Warm up to the holiday season by baking and enjoying these perfect treats!
INGREDIENTS FOR DOUGH:- 1 (1?4-ounce) package active dry yeast
- 1?4 cup warm water (100° to 115°)
- 11?4 cups warm whole milk (100° to 115°)
- 1 teaspoon vanilla extract
- 1?2 cup unsalted butter, softened
- 1 large egg
- 5 cups all-purpose flour, divided
- 2?3 cup firmly packed light brown sugar
- 1 teaspoon kosher salt
- 1?2 cup unsalted butter, melted
- 3?4 cup Cider Syrup (recipe follows)
- 3 tablespoons sugar
- In a small bowl, dissolve yeast in 1?4 cup warm water. Let stand until foamy, approximately 5 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, combine yeast mixture, warm milk, vanilla, butter, egg, 31?2 cups flour, brown sugar, and salt. Beat at low speed until combined (some pieces of butter will remain).
- Switch to dough hook attachment; gradually add remaining 11?2 cups flour until a dough forms and pulls away from sides of bowl. (Dough will be sticky.)
- Turn dough out onto a lightly floured surface; knead 8 times or until dough forms a smooth ball.
- Place dough in a large bowl; spray with nonstick cooking spray, turning to coat top. Cover, and let rise in a warm draft-free place (85°) until doubled in size, approximately 1 hour and 15 minutes.
- Line 2 large baking sheets with parchment paper. Set aside.
- Punch dough down. On a floured surface, roll dough 1?2 inch thick. Using a 31?4-inch round cutter, cut dough rounds.
- Place rounds 2 inches apart on prepared pans. Using a 11?4-inch round cutter, cut out centers from rounds.
- Place centers in between rounds on prepared pans. Loosely cover, and let rise until puffy, 30 to 40 minutes.
- Preheat oven to 375°. Uncover dough. Bake until lightly browned, approximately 12 minutes.
- Brush with melted butter. Drizzle with Cider Syrup, and sprinkle with sugar. Serve warm.
- 1 quart apple cider
- In a small Dutch oven, bring cider to a boil over medium-high heat. Boil until cider reduces to 1 cup, approximately 40 minutes. Carefully pour into a bowl. Use warm or chilled. (Mixture will thicken as it cools.) Refrigerate up to 2 weeks.
