Notes
adapted from baking sense
- yields 12-18 doughnuts (no hole)
- overnight for dough to rise
- if airfrying, brush generously with oil
- better for dough to be sticky since it’s easier to add flour than to add liquid
- sub each egg for ¼ cup yogurt
ingredients
- 1 l/4 cups apple cider
- 4 tbsp (2 oz/56 g) butter
- ½ cup warm water
- 1 packet instant yeast (2¼ tsp/7 g)
- 525 g flour
- 1 large egg
- 1 tsp cardamom
- 1 tsp cinnamon
- 1 tsp salt
- for coating, 1 cup sugar, 2 tbsp cinnamon, ½ tsp cardamom
instructions
- boil and reduce 1 l apple cider to 1 cup. add butter to melt, and let cool to about 110 F
- in a large bowl, combine water, yeast, and ½ cup flour. cover and set aside for 30 minutes while cider is cooling
- add egg, spices, and cider. add about 2 cups of flour until a thick batter forms
- add flour until sticky dough forms, and knead for 5 minutes until supple
- knead into a smooth ball and place into oiled bowl, turning to coat with oil. cover and let rise at room temp for 1-1.5 hours, or doubled
- without kneading, roll onto floured surface to ¼-½” sheet. cut out doughnuts (4” is ideal). line them onto well-oiled baking sheets, leaving room to rise (2 sheets are necessary)
- brush with oil and cover. at this point, refrigerate overnight or continue to next step
- let rise until doubled in size (about an hour at room temperature, longer if colder)
- heat 2 qt oil to 350 F. fry a couple at a time for 2-3 minutes per side, until golden brown and puffy
- immediately roll in cinnamon sugar and set on cooling rack