Thursday, 17 September 2015

Cinnamon Apple Cider Doughnuts

It’s starting to feel like fall here in New York and nothing says fall quite like apple cider. Or apple cider doughnuts… and we found the perfect fit in Hannah Miles’ fab book Doughnuts: Cinnamon Cider Apple Doughnuts.

Cinnamon Cider Apple Doughnuts

These cinnamon spiced doughnuts are filled with apple purée and coated in a cider glaze. Served with a mug of warming mulled cider, they are the perfect fall treat.

¾ cup/200 ml milk, warm

¼ oz./7 g fast-action dried yeast

2½ tablespoons/30 g soft light brown sugar

2⅓ cups/300 g all-purpose/plain flour, plus extra for dusting

1¼  cups/160 g white bread/strong flour

½ teaspoon salt

2 eggs, beaten

4 tablespoons/60 g butter, softened

2 teaspoons ground cinnamon

sunflower oil, for greasing and frying

For the Filling

14 oz./400 g apple pie filling

1 tablespoon apple cider

For the frosting and apple decoration

1 small dessert apple, cored

scant ½ cup/100 ml sweet apple cider

2 cups/300 g confectioners’/icing sugar, sifted

16 small squares of baking parchment

a piping bag with a round tip/nozzle



Whisk together the warm milk, yeast and sugar in a jug and leave in a warm place for about 10 minutes until a thick foam has formed on top of the milk. Meanwhile, sift the flours into a large mixing bowl, add the salt, eggs, butter and cinnamon and stir together, then pour in the yeast mixture. Using a stand mixer fitted with a dough hook, mix the dough on a slow speed for 2 minutes, then increase the speed and knead for about 8 minutes until the dough is soft and pliable. Alternatively, knead the dough by hand for 15 minutes. The mixture will be very soft but should not be sticky, so dust with flour if needed.

Lay the squares of baking parchment on a tray and lightly dust with flour. Divide the dough into 16 portions and, dusting your hands with flour, shape each portion into a ball and place on a square of baking parchment. Cover them with a clean damp kitchen towel and leave to rest for 10 minutes. Reshape the balls and then let rise in a warm place for about 35–45 minutes, covered in lightly greased plastic wrap, until the dough has doubled in size and holds an indent when you press with a fingertip. Rest again, uncovered, for 10 minutes.

In a large saucepan or deep fat fryer, heat the oil to 375ºF (190ºC). Holding the square of parchment, transfer each doughnut to the pan, one at a time, being careful not to handle the dough or splash hot oil. Cook in small batches for about 1½ minutes on each side until golden brown. Remove the doughnuts from the oil using a slotted spoon and drain on paper towels, then let cool on a wire rack.

When the doughnuts are cool, use a teaspoon handle to poke a hole in the doughnut and move around to make a cavity inside. Put the apple pie filling and cider in a food processor and blitz to a smooth purée, then spoon into the piping bag and pipe into the cavity of each doughnut.

Thinly slice the apple into rings using a mandolin or sharp knife. In a saucepan, heat the cider to a gentle simmer. Add the apple rings and simmer for a few minutes until the apples are just soft then remove them with a slotted spoon and drain on paper towels. Put the icing sugar in a bowl, add 3–4 tablespoons of the warm cider from the pan and stir until you have a smooth thick frosting. Spread the frosting over the top of each doughnut using a round-bladed knife and decorate with an apple slice. Leave to set before serving.

Doughnuts by Hannah Miles is available here.