Apple Cider Donuts
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Ingredients
- 2 1/2 cups Organic raw apple cider
- 1/2 cup Organic apple, peeled and grated
- 1/2 cup Organic apple butter
- 1 1/2 tablespoons raw apple cider vinegar
- 1/2 teaspoon vanilla extract
- 4 ounces Organic unsalted butter, softened
- 1/2 cup Organic or maple sugar
- 1 large egg, preferably pastured or organic
- 3 1/4 cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
- 1 tablespoon aluminum-free baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- Organic coconut or avocado oil, naturally rendered lard or beef tallow Enough for 2-inch depth in Dutch oven.
- Pumpkin-Cinnamon Spice, Buttermilk Glaze, or Maple-Vanilla Glaze
Servings:
Units:
Instructions
- Combine apple cider and grated apple in a small saucepan over medium-high heat and cook, stirring occasionally, until reduced to about 1/2 cup (about 25 minutes). Transfer to a bowl and cool to room temperature. Stir in apple butter, vinegar, and vanilla.
- Beat butter and sugar with an electric stand mixer on medium speed until light and fluffy, about 1 minute. Add egg and beat until combined.
- Whisk together flour, baking powder, cinnamon, and salt. Add to butter mixture alternately with apple cider mixture, beginning and ending with flour mixture. Beat on low just until blended after each addition.
- Turn dough out onto a floured surface and roll into a 12- x 9-inch rectangle, about 1/2-inch thick.
- Heat preferred fat up to 2 inches into a large Dutch oven to 350 degrees F.
- Cut dough using a 2 1/2-inch round doughnut cutter. Use a 1-inch round cutter to cut out the middle of dough rounds, reserving the cutouts as doughnut holes. Re-roll scraps once (any more may result in dense doughnuts).
- Fry in batches until golden brown, about 1 minute per side for doughnuts and 45 seconds per side for holes. Transfer with a slotted spoon to paper towel-lined plate. Toss warm doughnuts in Pumpkin-Cinnamon Spice. Or cool to room temperature and dip in Buttermilk Glaze or Maple-Vanilla icing.
Recipe Notes
Pumpkin-Cinnamon Spice - In a medium bowl whisk together 1 cup organic or maple sugar, and 1/2 teaspoon each, ground cinnamon and pumpkin pie spice.
Buttermilk Glaze - In a large bowl whisk together 1 1/2 cups organic powdered sugar (make your own in blender or processor: blend 1 cup organic sugar with 2 tablespoons arrowroot until powdery fine), 3 tablespoons organic whole buttermilk, and 1/8 teaspoon sea salt.
Maple-Vanilla Icing - In a large bowl whisk together 2 cups organic powdered sugar, 3 tablespoons maple syrup, 1 tablespoon whole organic or raw milk, and 1/8 teaspoon sea salt.
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French Market Beignets
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Ingredients
- 1 cup whole organic or raw milk
- 2 tablespoons organic butter or lard
- 1 tablespoon muscavado or coconut sap sugar
- 1 tablespoon organic sugar
- 1 package active dry yeast
- 1 large egg, preferably pastured or organic
- 3 cups sprouted red wheat flour
- 1 teaspoon sea salt
- 1 teaspoon ground nutmeg
- Coconut oil, beef tallow, or lard
- Powdered rapadura
Servings:
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Instructions
- Combine milk, butter or lard, and sugars in a saucepan; cook over low heat until butter melts, stirring often.
- Cool to about 105°.
- Transfer mixture to a large bowl.
- Stir in yeast; let stand 5 minutes. Stir in egg.
- Combine flour, salt, and nutmeg; add 1/2 cup to yeast mixture.
- Beat at medium speed with electric mixer until smooth (about 1 minute).
- Stir in enough of remaining flour mixture to make a soft dough.
- Place dough in a well-greased bowl,turning to grease top.
- Cover and let dough rise in a warm place (85°) about 1 hour or until doubled in bulk.
- Punch down dough; turn out onto a lightly floured surface and knead 4 or 5 times.
- Roll dough to a 15 x 12" rectangle; cut into 20 3" squares (I use a pizza wheel).
- Cut each square in half diagonally, forming triangles.
- Place on a floured surface; cover and let rise in a warm place for 30 minutes or until doubled in bulk.
- Melt oil or fat to a depth of 3" in a Dutch oven.
- Heat to 375°.
- Fry beignets, 4 or 5 at a time, about 1 minute on each side or until golden brown.
- Drain well on paper towels; sprinkle with powdered rapadura or maple sugar.
- Serve warm. Yield: 40 beignets.
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