#Cider donuts full#
We ended up salvaging it with a lot of extra flour, and doing just donut holes as the full donut still fell apart. It felt like there was maybe too much baking soda, and the donuts fell apart when frying. The problem after that was they had soaked in a lot of oil and were more like a churro.įlavor was good, but dough just was a huge struggle. I turned down the temperature and they finally cooked through and we’re golden brown. They then held together but weren’t cooking inside before they got dark.
The first couple I tried cooking completely fell apart so I added more flour. Finished with an amaretto whip cream.most excellent birthday breakfast! I adjusted flour some for altitude, and was generous on the board rolling it out and while it looked like it might fall apart when I turned them, I had no problems. My wife ordered these instead of a birthday cake, and it was a definite win. I'd recommend every home baker attempt doughnuts at least once. Ok, piping hot doughnuts with un cafecito? Yes and amen. I needed to cook them longer than I expected (based on visual cues) to have a thoroughly cooked interior. This was my first time making donuts, so I followed the instructions and video to a T. 4 stars only because this is NOT an easy recipe and should only be attempted by someone with a lot of time on their hands (me). And now I am recovering from a sugar coma. Fresh, handmade donuts are truly a sweet treat. The end result was all worth it, however. It became extremely tacky and impossible to work with. The only problem I had with the dough was the first time I over-reduced the apple cider. I decided to chill the dough overnight and it divided up the amount of labor well. I made a glaze with 1 cup of apple cider reduced to 1/2 cup on the stove, 2 cups of powdered sugar, 1 T corn syrup and 1 t vanilla extract and it was phenomenal. After a lot of internet searching, I found a site saying never use liquid oil for donuts because of this issue - tried again with the same batch of dough using crisco vegetable shortening and they were perfect - crunchy on the outside and soft and cakey on the middle. I made these as written and had the same issue of them being overly oily and more like a churro.
The final product was good, but I wanted donuts, not churro style donut holes. I also ended up doing donut holes instead of full donuts and the texture is more like a churro. My family devoured these in two days and are already clamoring for more so it's definitely and 5/5 stars for me! I was worried about the frying based on the reviews but they actually turned out looking like real donuts! For the first few batches I was going for the darker color like in the picture but that was producing drier, chewier donuts so I tried frying for less time and they came out much more light and moist. These don’t hold well, so if you don’t plan on a big group to wolf these down, cut the recipe in half. The first few nearly fell apart, and soaked up too much oil.Ĭut the sugar and cinnamon that you dredge in in half. Once the 1/3 cup of dusting flour is absorbed, they are perfect and hold their shape. Store bought apple cider donuts are better.Įxcellent flavor. I definitely suggest chilling over night and to gently put the dough on a new piece of parchment paper that is floured.Īll of this for not much reward. As others mentioned the doughnuts are fragile while in the fryer and they will stick to the sheetpan without a lot of flour coating the bottom of the pan. They stick to the pan, they fall apart in the fryer, they fall apart in the process of placing them in the fryer, they burnt at recommended temp and time, and of course that was after the actual process of making the dough which while not very difficult was time consuming.Ī very long and complicated recipe that produces very greasy and unflavorful doughnuts. These are pretty tasty and I didn’t think they were as greasy as other reviewers mentioned.