Apple Donut

Optionally dust the pan lightly with flour as well; the donuts will release from the pan more easily.

If the grated apple is very juicy, squeeze it briefly to prevent the batter from becoming too wet.

All ingredients should be at room temperature so the mixture combines faster and more evenly.

Stir only until no dry flour remains to keep the donuts tender.

Put the batter into a freezer bag and cut off a roughly 2 cm corner, then pipe the batter neatly into the pan.

Near the end, do the skewer test: no wet batter should cling to the skewer.

Turn them out only after a few minutes so they don't break and release cleanly.

For icing, let the donuts cool completely so the glaze sets evenly.