Cinnamon apple doughnuts

Cinnamon apple doughnuts.
Category, DifficultyIntermediate

Our cinnamon apple doughnuts are new twist on an old favourite. Please note however, that this recipe is designed to be a very occasional treat only, and that it is high in sugars and fat.

Yields4 Servings
INGREDIENTS
For the doughnut:
 235 ml apple cider.
 830 g all-purpose flour (plus more as needed).
 235 g granulated sugar.
 8 g baking powder.
 4 g baking soda.
 2 g ground cinnamon.
 1 g ground nutmeg.
 1 g salt.
 120 ml buttermilk (well shaken).
 2 large eggs.
 60 g melted butter (cooled).
 2 g vanilla extract
 Vegetable oil (e.g., canola oil or peanut oil)
For the Cinnamon Sugar:
 240 g granulated sugar.
 23 g ground cinnamon
METHOD
1

Pour the cider into a saucepan and bring it to a boil over high heat. Reduce the heat to medium and boil until reduced to 1/4 cup (this should take around 15 minutes). Set boiled cider aside to cool.

2

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir or whisk to mix thoroughly and put to one side.

3

In a separate bowl, whisk the buttermilk and eggs together until well mixed. Whisk in the melted butter and vanilla extract.

4

Add the wet mixture to the dry ingredients and mix to form a soft dough. You can use a food mixer with paddle attachment for this step or mix by hand.

5

Line a large baking sheet with parchment (baking) paper; sprinkle liberally with flour. With floured hands, pat the dough out onto the parchment paper to a thickness of about 1.5cm.

6

Transfer the baking sheet to the freezer for about 15 minutes, until firm and well chilled. Alternatively, refrigerate the dough for about 1 hour.

7

Meanwhile, pour about 5 to 8cm of vegetable oil into a casserole dish or large, heavy saucepan. Attach a deep-fry thermometer to the pan and heat the oil to 180°c.

8

Remove the dough from the fridge or freezer and transfer it to a floured work surface. Cut the doughnuts out with a doughnut cutter. Dip it into flour between cutting out the dough to keep the dough from sticking. Separate the doughnuts from the doughnut holes. Re-roll the dough as necessary and continue to cut out donuts until all of the dough is used.

9

For the cinnamon sugar, combine the granulated sugar and cinnamon in a bowl and set aside.

10

Place paper towels on a baking sheet and set aside. Using a metal spatula or skimmer, lower 3 to 4 doughnuts into the hot oil. Fry the doughnuts on one side for 1 minute and then turn them over and fry for about 1 minute longer, or until golden brown.

11

Carefully remove the doughnuts to the paper towel-lined baking sheet to drain. Repeat with the remaining doughnuts; fry the doughnuts holes last; they will take a bit less time.

12

Dip the doughnuts into the cinnamon sugar mixture while they are still warm, coating them completely or just the tops.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 1426
% Daily Value *
Total Fat 19.5g30%
Saturated Fat 9.5g48%
Cholesterol 126mg42%
Sodium 533mg23%
Potassium 610mg18%
Total Carbohydrate 292.1g98%
Dietary Fiber 9.1g37%
Sugars 128g
Protein 26g52%

Calcium 18%
Iron 61%
Vitamin D 86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS
For the doughnut:
 235 ml apple cider.
 830 g all-purpose flour (plus more as needed).
 235 g granulated sugar.
 8 g baking powder.
 4 g baking soda.
 2 g ground cinnamon.
 1 g ground nutmeg.
 1 g salt.
 120 ml buttermilk (well shaken).
 2 large eggs.
 60 g melted butter (cooled).
 2 g vanilla extract
 Vegetable oil (e.g., canola oil or peanut oil)
For the Cinnamon Sugar:
 240 g granulated sugar.
 23 g ground cinnamon

Directions

METHOD
1

Pour the cider into a saucepan and bring it to a boil over high heat. Reduce the heat to medium and boil until reduced to 1/4 cup (this should take around 15 minutes). Set boiled cider aside to cool.

2

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir or whisk to mix thoroughly and put to one side.

3

In a separate bowl, whisk the buttermilk and eggs together until well mixed. Whisk in the melted butter and vanilla extract.

4

Add the wet mixture to the dry ingredients and mix to form a soft dough. You can use a food mixer with paddle attachment for this step or mix by hand.

5

Line a large baking sheet with parchment (baking) paper; sprinkle liberally with flour. With floured hands, pat the dough out onto the parchment paper to a thickness of about 1.5cm.

6

Transfer the baking sheet to the freezer for about 15 minutes, until firm and well chilled. Alternatively, refrigerate the dough for about 1 hour.

7

Meanwhile, pour about 5 to 8cm of vegetable oil into a casserole dish or large, heavy saucepan. Attach a deep-fry thermometer to the pan and heat the oil to 180°c.

8

Remove the dough from the fridge or freezer and transfer it to a floured work surface. Cut the doughnuts out with a doughnut cutter. Dip it into flour between cutting out the dough to keep the dough from sticking. Separate the doughnuts from the doughnut holes. Re-roll the dough as necessary and continue to cut out donuts until all of the dough is used.

9

For the cinnamon sugar, combine the granulated sugar and cinnamon in a bowl and set aside.

10

Place paper towels on a baking sheet and set aside. Using a metal spatula or skimmer, lower 3 to 4 doughnuts into the hot oil. Fry the doughnuts on one side for 1 minute and then turn them over and fry for about 1 minute longer, or until golden brown.

11

Carefully remove the doughnuts to the paper towel-lined baking sheet to drain. Repeat with the remaining doughnuts; fry the doughnuts holes last; they will take a bit less time.

12

Dip the doughnuts into the cinnamon sugar mixture while they are still warm, coating them completely or just the tops.

Cinnamon apple doughnuts