Apple cider donuts3/18/2024 Remove to a paper towel lined baking sheet to drain. In a small bowl, combine sugar and 1 tablespoon cinnamon set aside. Fry donuts, 3 to 4 at a time, flipping occasionally until golden on both sides. Chill cut donuts 10 minutes more if necessary. On a very well- floured surface, roll out the cooled dough to about 3/4-inch thickness and cut into donut shapes using pastry cutters or a mason jar/cup and a bottle cap/shot glass. Using a wooden spoon, mix dry ingredients into the wet until just incorporated. (If you reduce it by too much, just add enough water to get back to 1/3 cup.) Meanwhile, cut 6 tablespoons unsalted butter into 6 pieces. Boil until reduced to 1/3 cup and syrupy, about 10 minutes. In a large bowl, or in a fine mesh strainer set over the wet ingredients, sift together flour, baking powder, salt, cinnamon, and nutmeg. Bring 2 1/2 cups apple cider to a boil in a large frying pan over medium-high heat. Add cooled cider/butter mixture, sour cream, and vanilla extract. Add dry ingredients to wet and stir to fully combine. Whisk together butter, buttermilk, apple cider, egg and vanilla extract. In a large bowl, whisk together eggs with white and brown sugar. Combine flour, 1/3 cup sugar, baking powder, cinnamon, nutmeg and salt in a bowl and set aside. Add butter to hot cider and stir to melt. 2 1/2 cups apple cider, reduced down to 1/2 cupīring apple cider to a boil over medium/high heat and reduce down to 1/2 cup.
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