Ya know when you are dying to crunch into a freshly picked Mutsu apple from Crooked Run Orchard? And you send your son to pick some? And he brings home a LOT? And Crooked Run doesn't "pretty up" their apples with pesticides so your apples are fugly? And as a result nobody is eating them?
Yup. That happened.
Then I was flipping through some magazine I had laying around and saw a recipe for Apple Cider Doughnuts. Where can I get me some vegan doughnuts here in 20175/6?? Nowhere. That's where.
And the MOOD hit.
With time on my hands until the Ravens give it another go in a few, I thought I'd "veganize" the recipe and give it the old college try.
So I chopped up a couple of apples and simmered them in some apple cider (also from Crooked Run), as directed. I read the Washington Post. I planned our menu for the week.
I whipped up the batter using vegan butter and a vegan egg replacer (flax + chia + water).
A large motivator behind me getting excited about this recipe was in using Paul's Grandmother's doughnut cutter. Uh oh. My cookie cutter cabinet looks like this:
So I fudged together some cutters without removing all of that shit up there.
And fried them up in my trusty cast iron dutch oven.
And shook them in some apple pie spiced sugar...
...and then nom nom nom.....
Apple Cider Doughnuts
2 cups apple cider
1 cup peeled, grated apple
1 1/2 Tbsp. apple cider vinegar
1/2 tsp vanilla
4 Tbsp vegan butter
1/2 cup sugar
1 vegan egg
3 1/4 cups unbleached white flour
1 Tbsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
Oil for frying
Combine apples, cider, vanilla, and vinegar in a saucepan and simmer until reduced to about 1/2 cup. Cool. (you could also use a jar of apple butter here, instead of simmering actual apples)
Beat vegan butter and sugar until light and fluffy. Add vegan egg.
Continue to mix by adding 1/3 dry ingredients followed by 1/2 apple mixture, alternating and ending with flour.
Turn onto well floured board. Pat or roll into 1/2" thin rectangle. Cut into doughnut shapes.
Heat 2" of oil in a dutch oven to 350 degrees. Fry doughnuts in batches for 45 seconds, flip, and fry another 45 seconds. Drain.
Shake still warm doughnuts in a sugar mixture (1 c. sugar, 1/2 tsp each cinnamon, nutmeg, ginger and cloves). Devour.