As Homer would say: Mmmmmmmm donuts
When Kate Shaffer of Black Dinah Chocolatiers posted this Instagrammed photo of her famous rum-glazed cider donuts on Facebook, the 30-plus reactions ranged from ravenous to almost angry.
-Really didn't need to see this.
-You're killing me!
-That is just cruel.
And yes it is, it is just cruel that she makes these donuts every year and unless you live on Isle au Haut, you are not going to taste them.
"There are riots if I don't make cider doughnuts at least once before we close the cafe in the fall," said Shaffer, by email. "Until next fall, you gotta make them yourself."
Luckily, she acquiesced to providing the exact recipe from her blog, blackdinah.wordpress.com and allowed us to repost her recipe her on PenBayPilot.The only ingredient missing from this recipe is the rum; but, we're sure you'll find a place for it.
According to Shaffer: "This latest version is much like last year’s (nothing like re-inventing the wheel), with just a few little changes. The changes, I think, warrant this second posting. The resulting pastry is dark and crunchy on the outside, and soft, buttery and apple-y fragrant on the inside. But if you can’t find boiled cider (read a great article on boiled cider here), and don’t have any apple sauce on hand, the recipe from last year will stand in as an almost-as-delicious substitute."
Apple Cider Doughnuts, redux
1 cup sugar (I use organic evaporated cane juice)
1/2 cup boiled cider
3/4 cup unsweetened apple sauce
1 teaspoon baking soda
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3-3/4 to 4 cups flour
Roughly 6 cups vegetable oil for frying (I use safflower oil)
About a cup of superfine sugar
With an electric beater, the paddle attachment of your stand mixer, or by hand, beat together 1 cup sugar and the eggs until the mixture is light in color.
In a medium size bowl (or a large measuring cup), mix together the boiled cider, apple sauce and the baking soda. Don’t let all that foaming and frothing worry you. That’s just the baking soda reacting to the acid in the apples. Beat this mixture into the sugar and eggs.
Next, stir in the melted butter, 1/2 teaspoon cinnamon, nutmeg, baking powder and vanilla. Finally, add 3-3/4 cups of flour and mix just until the batter is combined. Cover the bowl with plastic wrap and refrigerate for several hours or overnight.
When you’re ready to fry the doughnuts, heat the oil in a large cast iron pot to 375 degrees. While the oil is heating, turn your chilled batter out onto a well-floured countertop and pat or roll the batter to about 1/2-inch thickness. Cut as many doughnuts as possible with a 2-inch doughnut cutter. Scrape the scraps together gently, re-roll and cut one more time.
When the oil has reached the correct temperature, fry the doughnuts, a few minutes on each side, until they turn a burnished golden brown. Remove them to a cookie sheet lined thickly with paper towels and allow to drain.
Mix about a cup of superfine sugar and the remaining 1/2 teaspoon of cinnamon in a paper lunch bag. Before the fried doughnuts are completely cool, toss a few at a time into the bag, and shake to coat.
For the love of God, if anyone makes these donuts and sells them on the mainland, will you please, please tell us on Facebook so we can storm your shop?