Switch to a dough hook and add 2 cups of the flour and mix, then add 1/4 C of flour at a time until the dough gathers around the hook and cleans the side of the bowl. don't add too much flour
Turn out and knead, place in an oiled bowl and let rise 1 hour
Filling
peel, core and slice apples, cut into small pieces
melt butter, cinnamon, nutmeg and sugar over medium heat
stir in apples, 3 Tbsp water and lemon juice
cover and cook stirring occasionally 4-6 min until slightly soft
in a small bowl combine cornstarch and water, add to pan stirring, cook apples until soft and filling is thickened, let bubble 1 min
Syrup
In a medium saucepan, combine sugars, syrup, and butter.
Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 5-8 minutes.
Remove from heat and cool 5 minutes.
Stir in whipping cream
Stir in Red Dye
Brain
Preheat oven to 350
Spread the walnuts onto a baking sheet and sprinkle with some salt
cook for 8-10 mins, until golden, let cool
Doughnut Assembly
Roll out about 1/4 inch thick and cut into 3 inch rounds
Get half of the circles damp with some water around the edges
fill HALF of the circles with about 1 Tbsp of apple filling
top with the other half and press into place, re-cut to SEAL the edges
place on baking sheet and let rise 20 mins, about doubled in size
Preheat the oven to 400
Bake doughnuts for 5-8 mins
Glaze
Mix the powdered sugar, cinnamon, milk and vanilla
Assembly
Dip the warm doughnuts in the glaze
dip each walnut in the caramel sauce, and place on top of doughnuts