| This recipe is liked by 0 person(s). |
DOUGHNUTS - Apple Cider Doughnuts
Nb persons: 0
Yield: 36 small doughnuts
Preparation time:
Total time:
Source:
| Apple Cider Doughnuts Parade Doughnuts need not be a labor of love, and these simple drop doughnuts prove just that with their simplicity. Apple cider is boiled and reduced down to concentrate the flavor, while yogurt is added to a yeasted dough for a bit of tang. The sour-sweet combination makes for a super-tasty doughnut that can be shaken with powdered sugar or a cinnamon-sugar. For a light or fluffy doughnut, make sure you don’t overmix the batter, which will stimulate the gluten in the flour and create a tougher texture. INGREDIENTS | |
| 5 cups | all-purpose flour |
| 3 Tbsp | baking powder |
| 1 tsp | ground cinnamon |
| 1 tsp | ground nutmeg |
| 1 Tbsp | salt |
| ½ cup (1 stick) | unsalted butter, at room temperature |
| 1 cup | granulated sugar |
| 3 large | eggs |
| ½ cup | plain yogurt |
| 1 Tbsp | vanilla extract |
| 2 cups | apple cider, boiled until reduced by half (1 cup total) |
| Vegetable oil, for frying | |
| 1 cup | powdered sugar, or 1 cup granulated sugar plus 1 tsp ground cinnamon |
DIRECTIONS
In a medium bowl, add the flour, baking powder, cinnamon, nutmeg, and salt. Stir to combine thoroughly and set aside.
In the bowl of an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl, if necessary. Add the eggs one at a time, mixing well until incorporated, making sure to scrape the sides of the bowl between each addition.
Once the eggs are blended fully, add half of the dry ingredients and mix until well combined, about 1 minute. Pour in the yogurt and vanilla and mix briefly, until just combined. Add the remainder of the dry ingredients and mix until incorporated. These last 2 steps should take 1 minute total.
Add the reduced apple cider to the bowl and mix until just combined — there may be a few lumps. Cover the surface of the dough with a layer of plastic wrap and refrigerate until cold, 2 to 3 hours.
Turn the dough out onto a floured countertop and knead it briefly to even it out into a soft mound. The dough should be soft with a smooth surface; it won’t need much flour incorporated. Pat or roll the dough into a wide rectangular shape about 1 ½ inches thick. Using a knife, cut the dough into small 2-inch squares.
When you’re ready to fry the doughnuts, add about ½ inch of oil to a large sauté pan, and set the pan over medium heat. The oil is ready when it hits 375 degrees F, or a small piece of dough dropped in bubbles quickly and floats. Using a small spatula, drop the doughnuts into the hot oil and fry, being careful not to overcrowd the pan. Cook on one side until golden brown, about 2 minutes, and turn over. Cook the other side until golden brown, another 2 minutes or so. When they’re brown, drain the doughnuts on several layers of paper towel or on a paper bag and cool slightly. Once they’re cool enough to handle, but still warm, either shake powdered sugar over them or toss in cinnamon-sugar.
Any extra dough can be shaped, cut and frozen for frying at a later date.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe