Extra Apple-y Yeasted Apple Cider Doughnuts
Krispy Creme's original glazed doughnuts are probably my favourite doughnuts of all times. Don't get me wrong, I have nothing against Dough, Doughnut Plant and all the hotshot doughnutteries out there, but KC's red neon sign blinking furiously at exactly my lowest-sugar point of the day is pretty much the best thing ever.
This recipe is inspired by that fact that everytime I eat apple cider doughnuts I wish they're more bready than cakey. I love cake doughnuts, but sometimes I question why I even bother using a whole litre of oil if the result comes out like they're baked anyway. After consulting a plethora of copycat recipes, I landed on this one, adjusting some of the ingredients to add an extra punch of apple taste.
You can dress them however you want. I made a combination of cinnamon sugar coated, apple cider glazed/walnut topped and cherry filled. The doughnuts are puffy and chewy with a spicy, not-too-sweet undertone, which goes well with any sweet coating/filling. Grrrr so good.
Extra Apple-y Yeasted Apple Cider Doughnuts
Makes 15 doughnuts + holes & 8 filled doughnuts. Adapted from Christina's Cucina.
5-½ cup flour (I started with 3.5 and added 2 more cups)
¼ cup sugar
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
1 teaspoon salt
1-½ teaspoon instant yeast
150ml buttermilk, at room temperature
1 large egg
4 tablespoons butter, melted and cooled
Make dough. Mix all the dry ingredients in a bowl, including the sugar and yeast. In the bowl of a stand mixer fitted with a dough hook, combine the buttermilk, egg and melted butter. Use a hand whisk to mix the liquid ingredients until fairly combined. Pour in the flour mixture and run the mixer on medium speed for about 5 minutes, until a dough forms. Turn up the speed to medium-high and continue kneading for about 10 minutes, or until the dough is smooth and elastic. Cover and set aside in a warm place for around 1 hour, or until at least doubled in size.*
Line two large baking sheets with wax paper. Once the dough has doubled, place it on a floured surface and knead lightly. Divide it in half, keeping half the dough covered, so it doesn’t dry out. With a rolling pin, roll out half of the dough to about ½″ thick. Cut with a 3" round cookie cutter, then with the base of a piping tip, cut out doughnut holes. Repeat with the remaining dough, gently transfer the doughnuts onto the lined baking sheet.
With your hands, gently knead the dough scraps together. Divide into quarters, then divide each piece in half to make 8 equal amounts. Roll each piece of dough into a smooth ball, and place on the lined baking sheet. Put the tray in the oven to rest, and put in bowl of boiling hot water to create some steam. Allow to rest in the oven until doubled in size.
Fry doughnuts. In a deep saucepan, pour in around 2" of oil. Heat the oil to about 350ºF (180º). Test with a small piece of dough. The oil should sizzle at once without burning the dough. Gently lower the doughnuts into the hot oil, turn them over with a pair of chopsticks. When both sides become golden brown, remove them and place on a wire rack.
Coat/dress doughnuts. When the doughnuts have cooled gently dip the top of each plain doughnut into the glaze (recipe below) and let any excess drip back into the bowl. Next, lightly dip the glazed tops into the chopped walnuts. If you choose to fill the large doughnuts, push a skewer into the center of the doughnut to make a hole, then place some room temperature jam, or slightly warmed Nutella into a piping bag and pipe the filling into the doughnut.
Apple Cider Glaze
1 cup apple cider
1 tablespoon brown sugar
¼ teaspoon vanilla extract
½ stick cinnamon
1 teaspoon apple cider vinegar
2 cups confectioners' sugar
½ cup walnuts
Prepare walnut topping. Place the walnuts on a baking sheet in a single layer and toast until golden brown and fragrant, 5 to 7 minutes. Let cool slightly and chop. Put in a shallow dish and set aside.
Make the apple cider glaze. In a small saucepan, add the apple cider, brown sugar, vanilla extract, cinnamon and vinegar. Bring to a boil over high heat and then reduce to a simmer. Simmer until syrupy and reduced by half, about 10 minutes. Let cool.
Put the confectioners' sugar in a bowl and slowly pour in 1/4 cup of the glaze, a little at a time. Whisk together until smooth.