Make up the donut mix according to manufacturer’s directions through benching the dough. Scale out dough into 5 pound duffs and place on a floured bench. Make the filling while the dough rests. When the dough is done resting, top with 16 oz of flavored apple filling and a heavy sprinkle of cinnamon (roughly .25 oz- .5 oz, depending on taste). Using a bench knife, begin to chop up the mixture, folding to mix until the dough pieces are silver dollar sized. You will need to add roughly 3-4 oz of extra flour during this process. Shape dough into a log, using more dusting flour as needed and slice 3 oz portions, placing dough directly on frying screen. Proof and fry according to manufacturer's directions on the bag and glaze while still warm.
For Bourbon Apple Filling: combine 16 oz apple filling, 6 g bourbon flavoring, and 6 g vanilla extract
For Bourbon Glaze: combine 1 pound glaze and 1.5 g bourbon flavoring
This is a great application for scrap raised A or raised A that has already been rolled more than once.
Alcohol, Boozy, McIntosh, Gala, Red Delicious, Granny Smith, Fuji, Honeycrisp, Golden Delicious, Doughnut