The apple cider donut is a classic. Rachel Crampsey's version is based on her versatile brioche-style doughnut dough. The yeasted dough is retarded overnight, which maximizes the subtle flavors from the cider and creates an airy, slightly chewy texture.
Total Dough Weight
- Total flour 5.783 kilograms
- Bread flour (hard winter wheat, 12% protein) 5.103 kilograms
- Specialty flour (whole wheat or pastry, to add flavor and texture) 0.680 kilograms
- Sugar 0.340 kilograms
- Baking powder 0.085 kilograms
- Instant yeast 0.085 kilograms
- Salt 0.017 kilograms
- Nutmeg 0.006 kilograms
- Apple cider 3.175 kilograms
- Egg 0.680 kilograms
- Unsalted butter 0.907 kilograms
- Cinnamon as needed
- Vegetable shortening for frying as needed
- Cinnamon sugar (mix of 15 grams of cinnamon and 900 grams of sugar) as needed
- Place dry ingredients in a mixer bowl and combine using dough hook.
- Add cider and egg. Mix on low for 2 minutes.
- Add the butter in small chunks as the cider and egg combine.
- Mix on medium until dough is fully developed, around 10 minutes.
- Divide dough into 4 equal portions; flatten each onto a half sheet pan, pressing all the way into the corners; cover each; retard overnight.
- Remove pans from retarder. Sprinkle cinnamon over two-thirds of each dough portion. Give each a tri-fold so the cinnamon rests between the layers.
- Roll each to a thickness of ½ inch. Dock and cut into rings.
- Proof at 80°F for 45 minutes to 1 hour.
- Fry at 375°F; 1 minute per side.
- While rings are still hot, toss in cinnamon sugar.
Formulation courtesy of Montclair Bread Co.