mixture over sour cream. Using a wooden spoon, gradually draw flour mixture into egg mixture, stirring until smooth before drawing in more flour. Continue until all flour mixture has been incorporated; dough will be very sticky.
   Sift a heavy coat of flour onto a clean work surface. Turn out dough. Sift another heavy layer of flour over dough. Using your hands, pat dough until it is 1/2 inch thick. Using a 2 3/4-inch doughnut cutter, cut out doughnuts as close together as possible, dipping the cutter in flour before each cut. Transfer doughnuts to floured pan, and let rest 10 minutes, but not more.
   Carefully transfer four doughnuts to hot oil. Cook until golden, about 2 minutes. Turn over; continue cooking until evenly browned on both sides, about 2 minutes more. Using a slotted spoon, transfer doughnuts to lined pan. Repeat with remaining doughnuts.
   Gather remaining dough scraps into a ball. Let rest 10 minutes; pat into a 1/2-inch-thick rectangle. Cut, let rest 10 minutes, and cook.
   When cool enough to handle, sift nonmelting sugar over tops; serve immediately.
   Crispy and Creamy Doughnuts
   Yields: 18 servings
   “I have tried so many versions of glazed doughnuts, and this one finally came out perfect! Just like the ones at my favorite doughnut shop.”
   INGREDIENTS:
   2 (.25 ounce) envelopes active
   dry yeast
   1/4 cup warm water (105 to
   115 degrees)
   1 1/2 cups lukewarm milk
   1/2 cup white sugar
   1 teaspoon salt
   2 eggs
   1/3 cup shortening 5 cups all-purpose flour
   1 quart vegetable oil for frying
   1/3 cup butter
   2 cups confectioners’ sugar
   1 1/2 teaspoons vanilla
   4 tablespoons hot water or as
   needed
   DIRECTIONS:
   1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
   2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
   3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
   4. Melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
   5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
   Long Johns
   Submitted by: DONNAE3
   Rated: 4 out of 5 by 1 members Prep Time: 15 Minutes
   Cook Time: 6 Minutes Ready In: 1 Hour 31 Minutes
   Yields: 24 servings
   “These doughnuts are a classic breakfast item. Flavor your glaze with chocolate or maple spread for different flavors.”
   INGREDIENTS:
   3 (.25 ounce) envelopes active
   dry yeast
   1/2 cup warm water
   1/2 cup shortening
   1 cup boiling water
   1 cup canned evaporated milk
   2 eggs, beaten
   1/2 teaspoon ground nutmeg 1/2 cup white sugar
   2 teaspoons salt
   8 1/2 cups all-purpose flour
   1 quart oil for frying, or as
   needed
   3/4 cup confectioners’ sugar
   1 tablespoon water, or as
   needed
   DIRECTIONS:
   1. In a small bowl, dissolve the yeast in 1/2 cup lukewarm water. Set aside until bubbly, about 10 minutes. In a large bowl, dissolve shortening in 1 cup of boiling water. Cool to lukewarm.
   2. Mix the evaporated milk, eggs, nutmeg, sugar and salt into the shortening and water. Stir in the yeast mixture and one cup of the flour until well blended. Gradually mix in remaining flour 1 cup at a time until dough is firm enough to remove from the bowl. Knead for about 5 minutes on a lightly floured surface, or until smooth. Let rest for 10 minutes.
   3. Roll the dough out on a floured surface to 1/4 inch thick. Cut into strips 1 inch wide and 6 inches long. Place onto waxed paper, and let rise until doubled in size, about 1 hour.
   4. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Carefully remove the Long Boys from the waxed paper and place a few at a time in the hot oil. Fry for about 3 minutes per side, or until light brown. Set over wire racks to drain. Drizzle with glaze.
   5. To make the glaze, mix the confectioners’ sugar with enough water to make it able to drizzle in a long strand. Adjust amounts if necessary.
   Apple Fritters I
   Submitted by: Pat
   Rated: 4 out of 5 by 34 members Prep Time: 25 Minutes
   Cook Time: 10 Minutes Ready In: 35 Minutes
   Yields: 20 servings
   “Apple rings battered with a hint of nutmeg, deep fried and dusted with confectioners’ sugar.”
   INGREDIENTS:
   2 cups all-purpose flour
   1/4 cup white sugar
   1 tablespoon baking powder
   1/2 teaspoon ground nutmeg
   1 teaspoon salt
   2 eggs 1 cup milk
   2 quarts oil for deep frying
   4 large apples, peeled and
   cored
   1/2 cup confectioners’ sugar for
   dusting
   DIRECTIONS:
   1. In a medium bowl, mix together flour, sugar, baking powder, nutmeg and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth.
   2. Heat oil to 375 degrees F (190 degrees C) in a deep fryer or heavy bottomed deep pot or skillet.
   3. Slice apples into 1/2 inch rings. Dip apple slices in batter and fry, a few at a time, turning once, until golden. Drain on paper towels and dust with confectioners’ sugar.
   Jelly Doughnuts
   Submitted by: Charlie McHugh
   Rated: 4 out of 5 by 8 members Yields: 24 servings
   “A jelly-filled yeast doughnut is made from a sweet batter spiked with nutmeg and then deep-fried.”
   INGREDIENTS:
   1 cup warm milk (110 degrees
   F/45 degrees C)
   1/3 cup water
   1 egg, beaten
   3 tablespoons margarine,
   melted
   3/4 cup white sugar 4 1/2 cups bread flour
   1 teaspoon salt
   1 1/2 teaspoons ground
   nutmeg
   1 tablespoon active dry yeast
   3/4 cup any flavor fruit jam
   2 quarts vegetable oil for frying
   DIRECTIONS:
   1. In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle.
   2. Once cycle is completed, turn dough out onto a floured board and let rest for ten minutes.
   3. Roll dough out to 1/4 inch thickness. With floured cookie cutter, cut into 2 1/2 inch rounds.
   4. Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinch edges together firmly. Place sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
   5. Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels.

   APPLE TREES
   I Want Recipes For Common Bakery Items Like Jelly Doughnuts, Long Johns, Apple Fritters, Glazed Doughnuts…?
2. MICHAEL L
   February 2nd, 2010 - 12:59 am

   http://www.thefoodnetwork.com

   APPLE TREES
   I Want Recipes For Common Bakery Items Like Jelly Doughnuts, Long Johns, Apple Fritters, Glazed Doughnuts…?