Apple Cider Doughnuts
This week marked my son (my baby!)’s 4th birthday! As the youngest, Cameron is never the center of attention. While he loved his presents, and he loved playing outside with his friends in a relatively social-distanced way, what was most special was that for one day everything revolved around him. As it should!
Rather than the typical birthday cake, Cameron requested birthday doughnuts this year. Which gave me an opportunity to test out Stella Park’s Apple Cider Doughnut recipe. I have struggled for years to find a recipe that was light and airy. I struggled another few years to master frying doughnuts without overcooking the outside. It finally all came together, like a birthday miracle.
These are yeasted doughnuts, which is why they turn out light. Yeasted doughnuts take a little longer than cake doughnut recipes, but I prefer them. The apple cider and spices definitely put these in the category of fall favourite. For precision, try weighing your ingredients, but if you don’t have a scale they will turn out fine with the cup measurements.
Some notes about frying. I find that coconut oil is perfect for doughnut frying. The oil is easy to work with and it imparts only a very subtle coconut flavour. It is also a good way to avoid processed seed oils, if you worry about that kind of thing. Getting the correct temperature for the oil is essential. You need an instant read thermometer! If the oil is too hot, the doughnuts will overcook and dry out (or not cook in the center). Not hot enough and the doughnuts will end up greasy and pale in colour. This is a typical Goldilocks conundrum. The solution is easy- instant read thermometer. Keep the heat of the stove on medium-medium high, monitoring until you reach the correct temperature. Check often! Then try and keep it at that temperature for a few minutes before adding the doughnuts by increasing or lowering the burner slightly.
These are best served fresh and warm
Apple Cider Doughnuts
Adapted slightly from Stella Parks
Makes 12-15 doughnuts
13 1/2 ounces all-purpose flour, plus more for kneading (about 3 cups)
1/2 ounce sugar (about 1 Tbsp)
1 1/4 tsp (5 g) kosher salt
1 1/2 tsp (5 g) instant dry yeast
1/4 tsp freshly grated nutmeg
1/4 tsp ground cinnamon
1/4 tsp baking soda
1/8 tsp ground cloves
9 ounces apple cider (about 1 cup)
1/8 tsp almond extract
2 ounces hazelnut oil, brown butter ,or coconut oil
Refined coconut oil, for frying
Cinnamon Sugar:
1 cup granulated sugar
1/2 tsp cinnamon
1/8 tsp kosher salt
Combine flour, sugar, salt, yeast, nutmeg, cinnamon, baking soda, and cloves in the bowl of a food processor, and pulse to combine. With the processor running, add the apple cider, and almond extract all at once. Process until the mixture comes together in a soft, sticky, but well structured dough about 50 seconds. With the processor still running, add the oil and process only until well-combined, about 10 seconds more. At this stage, the dough may have a rough texture and slightly oil sheen, but this is normal.
Transfer dough to a lightly greased bowl, cover, and proof until the dough is puffy, light to the touch, and roughly doubled in bulk. When pressed gently with a flour dusted finger tip, a shallow impression will form but spring back after a minute. The exact timing will will vary depending on the temperature of the ingredients, as well as the proofing environment, but expect about 2 hours.
When the dough is puffy and light, transfer to a lightly floured work surface, dust the surface with a touch more flour and roll to a thickness of 12 mm/just shy 1/3 inch. Be careful not to roll the dough too thin.
Dust off excess flour with a pastry brush, then cut the dough into 3-inch rounds. Cut a 1-inch round from the center of each to form a ring. [Alternatively form the ring by poking a hole in the center of each round, then gently stretch the dough to form a ring.] Place on a lightly greased baking sheet, then knead the scraps together. Let the scrap dough relax few minutes, then roll, cut, and shape a final few doughnuts. Feel free to make doughnut holes from the centers and/or remainder.
Cover the prepared doughnuts with plastic wrap, and proof until they rise to a thickness of 18 mm (just over 1/2 inch), with a light but sturdy texture. This timing will also vary but expect about 1 hour.
Fill a 5-quart stainless steal or cast iron pan with enough melted, refined coconut oil to achieve a depth of 1 1/2 to 2 inches. You want to ensure that the doughnuts will float in the oil and you will loose some oil during the process. Heat the oil to 365F over medium heat. Meanwhile, line a baking sheet with a double layer of paper towels, and have the prepared cinnamon-sugar.
When the oil reaches 365F, practice maintaining that temperature for a few minutes before starting. Fry the doughnuts until pale golden, about 75 seconds. Flip and dry on the other side. Do not fry more than 4-5 times at a time. Adjust the temperature as needed to maintain it at 365F.
Place the prepared cinnamon sugar in a wide dish. When each doughnut is cool enough to handle, dump it into the sugar, and turn to coat both sides. Serve immediately.