These Homespun Apple Intoxicant Donuts are a little curly on the maximal, floodlit and fluffy on the privileged, and are dementedly operative swayback in homespun caramel sauce. There's thing change than biting into a warmed, homespun donut!
Apportion keeps weighty me "It's not fall", "It's too premature for dawdle recipes," "I don't necessity to eat any pumpkin things yet," and I'm over here on my 7th mass of Apple Intoxicant Donuts. Kidding, it's exclusive my 3rd lot.
He's ripe, in a way - the endure hasn't quite caught on to the whole transgress feeling yet. It's hot - but the leaves are play to travel! I can sensing occur in the air! Let the quit baking act! Booming clean heavenward.
Ingredients
- 3 cups apple cider
- 2 and 1/2 cups all-purpose flour
- 1 cup white whole wheat flour can sub all-purpose too
- 1/2 cup + 3 tbsp brown sugar packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp nutmeg
- 7 tbsp butter melted
- 2 eggs
- vegetable oil for frying
- cinnamon + sugar for coating the donuts
caramel sauce optional, for dipping
Instructions
- Reduce the apple cider: Cook the apple cider over medium high heat, stirring occasionally, until reduced to 1 cup, about 20 minutes. Let cider cool completely (pop it in the freezer or fridge to speed this up).
- Make the dough: While the cider cools, whisk together the flour, brown sugar, baking powder, baking soda, salt, and spices in a large mixing bowl. In a small mixing bowl, whisk together the melted butter, cooled apple cider, and the eggs. Add the wet ingredients to the dry ingredients and stir until everything is well incorporated. You will have a sticky, shaggy dough (see photo in blog post above).
- Chill the dough: Divide the dough in half. Lay a sheet of parchment paper on a baking sheet and dust the paper with flour. Add one half of the dough, and gently flatten it to a little less than 1/2" thick with floured hands. Cover with foil (or the parchment edges), repeat with the other half of the dough, and chill both pans in the freezer for 20 minutes. (See recipe note if you don't have room in the freezer)
- Fry the donuts: Pour oil in a large, heavy dutch oven or pot until it's 2-3 inches deep. Use a candy thermometer to measure the temperature - heat the oil to between 350 - 360 degrees Farenheit. (See note)
- Work with one pan of dough at a time so the other pan stays chilled (move the second pan from the freezer to the fridge after the 20 minutes so it doesn't freeze solid). Cut out donuts using a 3" glass/bowl or donut cutters. Cut out a 1" hole in the center with a donut cutter or freehand it with a knife.
- Do a test donut first. See tips in above blog post for monitoring the oil heat. If the oil is too hot, the donuts will be burnt on the outside and raw on the inside. If it's too cold, they'll won't be done on the inside.
- Fry the donuts, 2-3 at a time. Don't crowd the pot. Flip after 1 - 1 1/2 mins, or when golden brown and puffy on the underside. Remove donuts and let drain on a paper towel-lined baking sheet.
- Re-flatten out your scraps, chill for a few minutes, and repeat until all the dough is used. Use a small cutter to make donut holes as well!
- Coat the donuts in cinnamon sugar: Let the donuts cool for 30 sec -1 min, then roll in cinnamon sugar. Don't wait until they're completely cool - it won't stick.
- Serve + Store: Enjoy warm! Dip into warm, homemade caramel sauce for extra deliciousness! Store leftovers at room temp in an airtight container or on a baking sheet covered with foil, for up to 3 days