Butchie and I had a heck of a time making these. Between metro delays, deadlines, and realizing we didn't have a few ingredients as we were making the donuts, we were well put out by the end of the night. We really need to get more sleep before we bake, especially when it's Daring Bakers day! [Yeast. You cannot make donuts without yeast. You also cannot make glaze without sugar. We are not always great planners. --B.]
The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious. [Our own recipe is a modification from a Krispy Kreme recipe that is so ubiquituous on the internet that, in J's words, "its rediculous." But must be mentioned, regardless. We used the same one for our pina colada doughnuts, way back when, but this time added a little cinnamon and nutmeg to the dough for extra flavor. --B. ]
So, anyway, we were not on our game. We started an hour and half after we wanted to, were finishing up well past my bed time, and you have no idea how much apple cider I spilled on the counter. Let’s just say hollowing out the apples takes some finesse, if you need them to be watertight, anyway. And we may have skipped a few steps and made some adjustments for our cider glaze. But who really cares? Baking with Butch is the fun night of cooking! Low stress, tons of laughter and if it has to go badly, at least she’s there for moral support! [And taking blame. The glaze issues were totally my fault. --B.]
At least the doughnuts didn’t suffer. I mean, really, if you add enough sugar and butter anything will turn into something worthwhile, right? [Hence the glaze was redeemed! --B.] We also--eventually--succeeded at hollowing out some lovely apple cups to drink our extra cider from! Adorable, right?
We hope you enjoy them! And daring bakers readers, I also made some chocolate buttermilk cake doughnuts and some pumpkin apple cinnamon doughnuts! Check those out also!
Apple Cider Glazed Donuts
1/2 ounce package yeast
1/4 cup hot water, roughly 110 degrees in temperature
1 1/2 cups milk, scalded and cooled
1/2 cup sugar
1 teaspoon kosher salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
optional: about a teaspoon of cinnamon and nutmeg to taste
optional: about a teaspoon of cinnamon and nutmeg to taste
canola oil
Apple Cider Glaze
1/3 cup butter
2 cups powdered sugar
1 cup apple cider
Dissolve yeast in warm water in the bowl of a stand mixer.
Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl frequently to incorporate. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth.
Cover and let rise until double, 50-60 minutes.
While dough is rising boil down roughly one cup of apple cider juice to form syrup. Set aside until you are ready to make the glaze.
Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter, or round cookie cutters. (I enjoy cutting fun shapes out as the donut holes, like hearts and stars).
Cover and let rise until double, 30-40 minutes. At 25 minutes, begin to heat vegetable oil in high-sided stock pot to 350°.
While donuts are rising, make the Apple Cider Glaze. Heat butter over low heat until it is melted. Remove from heat. Stir in powdered sugar until smooth. This will take a little arm work! Stir in tablespoons of apple cider syrup one at a time, until desired consistency. Set aside until ready to glaze. Warm the glaze gently if necessary.
When the vegetable oil is ready, slide doughnuts into hot oil with wide wooden slotted spatula. Fry until golden brown, about 1 minute on each side. Remove carefully from oil and drain well.
Dip the doughnuts into Apple Cider Glaze and set on rack for glaze to set.
Enjoy! I know we sure did!