Fresh Apple Cider Donuts Hillel’s Kitchen New Orleans

Apple Cider Doughnuts

These were warm and fresh this morning

Recipe and Baking courtesy of Jessica Brown, Hillel’s Kitchen, New Orleans

Apple Cider Donuts

1 cup sugar
5 tbsp unsalted butter, room temperature
2 large eggs, room temperature
3 1/2 – 4 cups all purpose flour
1 1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup buttermilk
1/3 cup boiled apple (or pear, that’s really nice too) cider (reduce 1 1/2 cups
cider to 1/3 cup, takes about 25 min, or you purchase boiled cider online)
1 tbsp vanilla

Cream butter and sugar til light and fluffy. Add eggs one at a time, beating
well after each one. In a separate bowl whisk together flour, baking powder,
baking soda, salt, cinnamon and nutmeg.
Add buttermilk, boiled cider, and vanilla to butter, sugar, egg mixture. Add
flour mixture and combine gently just until fully moistened. Line a baking sheet
with wax paper or parchment. Sprinkle well with flour. Turn dough into sheet,
dust with more flour and gently press out to 3/4 inch thick. Cover with plastic
and put in freezer for 10 min. After 10 min use a 3 in donut cutter or biscuit
cutters to cut out donuts and holes. You can gather and re roll scraps, but you
may need to re freeze to firm up the dough. Place donuts on another flour
dusted, parchment lined baking sheet and place in freezer for an additional 5
min. Heat oil to 375 and fry donuts approx 1 min on each side. Drain on paper
towels, and roll in cinnamon sugar while still warm.

At the Hillel, since we are a kosher meat kitchen, I cannot use any dairy
products, so I substituted earth balance for the butter, and used 1/2 cup of soy
milk with 1 tsp of white vinegar in place of the buttermilk.

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One response to “Fresh Apple Cider Donuts Hillel’s Kitchen New Orleans

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