Claire Saffitz Makes Apple Cider Donuts | Dessert Person

Summary by Krater

Claire Saffitz shares her recipe for apple cider doughnuts, explaining how to make boiled apple cider and apple butter to achieve an intense apple flavor and a fluffy, non-greasy texture. She demonstrates mixing, rolling, cutting, frying, and sugar-coating the doughnuts, and concludes they are exceptionally delicious.

From the video

Answers: How do I make apple cider doughnuts from scratch?

• apple cider doughnut recipe
• making boiled apple cider
• making apple butter
• frying doughnuts
• doughnut dough consistency and rolling

Ingredients

• all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• clove
• sour cream
• apple butter
• 1-2 tsp vanilla extract
• 2 large eggs
• 1/4 cup granulated sugar
• 1/4 cup light or dark brown sugar
• melted butter
• cinnamon sugar
• 8 cups apple cider
• 1 tsp kosher salt

What it concludes

• Boiling apple cider down by 75% creates a concentrated boiled apple cider that adds a strong apple tanginess to the doughnuts.
• Using apple butter in the batter makes the doughnuts very tender.
• Alternating between wet and dry ingredients while mixing helps keep the batter strong.
• Chilling the rolled dough in the freezer for five minutes makes cutting out the doughnuts much easier.
• Frying the doughnuts between 325 and 350 degrees prevents them from absorbing too much oil while cooking through properly.
• The finished apple cider doughnuts are exceptionally delicious, fluffy, not gummy, and taste genuinely like apple.