This week's recipe is from Black Dinah Chocolatiers a lovely cafe and chocolate shop on Isle au Haut- There is no way we could improve on these delicious doughnuts.
Cafe Cider Doughnuts
Ingredients for batter:
* 2 eggs
* 1 c. sugar
* 1 t. baking soda dissolved in 1 c. fresh apple cider
* 3 T. melted butter
* 1 T. vanilla extract
* 1 t. baking powder
* 4 c. flour
* 1/4 t. cinnamon
* 1/4 t. nutmeg
* Roughly 6 c. vegetable oil or crisco for frying
Ingredients for glaze:
* 2 c. confectioner’s sugar
* 1/4 c. cider
* 1/2 t. vanilla
Beat together eggs and sugar until light. Beat in the cider/soda, butter and vanilla. Add baking powder, flour and spices all at once. Place this loose batter in the refrigerator (or freezer if you’re in a hurry), bowl and all, until it firms up a bit.
Meanwhile, heat your oil in a deep cast iron pan.
Heating your oil slowly will keep it from getting too hot. You want the temperature to be at 375 degrees or if you are like Jan and me and can't find your candy thermometer at 4:30 in the morning you can test the oil by placing a small square of bread into the oil. The bread should float to the top and slowly brown.
Roll out your dough to about 1/2 an inch and using a doughnut cutter (or a cookie cutter and a small bottle top for the center) cut as many as you can then bring the dough back together and roll out again and cut the remaining doughnuts. You should get between 18-20 doughnuts.
Fry in oil for 2-3 minutes per side, making sure the oil is hot again between batches.
While the doughnuts cool, make the glaze by stirring together all ingredients in a medium size bowl until completely smooth.
When doughnuts are cool enough to handle, dip one side into the bowl of glaze, and allow them to crystallize on a cooling rack. Serve warm.
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