Apple Cider Glazed Donuts
Warm up to the holiday season by baking and enjoying these perfect treats!
- 1 quart - apple cider
- 1 - (1⁄4-ounce) package active dry yeast
- 1/4 cup - warm water (100° to 115°)
- 1 1/4 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
12 to 15
12 to 15
- 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.
- FOR THE GLAZE: 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.