Black Cardamom Doughnuts with Warm Apple Cider Glaze

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This recipe is really simple and it rises perfectly. Even frying them was simple–even though I did over do it by a few minutes. I finished the recipe off with a warm apple cider glaze, which was perfectly light and not overly gooey. I loved the recipe as it was easy; but, you have to eat them right away. You cannot save them until the next day or the next, just not that great. They are meant to be eaten hot, warm and fluffy! The recipe is easy enough to start early in the morning, just in time to have warm fluffy doughnuts on the table by a proper brunch time.

To make doughnuts

  • 0.75 cup milk
  • canola oil, for frying (1 to 1/2 gallons, depending on fryer)
  • 23 Ounce all-purpose flour, plus more for dusting surface
  • 1 tsp freshly ground cardamom
  • 1.5 tsp salt
  • 0.25 cup sugar
  • 2 egg, beaten
  • 0.33 cup warm water (95 to 105 degrees F)
  • 2 package instant yeast
  • 0.33 cup butter
  • 0.75 cup buttermilk
  1. Place the milk, buttermilk and butter  in a medium saucepan and heat over medium heat just until warm enough to the butter.  Set aside.
  2. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk mixture, first making sure it has cooled to lukewarm. Add the eggs, sugar, salt, cardamon, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
  3. On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter.   Set on floured baking sheet, cover lightly with flour sack towel and let rise for 30 minutes.
  4. Preheat the oil in a deep fryer, dutch oven or deep frying pan to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
  5. Dip doughnut into glaze, place on a cooling rack, glaze side up and let sit about 10 minutes.  Serve.  Eat.

 

To make glaze

  • 2 cup powdered sugar
  • 0.25 cup apple cider
  1. Heat apple cider in a small saucepan until warm. Sift powdered sugar into a medium mixing bowl. Add the warm cider. Whisk until smooth, about 3 minutes.

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