Jason's Cooking Club

Apple Cider Donut Holes

Name: Apple Cider Donut Holes
Total time: 45 min
Cuisine: American
Ingredients: The Night Before Cooking; To Make The Dough; Fill a large pot halfway with vegetable oil and put on the stove over medium heat.; In a small saucepan over medium heat or in the microwave, melt the butter.; Fold the dry ingredients into the wet mixture until a soft dough forms. Do not overmix or the donuts will become tough.; Place the dough in the refrigerator to chill for a few minutes.; To Make The Toppings; In a small bowl, combine the sugar and cinnamon.; Cover with plastic wrap and set aside.; Fry The Donuts; Increase the temperature on the oil to medium-high. We are looking for ~350F if you are measuring with a thermometer.; Using a large spoon or cookie scoop, scoop marble sized pieces of dough into the oil; Let fry for a few minutes until golden brown and delicious!; Alternatively, wait until they are completely cooled and dip in the icing. Return them to the wire rack and give the icing 20-45 minutes to set to a crispy icing.; Enjoy the cooked donies the same day, or refrigerate the unfried dough for up to 3 days.; *Note: If you would like to make some round donuts with the hole, chill your dough for 2 hours, transfer to a floured surface and roll out to ¼” thick. Cut out your donut shapes and fry until golden brown. (The dough must be chilled or it will become too sticky to work with.); For the Donut 450 grams (2 cups) apple cider 270 grams (2¼ cups) all purpose flour 100 grams (½ cup) brown sugar 1 gram (⅛ teaspoon) baking powder 2 grams (½ teaspoon) baking soda 5 grams (1½ teaspoons) cinnamon 1 gram (¼ teaspoon) cloves 1 gram (¼ teaspoon) nutmeg 1 gram (¼ teaspoon) cardamom 5 grams (1 teaspoons) salt 1 egg 28 grams (2 tablespoons) butter 60 gram (¼ cup) sour cream 5 grams (1 teaspoon) vanilla extract 2 quarts vegetable oil | For the Topping 200 grams (1 cup) sugar 15 grams (1 tablespoon) cinnamon 450 gram (3¾ cups) powdered sugar 50 grams (¼ cup) apple cider

“The cider needs to reduce by three-quarters — be patient, it takes time.”

from Jason McKinney

American·45 min·Easy·2 servings

plan ahead · overnight cider reduction chill

Ingredients

pantry

The Night Before Cooking
To Make The Dough
Fill a large pot halfway with vegetable oil and put on the stove over medium heat.
In a small saucepan over medium heat or in the microwave, melt the butter.
Fold the dry ingredients into the wet mixture until a soft dough forms. Do not overmix or the donuts will become tough.
Place the dough in the refrigerator to chill for a few minutes.
To Make The Toppings
In a small bowl, combine the sugar and cinnamon.
Cover with plastic wrap and set aside.
Fry The Donuts
Increase the temperature on the oil to medium-high. We are looking for ~350F if you are measuring with a thermometer.
Using a large spoon or cookie scoop, scoop marble sized pieces of dough into the oil
Let fry for a few minutes until golden brown and delicious!
Alternatively, wait until they are completely cooled and dip in the icing. Return them to the wire rack and give the icing 20-45 minutes to set to a crispy icing.
Enjoy the cooked donies the same day, or refrigerate the unfried dough for up to 3 days.
*Note: If you would like to make some round donuts with the hole, chill your dough for 2 hours, transfer to a floured surface and roll out to ¼” thick. Cut out your donut shapes and fry until golden brown. (The dough must be chilled or it will become too sticky to work with.)
For the Donut 450 grams (2 cups) apple cider 270 grams (2¼ cups) all purpose flour 100 grams (½ cup) brown sugar 1 gram (⅛ teaspoon) baking powder 2 grams (½ teaspoon) baking soda 5 grams (1½ teaspoons) cinnamon 1 gram (¼ teaspoon) cloves 1 gram (¼ teaspoon) nutmeg 1 gram (¼ teaspoon) cardamom 5 grams (1 teaspoons) salt 1 egg 28 grams (2 tablespoons) butter 60 gram (¼ cup) sour cream 5 grams (1 teaspoon) vanilla extract 2 quarts vegetable oil | For the Topping 200 grams (1 cup) sugar 15 grams (1 tablespoon) cinnamon 450 gram (3¾ cups) powdered sugar 50 grams (¼ cup) apple cider

