Yields 6-7 servings

The Doughnut Dough

Ingredients

Cider Paste:

  • ⅓ cup apple cider
  • 1½ tablespoons unsalted butter
  • ⅓ cup all-purpose flour

Doughnut Dough:

  • 1 cup apple cider
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon + 1 teaspoon vanilla paste
  • 5⅓ cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 4 teaspoons kosher salt

Spiced Sugar Coating:

  • 2½ cups granulated sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground cardamom

Instructions

  1. Boil cider and butter for the paste. Stir in flour and cook 1–2 minutes until thick. Chill until cold.
  2. Blend cider paste, cream, sugar, eggs, and vanilla until smooth. Combine dry ingredients and fold in wet mixture until just combined.
  3. Chill the dough overnight if possible, or for at least 6 hours in the refrigerator.
  4. Take out the chilled dough and roll it ½-inch thick between well-floured parchment sheets. Flip as needed to prevent sticking.
  5. Cut into standard doughnut shapes using a 3 to 3½-inch cutter for the outer ring and a 1 to 1¼-inch cutter for the center hole.
  6. Fry at 365°F until golden, about 1–2 minutes per side. Rest 10 minutes, then toss in spiced sugar while still warm.

Cardamom Rice Pudding with Crème Brûlée Fold-In

Ingredients

Rice Pudding Base:

  • 8 cardamom pods, gently crushed
  • 6 cups whole milk
  • ½ cup granulated sugar
  • ½ teaspoon kosher salt
  • ½ cup jasmine rice
  • 2 teaspoons vanilla bean paste
  • Zest of ½ lemon
  • Zest of ½ orange

Crème Brûlée Custard:

  • 2 cups heavy cream
  • 1 tablespoon vanilla bean paste
  • ¼ cup granulated sugar
  • 4 large egg yolks

Instructions

  1. Toast cardamom pods, add milk, and scald. Cover and steep 1 hour. Strain.
  2. Add sugar, salt, rice, and vanilla. Simmer until tender and thickened, stirring occasionally. Stir in citrus zests. Chill overnight.
  3. For custard, heat cream with half the sugar and vanilla. Whisk yolks with remaining sugar. Temper cream into yolks, strain, and bake in water bath at 300°F until just set. Chill overnight.
  4. Next day, whisk custard smooth and fold into rice pudding.

To serve: Spoon a generous layer of rice pudding onto each plate. Top with two warm doughnuts. 


Recipe courtesy of Lure (Atlanta, GA)