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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Apple Cider Doughnuts aren't a new thing, but I played around with them a bit to make them a lil richer and to add a caramel apple glaze. These aren't yeast raised doughnuts, so they are a lil dense and heavy, which makes oil temperature that much more important! Read more ! :) Ingredients:
1/2 cup apple cider |
3t butter, softened |
2 eggs |
1/2cup brown sugar |
3t honey |
1/3 cup buttermilk |
3 cups flour(keep another cup or so handy, for flouring surface and in case dough needs a lil more) |
2t baking powder |
1t baking soda |
1/4-1/2t fresh ground nutmeg |
1/2t cinnamon |
1/2t salt |
oil, shortening or lard for frying(i recommend shortening or lard) |
for caramel apple glaze |
2 cups powdered sugar |
1/2 cup caramel ice cream topping |
apple cider to thin |
for traditional cider glaze |
2 cups powdered sugar |
1/4 cup apple cider |
dash of vanilla |
for sugar/cinnamon coating |
1/2 cup granulated sugar |
1/2 cup brown sugar |
1/2-3/4t cinnamon |
Directions:
1. Heat cider in small, heavy sauce pan over medium heat and simmer until reduced by half. Should take 15-20 minutes or so, but watch it. If it gets away from you and you reduce it too much, stir in some more cider and keep it going til you get about 1/4 cup.
2. Meanwhile, beat butter, honey and brown sugar in electric mixer.
3. Add eggs, one at a time, mixing well between them.
4. Slowly add buttermilk, then slightly cooled cider reduction and beat well.
5. Mix dry ingredients together and add them, slowly mixing. Don't over mix, at this point.
6. Refrigerate about 20 minutes or so, and get stuff ready for your oil heating and your glazes. See Photo
7. Oil should be heated in a large, heavy pan(I use cast iron), and please use a thermometer. You will want the oil around 350, but it's important to keep it between 340-360, if possible. Too low, and the doughnuts will take on too much oil, too high, and the outsides will burn or get overdone, but the middles won't be completely cooked.
8. Prepare glazes by combining all ingredients for each kind and setting aside.
9. Put cinnamon/sugar mixture in a large zipper bag, if using. It's easier to toss the doughnuts and holes in that. :)
10. Remove dough from fridge and roll out on floured surface.(I like silpat) to about 1/2inch thick. No less.(trust me...me and rolled dough? Yeah, not the best of friends... do as I say, not as I did, and roll the dough to AT LEAST 1/2inch, maybe a lil more...yours will be better than mine See Photo. :) Cut will 2 1/2-3 inch biscuit or doughnut cutter See Photo. Reserve the middles! You can also forgo the doughnut shape altogether and just drop losely molded dough balls into the fryer, or cut doughnut holes out on their own.
11. Fry in several batches for just about 4 minutes, total. These will prolly only need 2 minutes or so on each side. They will puff up and turn golden brown.
12. Drain on cooling rack over foil covered baking sheet.
13. As soon as you drop your next batch in, dip your warm doughnuts into the prepared glaze of choice, twirl and set back on cooling rack.
14. Or, toss with cinnamon/sugar(this has to be done right from the fryer, or none will stick)
15. Or, wait until all done and ice them, more like a cookie. This will give you a thicker coating. So, whichever you prefer.
16. Have a glass of cold milk handy!
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