They just might be your new favorite fall
treat!
Private Chef and caterer Aubrey LaBato shares
her recipe for apple cider donuts!
Donuts
3 cups all-purpose flour, plus more for rolling out the
dough
2 pkts. Apple cider dry spice drink mix
1/2 teaspoon salt
Vegetable oil, for coating the bowl
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
1/4 cup plus 1 teaspoon granulated sugar
3/4 cup apple cider
2 large egg yolks
1 tablespoon apple butter
cut into 4 pieces and at room temperature
To finish:
2 quarts vegetable oil
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon unsalted butter
Place 3 cups of flour, the apple cider drink spice mix, and
salt, in a large bowl and whisk to aerate and combine; set
aside. Heat 1/2 cup of the apple cider until warm, between
105°F and 115°F. Add to the yeast and stir to combine. Let
sit until the mixture is foaming, about 5 minutes.
In another bowl add sugar, apple cider, egg yolks, apple
butter, and vanilla to the yeast mixture and whisk to
combine. Add this mixture to the reserved flour mixture and
stir with a wooden spoon until the dough comes together and
begins to form a ball.
Transfer the dough to a lightly floured work surface.
Scatter the butter pieces over the dough and knead until
the butter is fully incorporated and the dough is smooth,
shiny, and elastic, about 6 to 8 minutes. Add up to 1/4 cup
of additional flour as needed if the dough is sticky. Form
the dough into a ball, place it in the oiled bowl, and turn
to coat it in the oil. Cover the bowl with plastic wrap or
a damp towel and let the dough rise in a warm place until
doubled in size, about 2 hours.
To finish:
Line a baking sheet with parchment paper; set aside. Punch
down the dough, transfer it to a lightly floured work
surface, and roll it out until it’s about 1/4 inch thick.
Using a 2-1/2-inch donut cutter, stamp out as many dough
rounds as possible and place them on the prepared baking
sheet about 1/4
Caramel sauce
1 jar Mrs. Richardson’s caramel sauce
1/2 tbsp kosher salt
Warm up sauce in the microwave, then stir in salt.
Chocolate Sauce
12 oz semi sweet chocolate chips or ghiradelli bars
1 cup heavy cream
1/3 cup sugar
1/3 cup corn syrup
1 ½ tsp vanilla
In a bowl over a pot of simmering water heat, melt sugars
into cream. Chop the chocolate into small pieces and place
in
a bowl. Pour hot cream mixture over chocolate and let sit
for
2 minutes then stir gently until melted.
I am a Private Chef, caterer and teacher. Every month I
hold a cooking Club that anyone can join or host their own
class. You can invite your friends over to your home for a
fun cooking class and I will bring everything to you and do
the rest. First we will start with an appetizer then a main
entree and then dessert. It’s a progressive meal with lots
of hands on training and instruction. You can follow along
with the recipes or participate in cooking with me. I post
the Menus and dates of classes monthly on my Facebook page
Aubrey.labato@facebook.com. Or you can email me
aubreylabato@gmail.com for more information.
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