Monday, June 3, 2013
Apple Cider Glazed Doughnuts and a #giveaway
If you follow me on Instragram, Facebook, or Twitter you may have noticed that I'm trying to get my butt in shape. I just started the Couch to 5K program and so far so good! It's doable with only 3 workouts a week and it starts with intervals of walking and running. The workouts are under 30 minutes. But just because I'm trying to get in better shape, it's not going to change my enjoyment of baking and sharing goodies with you! Everything in moderation!
And just to prove that to you, I fried up some apple cider doughnuts (donuts?) just for you. Oh, and then I put some glaze on them...ya, know...just because.
My dad would appreciate these doughnuts. The bakery in my hometown makes a mean applesauce doughnut and he always seems to have one for me when I visit. This was my first time frying doughnuts too; it was much easier than I was expecting. I blame the cookbook I picked up a few weeks ago -
Doughnuts by Lara Ferroni. I was so excited to find this cookbook that I bought 2! Yes, it's giveaway time! See below for entry instructions. :)
Apple Cider Doughnuts
2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsalted butter
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla extract
1/4 cup apple cider (I used an apple cider mix, cheaper than buying a jug that would go to waste)
1/4 cup buttermilk
Vegetable oil for frying
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream the butter and sugar together. Add the egg yolks and beat until the mixture is fluffy and pale yellow. Add in vanilla extract, cider, and buttermilk and mix to combine. Gradually add the dry ingredients and stir until the mixture comes together to create a soft, slightly sticky dough. Cover and refrigerate for 15 to 20 minutes.
Roll out the dough on a lightly floured surface to about 1/2 inch thick, then cut out the doughnuts using a 2 1/2-inch-diameter cutter. Reroll the scrap dough until gone. You can also save the center of the dough and fry doughnut holes!
Heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 360 degrees (F). With a metal spatula, carefully place the doughnuts in the oil. Fry in small bathes, being careful not to overcrowd the pot. Cook until a rich golden brown, about 1 minute on each side. Remove with a slotted spoon and drain on a paper towel. Let cool to the touch before glazing and eating.
*If you prefer to bake the doughnuts, place dough in a doughnut pan and bake for 5-10 minutes at 350 degrees. They will not be as golden brown.
Basic Sugar Glaze
1 1/2 cup powdered sugar
3-4 tablespoon milk or water
2 teaspoon vanilla extract
Place all ingredients in a medium bowl and whisk until smooth. Either dip doughnuts into glaze or use a basting brush to cover doughnuts. (I like to glaze both sides.)
Source: Doughnuts by Lara Ferroni
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a Rafflecopter giveaway