Apple cider donuts
Binging with Babish · ♥ 43.1K likes · 1.1M views · 7 min video
Read about doughnuts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 9 whole medium apples
Puree the apples in batches in a food processor and strain through a fine mesh sieve to make fresh cider.
- 500 ml apple cider
Put the cider in a wide saucepan and simmer 30 minutes to an hour until reduced to about a quarter cup, then cool completely.
- ¼ cup apple cider concentrate
- 125 g granulated sugar
- 75 g brown sugar
- 75 g unsalted butter
Cream the granulated sugar, brown sugar and unsalted butter with the paddle on medium high 5 to 6 minutes until light and fluffy.
- 2 whole large room temperature eggs
Add the eggs one at a time, scraping down between additions.
- 570 g all-purpose flour
- 1½ tsp kosher salt
- 2 tsp baking powder
- ¾ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
Combine the flour, kosher salt, baking powder, baking soda, cinnamon and nutmeg in one bowl.
Alternating dry and wet ingredients
- 170 g room temperature buttermilk
- 1 tbsp vanilla paste
Combine the buttermilk, the cooled cider concentrate and the vanilla in another, and whisk each until homogenous.
Add to the egg and sugar mixture dry, wet, dry, wet, dry, in thirds and halves, scraping down between additions.
Cover and chill at least an hour until firm enough to roll.
Chilling, rolling and cutting the dough
- flour
Roll out on a very well floured surface to half to three quarters of an inch thick, without working extra flour into the dough.
Cut with floured and buttered biscuit cutters and set the donuts and holes on a parchment lined baking sheet; scraps can be rerolled.
Fry 2 to 4 minutes on the first side, then 2 to 3 minutes on the second, until deeply golden brown all over.
- cinnamon sugar
- non-stick spray
Dunk thoroughly in cinnamon sugar while still warm and oily, or spritz with non-stick spray first if they have cooled.
Coating in cinnamon sugar