Apple Balsamic Glazed Doughnuts Recipe

Apple Balsamic Glazed Doughnuts Recipe

Ingredients:

DOUGHNUTS
– 3 3/4 cups flour
-2 teaspoons baking powder
-1 teaspoon baking soda
-1 teaspoon salt
-1 1/4 teaspoons cinnamon
-1/2 teaspoon freshly grated nutmeg
-1/2 cup buttermilk, at room temperature
-1/3 cup Sonoma Farm Red Apple Balsamic Vinegar
-1 tablespoon vanilla extract
-1 cup granulated sugar
-5 tablespoons unsalted butter, at room temperature
-2 large eggs, at room temperature
-Peanut oil or vegetable oil for frying

 GLAZE
-1 cup Sonoma Farm Red Apple Balsamic Vinegar
-3 cups powdered sugar
-1 tablespoon vanilla extract

Preparation:

1. Make doughnuts: In a medium bowl, whisk together 3 3/4 cups flour, the baking powder, baking soda, salt, cinnamon, and nutmeg. In a small bowl, combine buttermilk, balsamic, and vanilla. Using a mixer, beat granulated sugar and butter in a large bowl on medium-high speed until fluffy and very light in color, 4 to 6 minutes.  Add eggs one at a time, beating well after each addition and scraping bowl occasionally.
2. On low speed, beat in dry ingredients in 3 additions, alternating with buttermilk mixture and beating just until combined.
3. Line a baking sheet with parchment paper and dust generously with flour. Put dough on sheet and sprinkle generously with flour. Pat or roll dough into a slab about 1/2 in. thick. Cover with plastic wrap and chill until center feels firm enough to cut, about 1 hour.
4. Slip dough from parchment onto a flour-dusted work surface. Line baking sheet with a fresh piece of parchment. Cut doughnuts and holes, dipping a 2 3/4-in. doughnut cutter into flour each time.  Set on baking sheet. Gather scraps and re-roll.
5. Heat 1 1/2 in. oil in a dutch oven to between 350° and 360° on a deep-fry thermometer. Meanwhile, set 2 cooling racks over empty baking sheets; set them near stove. Make glaze: In a medium bowl, whisk together balsamic, powdered sugar, and vanilla.
6. Fry 2 or 3 doughnuts and holes at a time until a rich toasty brown, turning once with a slotted spatula or spoon, 1 to 1 1/2 minutes per side. Adjust heat as needed; ” Test the first doughnut and make sure it’s cooked through.
7. Transfer doughnuts to racks over baking sheets. Let cool just until comfortably warm; at this temperature, rather than cool, Dip all over in glaze and set on racks.

Sonoma Farm

Nov 2013