Wednesday, November 01, 2017

Apple cider donuts

Clearly I hit a nerve with my picture of the donuts I made the other day. I should post food pictures more often. My stats would skyrocket. Here is the recipe that so many people requested. I have had this for so long I cannot remember where I got it, thus cannot attribute it. I hate that. Anyway, here it is. It is incredibly easy, so go ahead and try making them yourselves.

Apple Cider Donuts - makes 1 dozen (though you must know I triple this when I make it, right?)

1 1/2 C. flour
2/3 C. sugar
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. salt
2 eggs
1/3 C. apple cider
4 TBSP butter, melted
Vegetable oil for frying

In a large bowl, sift (or stir well with a fork like I do) together the dry ingredients. In a separate bowl, whisk together the eggs and the cider, then stir in the melted butter. (Do let the butter cool just a little bit, or you will scramble your eggs.) Make a well in the flour mixture and stir in the wet ingredients. Turn the soft dough onto a lightly floured surface and put it into a 1/2-inch high round. (I first knead the dough five or six times to make it into a soft dough. You really can't do that with a fork in the bowl. Don't do it too much, though, or your dough will get tough.) Heat 3-inches of oil in a deep pot over medium heat. Use a donut cutter (or biscuit cutter or glass) to form rings. If you need to poke the holes, you can do it with your fingers or use a knife to cut out small circles. I've done it both ways. I sometimes fry the donut holes, and sometimes I knead them back into the dough for more donuts. Depends on how I feel. I stack my cut out donuts on parchment paper, to stop them from sticking together or to the counter too much. It helps to lightly flour the parchment paper as well. Once the oil begins to bubble, take a little bit of dough to see if it is hot enough. Drop it in. If it sinks down to the bottom, but then rises too the top fairly quickly, your oil is ready. Carefully lower a donut into the oil. I use a slotted spatula. You can cook more than one at a time, but don't let them touch. Once a donut rises to the surface and begins to brown a bit, flip it over with a spatula to cook the other side. The should be done in 2-3 minutes. If they are pretty thick, give them a little more time. It helps to eat the first one to double check you are getting them cooked through. I find this to be a very important step, be sure not to leave it out. Drain the cooked donuts on paper towels. Stir together the glaze and spoon it over the donuts.

Apple Cider Glaze

Mix together 1 1/2 C. powdered sugar and 3 TBSP apple cider

Enjoy. We're back in a donut phase, so I'm feeling as though I want to try other varieties. Pumpkin donuts would be good...

2 comments:

Donna said...

Doesn't sound too hard and I have all the ingredients if you count instant spiced cider (I do). I wonder if the spices should be changed if my cider is already spiced? And 12 dozen? Really...like 144 donuts? that's a lot of donuts even for me. What is diameter? Wouldn't they be fine without holes?

Wish me luck.

thecurryseven said...

Oh my goodness... I think I need to change that. I wish it made 144 donuts with just 2 1/2 cups of flour. That would be awesome. But sadly, just one dozen. Thank you for proofreading.

And, smell your spiced cider after you make it. If it smells strongly, I would reduce the spices a bit. It might take a little trial and error to find out what you like best.

Diameter... well, donut-sized. Maybe 3-ish inches in diameter? And I'm not sure I would make them without holes. It would be difficult to get them really cooked all the way through.

e

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