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Apple Cider Doughnuts Recipe

   
 

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     Apple Cider Doughnuts

Category   Breakfast - Brunch
Sub Category   None
Servings   12

Ingredients
2 1/4 teaspoons active dry yeast
3/4 cup milk, at room temperature
1/4 cup apple cider, at room temperature
1/4 cup warm apple cider (about 110 degrees)
3 1/4 cups flour
4 tablespoons butter, at room temperature
3 egg yolks
2 tablespoons sugar
1 teaspoons salt
 
Apple cider frosting-
3 cup confectioners' sugar
1/4 cup butter, at room temperature
1/4 cup apple cider
Canola oil for frying

Instructions
For the frosting- Beat all ingredients together until a spreadable icing forms. For the doughnuts- In a small bowl, sprinkle the yeast over the warm cider in the bowl of a stand mixer or large mixing bowl. Let stand until foamy, about 5 minutes. Add the flour, remaining cider, milk, butter, egg yolks, sugar, and salt until you have a soft, elastic dough that comes together easily into a ball. Place the dough in a greased bowl and cover with a tea towel or plastic wrap. Let the dough rise until it has doubled in bulk, about 1 1/2 hours.
Flour a clean work surface. Place the dough on the surface and roll it out. Roll until it is about 1/2 thick. Cut out doughnut shapes. Do not reroll to dough. Place them on a parchment or silipat lined cookie sheet, cover again with the tea towel and let them rise 15-30 minutes. They should look puffy but don't need to have doubled. Meanwhile, heat (to 350) about 3 inchs of oil in a heavy pot. Fry the doughnuts (2 or 3 at a time works well) flipping at least once to insure that they are golden brown on all sides, about 2 minutes. Drain on paper towel lined plates or baking pans. Repeat for remaining doughnuts. Frost cooled doughnuts if desired. Eat the same day they are made.


Originally Submitted
6/5/2013





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