Apple Cider Donuts
Since I can no longer go trick or treating, this was my version of festive October fun. I always had homemade costumes as a kid and went as a princess several times. What would you dress up as?
- 10.5 g yeast
- 1⅓ c apple cider
- 60 g melted unsalted butter
- ½ c whole milk
- 84.5 g sugar
- 2 eggs
- 470 g flour
- ½ ts fine salt
- 1 ts baking powder
- ½ ts baking soda
- ½ ts cinnamon
- ⅛ ts nutmeg
- ⅛ ts allspice
- ⅛ ts cloves
- Oil or shortening for frying
- 3 c powdered sugar
- ½ c apple cider
- Gently warm your apple cider but make sure it’s not hot or it will kill your yeast. Sprinkle in your yeast. (Mine read at about 105)
- In a mixer, tip in all the following: butter, milk, sugar, and eggs. Mix to combine.
- In a separate bowl, weigh out and sift your flour, salt, baking powder/soda, and spices.
- In 3 or 4 separate additions, combine your flour mixture with your wet mixture.
- Cover with a towel and allow your dough to rest for 60 minutes in a warm/draft free place. (A cold oven or pantry works fine).
- Afterwards, on a lightly floured surface, knead your dough for about 5 minutes. You want to make sure you don’t add in too much flour or your finished product will be tough and dry.
- Roll out your dough to about a ¼-1/2 ” thickness and cut out donut shapes.
- Heat up your oil to 350-375 and fry in batches. Allow to cook 1-2 minutes on each side.
- Scoop with a slotted spoon and allow to drain and slightly cool.
- To make the glaze, whisk together the sugar and cider. Submerge each side of your donut into the glaze and sit on a cooling rack to set.
- These are best eaten the day of.
I cannot be held accountable for how many you eat. I will happily serve as your guinea pig and tell you this much: you can eat 9 and not die
Doughnuts & Donuts,
Your Squishy Monster ^.~