Method

01
Place 2 cups of apple cider in a medium saucepan. Simmer on medium heat until it has reduced to yield about ½ cup of cider. Place in a container and chill in the refrigerator overnight.
02
In a small bowl, combine the all purpose flour, brown sugar, baking powder, baking soda, spices and salt.
03
Transfer the melted butter to a large mixing bowl and stir in the reduced apple cider, egg, sour cream, and vanilla extract.
04
In a larger bowl, whisk together half of the powdered sugar and the reserved ¼ cup of apple cider. Add more powdered sugar if necessary to get the glaze to the perfect consistency. The glaze should run off of a spoon in thick streams.
05
Transfer to a sheet tray lined with a wire rack or paper towels. After the initial grease drips off, transfer to the cinnamon sugar and toss to coat.
06
Apple Cider Donut Holes

you'll needMedium saucepan½ cup measuring cupLarge potSmall bowlLarge mixing bowlRubber spatulaPlastic wrapMedium mixing bowlCookie scoop or large spoonSheet tray lined with paper towels

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AMERICAN · 45 MIN HANDS-ON · EASY

plan ahead overnight cider reduction chill

Apple Cider Donut Holes

The cider needs to reduce by three-quarters — be patient, it takes time.

— JASON MCKINNEY

Jason McKinney

not yet rated

the plate

ingredients

2 servings

scaled live

The Night Before Cooking
To Make The Dough
Fill a large pot halfway with vegetable oil and put on the stove over medium heat.
In a small saucepan over medium heat or in the microwave, melt the butter.
Fold the dry ingredients into the wet mixture until a soft dough forms. Do not overmix or the donuts will become tough.
Place the dough in the refrigerator to chill for a few minutes.
To Make The Toppings
In a small bowl, combine the sugar and cinnamon.
Cover with plastic wrap and set aside.
Fry The Donuts
Increase the temperature on the oil to medium-high. We are looking for ~350F if you are measuring with a thermometer.
Using a large spoon or cookie scoop, scoop marble sized pieces of dough into the oil
Let fry for a few minutes until golden brown and delicious!
Alternatively, wait until they are completely cooled and dip in the icing. Return them to the wire rack and give the icing 20-45 minutes to set to a crispy icing.
Enjoy the cooked donies the same day, or refrigerate the unfried dough for up to 3 days.
*Note: If you would like to make some round donuts with the hole, chill your dough for 2 hours, transfer to a floured surface and roll out to ¼” thick. Cut out your donut shapes and fry until golden brown. (The dough must be chilled or it will become too sticky to work with.)
For the Donut 450 grams (2 cups) apple cider 270 grams (2¼ cups) all purpose flour 100 grams (½ cup) brown sugar 1 gram (⅛ teaspoon) baking powder 2 grams (½ teaspoon) baking soda 5 grams (1½ teaspoons) cinnamon 1 gram (¼ teaspoon) cloves 1 gram (¼ teaspoon) nutmeg 1 gram (¼ teaspoon) cardamom 5 grams (1 teaspoons) salt 1 egg 28 grams (2 tablespoons) butter 60 gram (¼ cup) sour cream 5 grams (1 teaspoon) vanilla extract 2 quarts vegetable oil | For the Topping 200 grams (1 cup) sugar 15 grams (1 tablespoon) cinnamon 450 gram (3¾ cups) powdered sugar 50 grams (¼ cup) apple cider

method — 6 steps

01
Place 2 cups of apple cider in a medium saucepan. Simmer on medium heat until it has reduced to yield about ½ cup of cider. Place in a container and chill in the refrigerator overnight.
02
In a small bowl, combine the all purpose flour, brown sugar, baking powder, baking soda, spices and salt.
03
Transfer the melted butter to a large mixing bowl and stir in the reduced apple cider, egg, sour cream, and vanilla extract.
04
In a larger bowl, whisk together half of the powdered sugar and the reserved ¼ cup of apple cider. Add more powdered sugar if necessary to get the glaze to the perfect consistency. The glaze should run off of a spoon in thick streams.
05
Transfer to a sheet tray lined with a wire rack or paper towels. After the initial grease drips off, transfer to the cinnamon sugar and toss to coat.
06
Apple Cider Donut Holes