Apple Cider Doughnuts

Apple Cider Doughnuts

Servings: 12

Prep Time:  35 minutes

Cook Time:  10 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

 

Ingredients for Cake:

  • 2 ½ cups (354 grams) all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cardamom
  • 1 teaspoon kosher salt
  • ½ cup boiled cider (or 4 cups apple cider boiled and reduced to a syrup consistency, which should yield about ½ cup)
  • 3 tablespoons Braggs apple cider vinegar
  • ½ cup granulated sugar
  • ¼ cup buttermilk, plus extra as needed
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 large egg
  • 1 large egg yolk
  • 2 quarts vegetable oil, for frying

Ingredients for the Cinnamon Sugar:

  • 1 cup granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • Pinch of kosher salt

Procedure:

  1. In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom and salt.
  2. In a separate medium bowl (or the pot used to reduce the apple cider) whisk together the boiled cider (or reduced apple cider), apple cider vinegar sugar, buttermilk, butter, egg and egg yolk.
  3. Add half of the dry ingredients to the wet and whisk until completely smooth. Switch to a spatula or clean hands to mix in the remaining dry ingredients until the dough just comes together. (You can refrigerate your dough now for up to 24 hours.)
  4. Cut or tear parchment paper into 4 inch by 4 inch squares then arrange them on two sheet trays. Lightly spray with cooking spray or dust with flour.
  5. Generously flour your countertop, turn the dough out onto the floured surface and dust the top of the dough with more flour. Gently roll the dough into a ½ inch thick round. Using a 3 inch ring cutter dipped in flour before each cut, cut out 10 circles. Use a 1 inch ring cutter dipped in flour before each cut to cut out the center of each circle. Set the doughnut holes onto a few of the parchment squares and the doughnuts on separate parchment squares.
  6. Gather up the dough scraps and knead into a cohesive ball. Roll out to ½ inch thick round and cut out 2 more doughnuts. Transfer the trays to the fridge while the oil heats.
  7. Pour the oil into a 6 quart dutch oven or stockpot and heat to 350°F on medium high heat.
  8. While the oil is heating make the cinnamon sugar: in a large mixing bowl stir together the granulated sugar, cinnamon and salt. Taste and add more cinnamon if desired.
  9. Line a sheet tray with paper towels or a dishcloth and top with a cooling rack. Use the parchment squares to carefully transfer 2 or 3 donuts (don’t overcrowd the pot!) to the oil, removing the parchment paper. Fry for 1 minute then use a spider or slotted spoon to flip over and fry for 1 more minute, or until deep, golden brown. Transfer to the cooling rack and place a few more doughnuts in the oil.
  10. Toss the doughnuts and donut holes in the cinnamon sugar while still warm (I do the ones that just came out of the fryer while the new ones are frying).
  11. Eat while warm!

 

 

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