Combine the yeast and ¼ cup warm hard cider in a standing mixer with a hook paddle. Let the mixture sit for 15 minutes. You will notice the mixture becomes frothy.Hard Cider Glazed Donuts
Don’t try to pretend you don’t want to eat them all. It happens. The donuts are best served warm.
INGREDIENTS
2 packets (¼ oz) yeast
¼ cup hard cider (slightly warmed for donuts), plus ½ cup for glaze
1 cup light cream
½ cup 2% milk
1 stick unsalted butter
½ cup sugar
2 large eggs
1 tsp vanilla paste
5 cups self-rising flour, plus extra for dusting
2 cups confectioners’ sugar
Cooking oil
DIRECTIONS
Combine the yeast and ¼ cup warm hard cider in a standing mixer with a hook paddle. Let the mixture sit for 15 minutes. You will notice the mixture becomes frothy.
While the yeast is setting, heat the cream, milk, and butter on medium heat until small bubbles begin to form, but do not boil. Turn the heat off and let it cool slightly.
In the mixing bowl with yeast, set the mixer on a low speed and add the sugar, eggs (one at a time), and vanilla paste. Slowly add 1 Tbsp at a time of the warmed milk mixture to the mixer (careful not to cook the eggs) until the temperature of the mixture rises. Then, pour the remaining milk mixture into the mixer.
Slowly add the flour, scraping down the sides. Speed up the mixer slightly and continue mixing until the dough starts to form a ball. Stop the mixer, and remove the hook paddle. Dampen a kitchen towel with warm water and place it over the dough. Let sit for 1 hour in a draft-free location.
Remove the dough from the bowl and place on a flat, floured surface. Time to make the donuts. Using a rolling pin and a dusting of flour, flatten out the dough until it is about 1/2 inch thick. Using a kitchen glass or biscuit cutter, create rounds. We used a cupcake cutter to create the center hole, but you can use anything small and round, like an apple corer. Place parchment paper (or a Silpat) on a cookie sheet and lay the rounds on the paper. Chill the dough in the refrigerator for 20 minutes.
Create the glaze by combining ½ cup hard cider and confectioners’ sugar in a shallow bowl.
Add cooking oil to a deep pan. There should be enough to allow the dough to float (a few inches). Heat the oil on medium until it reaches about 350 degrees. Add the chilled dough to the oil; be careful not to overcrowd the pan. The donuts will start to puff up. Once you see the cooking side of the donut start to brown, gently flip to the other side. This happens quickly, so watch the pan.
Remove the donut from the hot oil and add it to the glaze, turning to coat all sides. Place the donut on a cookie rack to cool. Consider placing a plate or vessel underneath the rack, as the glaze will drip.
