These truly are fantastic, cake-like donuts (yes, DONUTS, not DOUGHNUTS) that almost have you welcoming the fall weather to come. A word of note, if you are using an electric mixer of any kind, add another 3/4 cup flour. I also use Alpine brand cider mix, but any brand will do.
The BEST Apple Cider DonutsINGREDIENTS
Oil for fryingApple Cider Coating:
1 cup granulated sugar1 (.75-ounce) envelope dry apple cider mix
Cake Donut:11/2 cups flour1/3 cup packed, brown sugar
3 (.75-ounce) envelopes dry apple cider mix
2 teaspoons baking powder1 teaspoon cinnamon
2 sweet apples, peeled, cored and grated
1 tablespoon lemon juice1/3 cup plain yogurt
1/3 cup apple jelly, whisked smooth
2 tablespoons butter or margarine, melted
INSTRUCTIONSHeat oil in deep fat fryer until 350-degrees F. You can also heat 1 quart of canola oil in a sturdy pot over medium heat, using a clip-on thermometer. For the coating, mix together sugar and cider mix in a shallow bowl; set aside.
In a large bowl, for the donut, combine first 5 ingredients. Mix the grated apple with lemon juice in a separate bowl and add to dry ingredients, along with yogurt, jelly and butter. Beat with a sturdy wooden spoon until it leaves the side of the bowl. A tabletop mixer with a dough hook or paddle attachment works as well but refer to description above for an important note.
Empty batter out onto a well floured work surface. Knead only for a minute, until smooth, adding more flour to prevent sticking. Roll out to about 3/4-inch thick. Cut out with a 3 to 3 1/2-inch donut cutter see NOTE 1) .
Cooking 2-3 donuts at a time (see NOTE 2), fry them for 3 minutes per side. Remove each donut onto a rack or paper towel-lined plate. Let grease come back to temperature before continuing to cook remainder of donuts. While the donuts are still warm, dip in Apple Cider Coating evenly and enjoy while warm for the best flavor.
NOTE 1: I use the rim of a cup or glass, and then cut out the center with the screw-on cap of a soda bottle. It leaves a smaller hole, just enough room for the oil to cook the donut, making it as puffy as possible.
NOTE 2: Never allow donuts to be so crowded as to touch each other while cooking. Not only does this significantly drop the oil temperature, but it also prevents them from expanding to maximum capability.
Enough for 6-7 very large donuts or mix it up by making donut sticks as well.
The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. His second cookbook – “Refreshed” – is now available through Amazon and Barnes & Noble. For more information regarding the new book or book signings, email Bailey at yankeeenterprises@aol.com. Bailey lives in Maine with his wife and four children.
