Hard Cider Donuts
Angry Orchard teamed up with The Doughnut Project to create these incredible boozy snacks that are perfect for a fall day!
Yield: 1 dozen medium doughnuts
1 cup Angry Orchard cider, warmed to 100 degrees
4 3/4-ounce packets dry yeast or 3 ounces fresh yeast
1/2 cup plus 2 teaspoons sugar, divided
1/4 teaspoon baking powder
1/2 teaspoon nutmeg
4 cups (550 grams) bread flour
4 ounces cubed butter
2 large eggs
1 1/2 teaspoons salt
all-purpose flour as needed for dusting
Glaze (recipe included)
Oat Crisp Streusel (recipe included)
Caramel Glaze (recipe included)
In a standing mixer with the whisk attachment, whisk cider, yeast, and 2 teaspoons sugar together and set aside until the mixture becomes foamy, about 5 minutes. In a medium bowl, whisk together remaining sugar, baking powder, nutmeg, salt and bread flour. Set aside.
To foaming yeast mixture, add butter and egg. Using paddle attachment, mix on low for 1 minute. Next, add 1/3rd dry ingredient mixture, blend on low speed, then repeat with second 1/3rd of dry mix.
Switch to dough hook and add remaining dry mix, mixing on low until no clumps are left, adding additional flour as necessary until dough is dry enough to clean bottom of bowl. Increase speed to medium and knead for 5 to 7 minutes. Dough should be tacky, but smooth like bread dough.
Transfer dough to a sheet pan that has been sprinkled with 1 tablespoon flour and leave dough in center. Dust lightly with flour, cover with dishtowel and set aside.
Create a proofing box in your oven. Bring at least 8 cups water to a boil. Pour 8 cups boiling water in a large oven safe baking dish set at the bottom of your oven. Place dough in oven and let dough rise for 1 hour.
Transfer dough to countertop and roll to about 1/2 inch in thickness (about 10 inches square). Using desired size doughnut cutter or biscuit cutter, cut out doughnuts and place on lightly floured sheet pan. Meanwhile bring 8 more cups water to a boil, discard water from first baking dish and replace with new boiling water.
Let doughnuts rise in oven for another 30 to 45 minutes or until doubled in size.
Using a heavy bottom pot and a candy thermometer, heat 2 inches canola oil to 375 degrees. Fry 1 doughnut to test, about 1 minute a side. Fry remaining doughnuts, in batches if necessary. Using a ladle, spoon doughnuts out of oil and place on drying rack or paper-towel-lined plate.
To glaze, wait until doughnuts are cool, but still warm to the touch. Drizzle with Glaze, Oat Crisp Streusel and Caramel Glaze.
800 grams (approximately 6 3/4 cups) powdered sugar
4 ounces Angry Orchard Crisp Apple
1 teaspoon salt
25 grams (28 fluid ounces) corn syrup
For the Glaze
In small mixing bowl, combine all ingredients and whisk until smooth, scraping sides of bowl occasionally.
Oat Crisp Streusel
1 cup all-purpose flour
1 cup old fashioned oats
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 cup cold butter, cut into small cubes
For the Oat Crisp Streusel
Heat oven to 350 degrees. In a large bowl, combine dry ingredients. Add butter to dry ingredients and, using a pastry cutter, mix until small clumps form. Spread streusel mixture onto sheetpan lined with parchment paper and cook for 25 to 30 minutes, tossing in between. Allow to cool for 5 minutes before using.
1 cup sugar
3/4 cup heavy cream
1/4 teaspoon salt
2 tablespoons butter
For the Caramel Glaze
In small sauce pan over high heat, combine sugar and 1/2 cup water. Cook until dark amber in color. Remove from heat and stir in heavy cream. Stir in salt and butter. Use immediately.