Apple Cider and Doughnuts Oct 6 Written By Michael Leich PrintWith ImageWithout ImageApple Cider Doughnuts and Cider Yield 12Prep time30 MinInactive time1 HourTotal time1 H & 30 MIngredientsCider10-12 apples (mix of granny smith, gala, honeycrisp and fuji)Doughnuts1/4 C of cider concentrate570g all-purpose flour1.5t kosher salt2t baking powder.75t baking soda2t ground cinnamon1/2t ground nutmeg1t vanilla extract170g buttermilk125g sugar75g light brown sugar75g (~6T) unsalted butter, room temp2 room temp eggs1Q vegetable oil for frying100g sugar1T ground cinnamonEquipmentBlender or food processorStand mixerStrainerSauce panBiscuit cutterDutch oven or heavy bottom panThermometerRolling pinFood scalePyrexInstructionsCiderUsing a mix of granny smith, gala, honeycrisp and fuji apples, chop them into pieces and put them in a blender (you will need to do this in batches)Blend until you have a puree. Dump the puree in a fine mesh strainer set over a bowl or pyrex and press over and over until majority of liquid is out of the puree. Discard puree and repeat with the rest of the applesDoughnutsTaking around 550mL of cider (ideally using the fresh pressed you just created), dump it into a large bottom saute pan and reduce until you are left with just a bit more than 1/4 cup of liquid. Set aside to let cool completelyCombine flour, baking powder, baking soda, cinnamon, nutmeg, salt together in a bowl and set aside. Combine buttermilk, cider concentrate, vanilla in a bowl and set aside.Using the paddle attachment of a stand mixer, cream together butter, 125g of granulated sugar and brown sugar. Add part of your dry ingredients to the stand mixer bowl and mix together. Add half of your wet ingredients and mix together. Repeat until all of your dry and wet ingredients are combined. Cover and let sit in fridge for about an hourBegin heating oil in a heavy bottom pan until it reaches 330°F. Generously flour your work surface and roll out your dough until it is about 1/4" to 1/2" thick. Mix together 100g of granulated sugar and cinnamon in a bowl, set aside.Using a biscuit cutter, cut out doughnut outside shape and then using a smaller cutter, or the opposite end of a frosting tip, cut out the doughnut center. Set cut pieces aside and repeat until you've cut as many out of the dough as possibleGently lower doughnuts, and holes, into oil and fry for 2-3 minutes each side until golden brown. Set aside on paper towel and toss in cinnamon sugar mixture and enjoyhttps://daddoingdinner.com/recipes/apple-cider-doughnuts Michael Leich
Apple Cider and Doughnuts Oct 6 Written By Michael Leich PrintWith ImageWithout ImageApple Cider Doughnuts and Cider Yield 12Prep time30 MinInactive time1 HourTotal time1 H & 30 MIngredientsCider10-12 apples (mix of granny smith, gala, honeycrisp and fuji)Doughnuts1/4 C of cider concentrate570g all-purpose flour1.5t kosher salt2t baking powder.75t baking soda2t ground cinnamon1/2t ground nutmeg1t vanilla extract170g buttermilk125g sugar75g light brown sugar75g (~6T) unsalted butter, room temp2 room temp eggs1Q vegetable oil for frying100g sugar1T ground cinnamonEquipmentBlender or food processorStand mixerStrainerSauce panBiscuit cutterDutch oven or heavy bottom panThermometerRolling pinFood scalePyrexInstructionsCiderUsing a mix of granny smith, gala, honeycrisp and fuji apples, chop them into pieces and put them in a blender (you will need to do this in batches)Blend until you have a puree. Dump the puree in a fine mesh strainer set over a bowl or pyrex and press over and over until majority of liquid is out of the puree. Discard puree and repeat with the rest of the applesDoughnutsTaking around 550mL of cider (ideally using the fresh pressed you just created), dump it into a large bottom saute pan and reduce until you are left with just a bit more than 1/4 cup of liquid. Set aside to let cool completelyCombine flour, baking powder, baking soda, cinnamon, nutmeg, salt together in a bowl and set aside. Combine buttermilk, cider concentrate, vanilla in a bowl and set aside.Using the paddle attachment of a stand mixer, cream together butter, 125g of granulated sugar and brown sugar. Add part of your dry ingredients to the stand mixer bowl and mix together. Add half of your wet ingredients and mix together. Repeat until all of your dry and wet ingredients are combined. Cover and let sit in fridge for about an hourBegin heating oil in a heavy bottom pan until it reaches 330°F. Generously flour your work surface and roll out your dough until it is about 1/4" to 1/2" thick. Mix together 100g of granulated sugar and cinnamon in a bowl, set aside.Using a biscuit cutter, cut out doughnut outside shape and then using a smaller cutter, or the opposite end of a frosting tip, cut out the doughnut center. Set cut pieces aside and repeat until you've cut as many out of the dough as possibleGently lower doughnuts, and holes, into oil and fry for 2-3 minutes each side until golden brown. Set aside on paper towel and toss in cinnamon sugar mixture and enjoyhttps://daddoingdinner.com/recipes/apple-cider-doughnuts Michael Leich
