Spiced Cider Doughnuts

By -

These are so very good—I give them a 9. This is the second recipe I’ve tried, and this one is the best. I am keeping this one and am done looking. This came from Fine Cooking magazine, and I put my changes below in bold.


Spiced Cider Doughnuts

By Tony Rosenfeld October/November 2018 Issue

For the dough
  • 2-1/2 cups apple cider When mine reduced down, it wasn’t a full 1/2 cup. It was scant.
  • 4 oz. (8 Tbs.) unsalted butter, at room temperature I cut this in half
  • 1/2 packed cup light brown sugar I cut this in half
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 Tbs. pure vanilla extract
  • Zest of 1 lemon (about 1 Tbs.) I left this out
  • 16 oz. (3-1/2 cups) all-purpose flour; more for dusting weigh this
  • 1 Tbs. baking powder
  • 1 tsp. table salt
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground allspice I also added 1/8 tsp. nutmeg
For frying
  • 14 cups sunflower or canola oil We use vegetable shortening, a MUST
  • 1 cup granulated sugar I used 1/2 of this and ended up with tons leftover
  • 1 Tbs. ground cinnamon

You boil the cider for about 30 minutes, until it is reduced to 1/2 cup. I made my dough in the Bosch. So, essentially, you beat the sugar and the butter until fluffy, and then add the eggs. Then, you add the reduced cider, the buttermilk, and the vanilla. Combine the dry ingredients separately, and then add the flour in thirds until a dough forms, about 3 minutes. Then, you take a jelly roll pan and put a piece of parchment on it. You sprinkle this with flour (it said 1/3 cup). You put the STICKY dough onto the pan, and then add a bit more flour on top and shape it into a rectangle that is about 1/2 inch thick. Then, you put it in the fridge for at least 2 hours. You cut it into 6 doughnuts, and then you heat your Crisco to 350 degrees.  We bought a cool tool that is like a a round fry spoon that lets you dip them into the oil easily. You fry 3 doughnuts at a time. You fry for 90 seconds, turn with a fork, and fry for another 90 seconds or so. They turn a deep brown. The holes fry faster. Drain them on paper towels and then dip them in the cinnamon sugar mixture.

https://www.finecooking.com/recipe/spiced-cider-doughnuts#jump-to-recipe-reviews

Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more