Apple cider doughnuts à la Federal Donuts 6 large egg yolks2/3 cup granulated sugar2 1/2 Tbsp. melted butter (not hot)3/4 cup apple cider2 cups all-purpose flour5/8 tsp. salt1/2 tsp. baking soda1/2 tsp. baking powder1/2 tsp. baharat (or pumpkin spice)1. In a kitchen mixer with a paddle attachment, combine egg yolks and sugar on low speed for three minutes, or until ribbons begin to form. Slowly stream in melted butter until incorporated, then add the cider and mix for an additional 10 seconds.2. In a separate bowl, combine all the dry ingredients. Add this into the mixer and mix on low speed for 30 seconds, or until incorporated. Scrape down the sides and the bottom of the bowl and mix on medium speed for another 30 seconds, until the batter is smooth but not too wet (if it is, incorporate a tablespoon or two more flour). Meanwhile, preheat a pot of vegetable oil to 350 degrees on a candy thermometer.3. Pour the batter into a ziplock bag and cut off one corner. When the oil is to temperature, squeeze out a two-inch length of batter directly into the pot for each doughnut, snipping off the batter with kitchen scissors. Do this quickly, and with no more than 10 doughnuts at a time. The doughnut will take about 90 seconds to two minutes to achieve a golden-verging-on-brown exterior. Remove the doughnuts with a stainless steel spider or slotted spoon and let them cool on a rack.4. Sprinkle the doughnuts with powdered sugar and consume immediately with a mug of apple cider." /> Apple Cider Doughnuts--Long Grove Recipe on WeGottaEat

Apple Cider Doughnuts--Long Grove

  • Currently 4/5
  •  
  •  
  •  
  •  
  •  

Apple cider doughnuts à la Federal Donuts 

6 large egg yolks
2/3 cup granulated sugar
2 1/2 Tbsp. melted butter (not hot)
3/4 cup apple cider
2 cups all-purpose flour
5/8 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. baharat (or pumpkin spice)

1. In a kitchen mixer with a paddle attachment, combine egg yolks and sugar on low speed for three minutes, or until ribbons begin to form. Slowly stream in melted butter until incorporated, then add the cider and mix for an additional 10 seconds.

2. In a separate bowl, combine all the dry ingredients. Add this into the mixer and mix on low speed for 30 seconds, or until incorporated. Scrape down the sides and the bottom of the bowl and mix on medium speed for another 30 seconds, until the batter is smooth but not too wet (if it is, incorporate a tablespoon or two more flour). Meanwhile, preheat a pot of vegetable oil to 350 degrees on a candy thermometer.

3. Pour the batter into a ziplock bag and cut off one corner. When the oil is to temperature, squeeze out a two-inch length of batter directly into the pot for each doughnut, snipping off the batter with kitchen scissors. Do this quickly, and with no more than 10 doughnuts at a time. The doughnut will take about 90 seconds to two minutes to achieve a golden-verging-on-brown exterior. Remove the doughnuts with a stainless steel spider or slotted spoon and let them cool on a rack.

4. Sprinkle the doughnuts with powdered sugar and consume immediately with a mug of apple cider.





Rhoda Ann Miller

Member since Jul 2008

More recipes like this one...