apple cider donuts
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APPLE CIDER DONUTS - Guest Post by Kim Hendrickson, Salvia Press

Monday, November 6th 2017 @ 9:00 PM

I’ve been teaching cooking classes for over 25 years now and there are some subjects I’ve stayed away from mainly because the time restrictions of class make it hard to “let bread proof” in the time allotted. That is true for yeast doughnuts that are fried, but “boy, aren’t they delicious?”

This year I decided to not let the time constraints get in my way and running a donut class over two nights might make it possible to succeed in sending everyone home, happy, with dozens of doughnuts. The one donut I was eager to share was a recipe for cider donuts. For years, the local farm, run by a very sweet man whom I went to elementary school with, made the best ones daily in the fall. Now that their bakery is gone, I long for  those donuts and there is no way to get what one craves for than making it yourself.

Below is the recipe. Yes it is long and does take time, but doesn’t everything that is good in life????? Enjoy.

APPLE CIDER DOUGHNUTS

Yield: 13 donuts plus 13 holes and scraps

1 ¼ cups plus 2 table apple cider

3 table unsalted butter

4 ½ cups plus 1 table flour

1 cup heavy cream

1 cup sugar

2 eggs

2 teas vanilla

1 table baking powder

2 teas salt

1 teas baking soda

canola oil

 

Glaze: ¼ cup sugar

¼ cup heavy cream

¼ cup boiled cider

3 table unsalted butter

1 teas salt

¼ cup plus 2 table buttermilk

2 ½ cups XXX sugar

 

Sugar: 1 cup sugar

1 1/3 table cinnamon

2 teas cardamom

In small saucepan, combine ¼ cup plus 2 table cider and butter; bring to a boil over moderate heat. Stir in ¼ cup plus 1 table flour and cook, stirring constantly, until a paste forms and pulls away from the pan @ 1-2”. Scrape paste into a small bowl and let cool, then chill @ 2hours.

In a blender, combine the cider paste with cream, sugar, eggs, vanilla and remaining 1 cup of cider; puree until smooth. In large bowl, whisk remaining 4 ¼ cups of flour with bp, salt and bs/ Add wet ingredients and using a rubber spatula, stir until a sticky dough forms.

Scrape dough onto plastic wrap, pressing into a 1” layer and cover with more plastic. Chill for 4 hours.

Roll dough out to ½” thick; using a 3” round biscuit cutter, stamp out 13 rounds, then cut out center hole. Transfer to a baking sheet and chill for 30”.

Heat 3” of oil to 375F. Keep dough chilled until ready to fry. Starting with scraps, fry until browned @ 2”, turning once. Transfer to a rack to cool or coat.

Always remember to bring oil back to 375F when moving on to the next batch.

Glaze: In a small saucepan, combine the sugar with 1 table water and cook over high heat, swirling occasionally, until an amber caramel forms @5” to 7”. Remove from the heat and carefully add the cream and boiled cider; caramel will seize. Cook over med heat, stirring with wooden spoon until dissolved @ 2”. Gradually add the butter and cook until thickens slightly. Stir in salt. Scrape into a med bowl, let cool completely. Whisk in buttermilk and XXX sugar until glaze is smooth.

 

~ Kim Hendrickson, Salvia Press

 

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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See http://www.SalviaPress.com

   

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