Apple cider is usually too sugary for the yeast to grow properly. If you want to try to omit the water to make a stronger cider mix, be sure to proof the yeast first. We used home made unprocessed apple cider for these and they had a nice cider taste.
Ingredients
- 4 c apple cider 36 oz
- 2 oz unsalted butter cold
- 2 1/4 tsp instant yeast
- 1/4 c Water
- 3 3/4 c flour – all purpose 18 ¾ oz
- 1 large egg room temp
- 1 tsp cardamom
- 1 tsp cinnamon
- 1 tsp salt
- 1 quart cooking oil
Sugar topping
- 1 c sugar
- 2 Tbl ground cinnamon
- 1/2 tsp cardamom
- 1/2 tsp cardamom
Servings: dozen and a lot of "holes"
Instructions
- In a large saucepan, bring 32 oz apple cider to a boil, then reduce heat and simmer, reducing cider to one cup.
- Remove from heat, add cold butter and cool to about 110°F (will not feel warm if you put your finger in it).
- In large mixing bowl combine warm water, yeast and 1/2 cup flour, mixing until it forms a thick batter.
- Cover the bowl and set it aside for 30 minutes.
- With the mixer running on low, add egg, cardamom, cinnamon, salt and reduced cider to the batter.
- Add 2 cups (10 oz) of flour and mix until it forms a thick batter.
- Using a dough hook add the remaining 1 1/4 cups (6 1/4 oz) of flour. The dough will start out quite sticky.
- Knead on medium low speed for 5 minutes until the dough clings to the hook and clears the sides of the bowl.
- If working by hand, mix in as much of the flour by hand before turning out onto a floured surface and kneading in the remaining flour.
- Knead for 5 minutes adding a few more tablespoons of flour if needed.
- Knead into a smooth ball before placing the dough into a lightly oiled bowl, turning once to coat the dough.
- Cover and set the dough aside at room temperature for 1-1 ½ hours until it's doubled in volume.
- Handling the dough gently roll to ½" thick on a lightly floured surface.
- Use a 4" round cutter donut cutter - or two cookie cutters to get a donut with a hole- to cut donuts.
- Reroll the scraps of dough and continue cutting donuts until all the dough is used up.
- Brush the tops of the donuts lightly with oil. Cover the sheet pans with plastic wrap.
- Refrigerate the donuts overnight if desired.
- Allow the donuts to rise until almost doubled in size, about 1 hour. The time will vary based on the temperature of the room and the temperature of your dough (if you refrigerated the dough overnight they may take longer to rise).
- Heat 1 quart cooking oil to 350 °F in a large heavy pot.
- In small bowl combine sugar with cinnamon and cardamom. Set aside.
- Fry the donuts a couple at a time, about 2-3 minutes per side, until golden brown and puffy.
- After frying, immediately roll in the cinnamon sugar to coat.
- Cool on cooling rack.
- Best eaten slightly warm or within a couple of hours of frying.
Recipe Notes
Adapted from https://www.baking-sense.com/2019/10/24/yeasted-apple-cider-donuts/#recipe
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