Fried Apple Cider Glazed Yeast Donuts
Chanukah is the Festival of Lights. It's a Jewish holiday commemorating the recovery of Jerusalem. The events that inspired the Chanukah holiday took place during a particularly turbulent time in Jewish history (although when hasn't it been). According to the Talmud (book of laws), one of Judaism’s most prominent leaders at the time, Judah Maccabee and the other Jews took part in the rededication of the Second Temple and witnessed what they believed to be a miracle. Even though there was only enough untainted oil to keep the menorah’s (candelabra) candles burning for a single day, the flames continued flickering for eight nights, leaving them time to find a fresh supply. This incredible event inspired the Jews to proclaim a yearly eight-day (and night) festival. In modern times, the holiday is celebrated and commemorated by playing games (Dreidel, a spin top), and eating food that is fried in oil. Now while I don't often eat fried foods, the holiday comes around once a year and it's tradition to eat food fried in oil. These are yeast donuts, so are a labor of love. However, most of the time is spent proofing the dough which is hands-off. I have another apple cider fritter recipe on my website that are non yeast donuts, so less time consuming. Typically, sufganiyot (donuts) eaten on Chanukah are jelly-filled. Since that's not my fav, and I love apple cider, I've come up with this recipe. Note, these donuts will not bake. Also, that's not a donut, it's a cupcake. Since they're fried for 2 minutes and they're "just right" you'll be happy you made them!
Equipment
- stand or hand mixer
- medium sauce pot https://amzn.to/46Fqa0l **
- spider / slotted spoon https://amzn.to/3RC1Gkg **
- plastic wrap
- parchment paper
- 2 sheet pans https://amzn.to/47wp8Vk **
- thermometer https://amzn.to/4a8rdJf **
- liquid glass measuring cup
- donut cutter (or a glass ~3'' in diameter + a shot glass)
- Rolling Pin https://amzn.to/47hCKUP **
Ingredients
Dough
- 3 3/4 cups organic unbleached all purpose flour divided
- 4 1/2 tsps active dry yeast (2 packages) https://amzn.to/3RBM4xc **
- 3 tbs organic raw cane sugar https://amzn.to/3SIVyI1 **
- 2 tsp organic ground cinnamon https://amzn.to/3sIaw6i **
- 1 tsp kosher salt https://amzn.to/3Sa6PAV **
- 1 cup apple cider
- 4 tbs organic grass fed unsalted butter
- 3 organic egg yolks
- 1 tsp vanilla bean paste https://amzn.to/45Z4BHM **
- avocado oil (for frying) https://amzn.to/3NnM15I **
Glaze
- 2 cups organic powdered sugar https://amzn.to/46RPArx **
- 1/4 cup apple cider
- 1 tsp pure maple syrup https://amzn.to/47NilqI **
- 1 tsp vanilla bean paste https://amzn.to/45Z4BHM **
- 1 tsp organic ground cinnamon https://amzn.to/3sIaw6i **
- 1/2 tsp kosher salt https://amzn.to/3Sa6PAV **
Instructions
Dough
- In the bowl of a stand mixer fit with the dough hook (or large bowl), place 2 cups of flour, yeast, sugar, salt and cinnamon. Mix until combined.
- In a glass measuring cup, heat the apple cider and butter until the butter has melted. Set aside until the temperature has come back down to ~125℉.
- Once the apple cider / butter mixture is at ~125℉, add it to the dry ingredients and mix to combine. Scrape down the bowl as needed and continue to mix until the flour is incorporated.
- Add the additional flour and egg yolks. Mix on medium speed for 5 minutes.
- Remove the dough and on a clean surface, knead the dough for 5 more minutes by hand.
- Lightly grease your bowl that had the dough in it with avocado oil. Place the dough ball in the bowl and roll it around so there's a little oil all over it. Put plastic wrap on top of the bowl, place it in a cold (OFF) oven for 1.5 hours.
- The dough should have doubled in size. Punch down the dough and let it rest for 3 minutes.
- Divide the dough in 1/2. Covering the 1/2 you're not working with, with plastic wrap for the time being. On a lightly floured surface, roll out the dough to ~1/2 inch thickness.
- Using a donut cutter or glass, cut out the donuts.
- If using a glass, use a shot glass to cut out the donut holes. Gather the scrapes and re roll and continue to cut out the donuts until all the dough is used up. Take remaining dough ball in the bowl and roll out and cut as well.
- Place on parchment lined sheet pan and cover with plastic wrap. Place back back in the cold (OFF) oven for 45 more minutes until they doubled in sized again.
- Meanwhile in a medium sauce pot, fill it with avocado oil with about 2 inches of oil. Using a candy thermometer, heat the oil over medium heat until it reaches 360℉.
- Using a slotted spoon, carefully lower the donuts into the oil, 2 large donuts or 6 donut holes at a time. Fry for 1 minute on each side. Make sure the oil doesn't drop below 350℉ and go above 365℉. If it goes below, wait for the temperature to rise before you had more donuts, if it goes below, lower the heat a little.
- Place on a sheet pan lined with paper towels. Continue frying the remaining dough. Set aside to cool.
Glaze
- In a large bowl, mix together all of the ingredients. Dip the donuts in the glaze and enjoy!
Notes
**Amazon affiliate - I may receive compensation.
Store the leftovers in an airtight container. They'll last (most likely not though) for 3-4 days.