Tag Archives: butter

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.



On Sundays, I often cook these for my mom.

They get really big and light, are hollow, hot and tendrily inside, crisp on the outside.

We open them, slather them with butter and a bit of fruit preserves.

I think the first time I had them was at Camp Teela Wooket in Roxbury, Vermont.

1 Cup all-purpose flour

1 Cup whole milk

4 Large eggs

1/2 teaspoon table salt

Grease or spray liberally a tin for large muffins

Fill cups 1/2 – 2/3 full

Bake at 425 F for 15 minutes or until tall and brown

Yields 6 – 7 popovers

Serve and eat immediately or they deflate and become tough

#LiveBelowTheLine Breakfast 22 Cents

Please note in costing I calculated use of heel of the bread

– here it is in all its crumbly glory!

Peach Cobbler, from scratch

8 fresh peaches peeled and cut into wedges

toss in one cup of sugar and cook on stove top till bubbling

melt 1/2 butter in baking dish

mix 1 cup sugar, 1 cup SR flour and 1 cup milk, well

pour melted butter into sugar-flour-milk combo/DO NOT MIX

insure baking dish is well buttered

place peach mixture and all liquid in pan into baking dish

pour sugar-flour-milk-butter batter onto peach mixture

bake at 350 till bubbly and brown like above

spoon into bowls and top with vanilla ice cream

Homemade Potato Light Rolls

Homemade yeast raised rolls, potato water, mashed potato and LOTS of butter!

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