Yield: Makes 15 doughnuts
When my children were small, cider doughnuts were one of the only sweet treats they were allowed. How could I say no to such special yeasted pastries, especially when they were available only briefly in the fall? Now that the children are grown up and connoisseurs of all things sweet, including éclairs, tiramisu, and gelato, they still come running when I make these childhood favorites at home. The recipe is straightforward and relatively simple. Reducing the apple cider before adding it to the dough gives the doughnuts full apple flavor.
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For glazed cider doughnuts, whisk together 1⁄2 cup of apple cider with 2 cups of confectioners’ sugar until smooth. Place the cooled doughnuts on a wire rack set over a rimmed baking sheet and pour the glaze over the doughnuts to coat the tops. Let them stand until the glaze has hardened, about 30 minutes, before serving.
I have not made this yet. I was wondering if Daniel or Lauren could tell me if the cut doughnuts could remain in the refrigerator longer than 30 minute, i.e. overnight? Or would loose there "rise"?
I didn't have the greatest luck with this recipe. Doughnuts did not puff and float in the oil, but sunk to the bottom and stayed flat once cooked. They tasted fine, and the texture was okay, but they weren't doughnuts. They were more like dense cake doughnuts. Followed the recipe exactly, used freshly opened yeast, didn't overmix, obeyed rise times, oil temperature, etc.. Used weight measurement for flour.
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