Apple cider doughnut with cinnamon-cardamom sugar

Adapted by StarChefs.com
May 31, 2019
Yield: 1 baker's dozen cider doughnuts with holes and debris

INGREDIENTS:

Cider Paste:
90 grams apple cider
40 grams butter
50 grams all-purpose flour
Cider Doughnut Dough:
200 grams sugar
250 grams apple cider
250 grams heavy cream
2 eggs
20 grams vanilla paste
650 grams all-purpose flour
12 grams baking powder
5 grams baking soda
12 grams fine sea salt
Cider-Scotch Sauce:
450 grams sugar
450 grams heavy cream
450 grams boiled cider syrup
340 grams butter, cold
12 grams fine sea salt
Cider Scotch Glaze:
75 grams buttermilk
4.5 grams fine sea salt
350 grams ground cinnamon
Cinnamon-Cardamom Sugar:
500 grams sugar
25 grams cinnamon
5 grams ground cardamom
Cider Doughnuts:
All-purpose flour
Rice bran oil

METHOD:

For the Cider Paste

In a small saucepot over medium heat, combine apple cider and butter; bring to a boil. Add flour and, with a heatproof spatula, stir until flour forms a ball around the spatula and mixture pulls away from the sides of the pot, about 1 to 2 minutes. Transfer paste to a small stainless steel bowl and chill 4 hours and up to 3 days, covering after the 4-hour mark.

For the Cider Doughnut Dough

In a Vitamix blender, combine Cider Paste, sugar, cider, cream, eggs, and vanilla; purée. In a large bowl, whisk to combine remaining ingredients. Pour liquid into dry mixture; combine using a rubber spatula. The dough will resemble a thick, sticky biscuit batter. Do not over mix. On a plastic wrap-lined sheet tray, cover dough with additional wrap, gently pressing dough into a relatively even layer. Refrigerate at least 4 hours and up to 2 days.

For the Cider-Scotch Sauce

In a medium pot over medium-high heat, combine sugar and 150 grams water, cover, and cook 5 minutes. Bring syrup to 205°C; it will be a dark, amber caramel. Remove pot from heat and carefully add cream and cider syrup. Return pot to medium-low heat and stir the hardened caramel until saucy. Stir in butter and salt. Cook, stirring occasionally, until sauce reaches 105°C. The bubbles will be thick and viscous but still remain small. Cool, stirring occasionally with a whisk to keep the sauce homogenous. When room temperature (about 1 hour later), transfer sauce to mason jars and refrigerate.

For the Cider-Scotch Glaze

In a Vitamix blender, combine 250 grams Cider-Scotch Sauce, buttermilk, and salt; purée. Turn blender off, add sugar, re-cover, and purée. Transfer to a bowl large enough to hold glaze and dip doughnuts. If making glaze in advance, store in refrigerator and temper, stirring ith a whisk, before dipping in fried doughnuts.

For the Cinnamon-Cardamom Sugar

In a medium bowl, whisk to combine sugar and spices. Use immediately or store in a covered container.

For the Cider Doughnuts

On a heavily floured, large, clean countertop, heavily dust dough with flour. Use a rolling pin, flatten dough into a rough rectangle, about ½-inch thick. Using a 3-inch circular cutter, punch out doughnuts and transfer to parchment-lined sheet trays. Using a 1-inch circular cutter, punch out doughnut holes from the remaining dough and place on a separate parchment-lined sheet tray. Punch out holes from the doughnuts, transferring the holes to the tray with the others. Add remaining dough debris to tray with doughnut holes. Fill a large pot halfway with oil and heat over medium flame to 375°F. Fry one-third debris 1 minute, flip using a spider, and fry 1 minute more, until deep golden. Transfer to wire rack-lined sheet trays. Maintaining oil temperature, repeat with remaining debris. Do not overfill pot. The temperature will drop and you’ll have greasy doughnuts. Fryer all doughnut holes 1½ minutes, using a spider to gently stir for even cooking. Drain on racks. In batches of 3, fry doughnuts 1½ minutes, flip, and fry 1½ minutes more, until deep golden on both sides. Cool on racks 10 minutes before dipping in glaze. (It’s totally cool to crush a warm glazed doughnut in the kitchen before serving them to everyone else.) In the bowl with the Cinnamon-Cardamom Sugar, toss debris to evenly coat. Serve immediately. (Alternatively, if not serving immediately, simply dust debris with powdered sugar). Add doughnut holes to sugar bowl, tossing to evenly coat. doughnut holes. Serve immediately, or set aside on racks. To dip the doughnuts, hold a doughnut with your fingers and dip each one halfway into the Cider-Scotch Glaze, flip them over, and put them back on the wire rack to allow the glaze to drip down and set up. This will take 10 to 15 minutes. It’s totally cool to crush a warm glazed doughnut in the kitchen before serving them to everyone else.