Wednesday, November 7, 2012

Caramel Apple Doughnuts

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OK.  Quick disclaimer.  Making your own boiled cider is easy, but may not have the strong flavor you want in this doughnut.  I tried one plain doughnut after baking and found that it definitely needed the caramel drizzle.  Otherwise the flavor of the doughnut is fairly plain.  You can buy already made boiled cider, if you want the intended flavor.

Boiled Cider
  • 1 gallon high-quality apple cider (not juice) with a relatively high acidic content (stronger flavor when reduced)
  1. Pour into thick stockpot.  Bring to a boil on medium-high for 5 minutes, then reduce heat to medium-low.
  2. Allow to simmer for 4-5 hours, stirring occasionally up until it begins to boil again (that means it's reduced enough).  Stir constantly from that point for about 30 minutes.  Reduction should coat the back of a spoon.
It's best if you use a wooden spoon for this part.

Now that that is out of the way, overall, I'm happy with the result.  They baked up nice and cakey, just like a doughnut should be, with just a touch of cider taste.  The sauce is to DIE for.

Here we go.

Caramel Apple Doughnuts
(adapted from King Arthur Flour: here)


  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon Vietnamese cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons boiled cider or *thawed frozen apple juice concentrate
  • 1 large egg
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 cup **coconut flour (optional)
  • 1 cup all-purpose flour
  • 1/2 cup milk
*add one teaspoon lemon juice to concentrate; will have different flavor than cider
**if using coconut flour, add 1/4-1/2 cup more milk to get desired consistency; should stick to spoon, but slide off slowly and easily
 
Preheat oven to 400 degrees.  Grease a standard doughnut pan; set aside.
  1. Beat together butter, oil, sugar, salt and spices till smooth.
  2. Add boiled cider and egg; beat to combine.
  3. In separate bowl, whisk together flour, flour/fiber, baking powder and baking soda.
  4. Alternating, stir in flour and milk, starting and ending with flour.
  5. Bake for 10-12 minutes; allow to sit in pan for 5 minutes before moving to cooling rack
Meanwhile, on top of the stove...
 
Caramel Sauce
(recipe found: here)
  • 3/4 cup butter
  • 1 1/2 cups firmly packed brown sugar
  • 2 tbsp water
  • 1/4 tsp salt
  • 3/4 cup evaporated milk
  • 1 tbsp vanilla
Time to be a bit proactive.
  1. Combine butter, sugar, water and salt in medium saucepan, over medium heat, stirring constantly.
  2. Bring to boil for 3-5 minutes, depending on desired thickness.  The longer you cook it, the thicker it gets.
  3. Remove from heat and stir in milk and vanilla.
  4. Drizzle over cooled doughnuts (and save the rest in the fridge for ice cream!)
Then enjoy, enjoy, enjoy!  This recipe only makes a half dozen, but is easy to multiply... I tripled the recipe and got 2 1/3 dozen out of the dough.
 
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