Indulge your taste buds with a delightful twist on a classic treat: Cider Yeast Doughnuts Filled with Cinnamon Caramel! Imagine sinking your teeth into a warm, fluffy doughnut that bursts with the rich flavors of cinnamon and caramel, all brought together by the comforting essence of apple cider. Perfect for breakfast, dessert, or a sweet afternoon snack, these doughnuts are sure to become your new favorite obsession. Ready to impress your friends and family with your baking skills? Follow along as we guide you through this mouthwatering recipe that will have everyone begging for seconds!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 doughnuts
Ingredients
- 2 cups apple cider
- 1/4 cup sugar
- 1/2 tsp salt
- 1 package active dry yeast
- 3 cups all-purpose flour
- 2 eggs
- 1/4 cup unsalted butter, melted
- 1 cup cinnamon caramel sauce
- Oil for frying
Instructions
- Warm the apple cider in a saucepan to approximately 110°F (43°C), ensuring it's not too hot to kill the yeast.
- In a large mixing bowl, dissolve the active dry yeast in the warm apple cider. Add sugar and let sit for 5-7 minutes until the mixture becomes frothy and activated.
- Combine flour and salt in a separate bowl. Gradually add melted butter and eggs to the yeast mixture, stirring until a soft dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
- After rising, punch down the dough and roll out on a floured surface to approximately 1/2 inch thickness.
- Use a round doughnut cutter or two different-sized circular cutters to cut out doughnut shapes. Let cut doughnuts rest for 15-20 minutes to rise again.
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully fry doughnuts in batches, 2-3 minutes per side until golden brown.
- Remove doughnuts and drain on paper towels to remove excess oil. Let cool slightly.
- Using a piping bag with a long tip, inject each doughnut with cinnamon caramel sauce, filling until slightly expanded.
- Optional: Dust doughnuts with powdered sugar or roll in granulated sugar while still warm.
- Serve immediately and enjoy the warm, sweet doughnuts with their rich cinnamon caramel filling.
Tips
- Temperature Matters: Make sure the apple cider is warmed to about 110°F (43°C) before adding the yeast. Too hot, and you’ll kill the yeast; too cold, and it won’t activate properly.
- Knead for Success: Don’t skip the kneading step! Kneading the dough for 8-10 minutes is crucial for developing gluten, which gives your doughnuts that perfect fluffy texture.
- Rise and Shine: Allow the dough to rise in a warm place, free from drafts. A cozy oven (turned off) or a sunny spot on the counter works wonders for getting that dough to double in size.
- Perfect Frying: Maintain the oil temperature at 350°F (175°C) for even cooking. Use a thermometer to keep track, and fry only a few doughnuts at a time to avoid lowering the oil temperature too much.
- Fill with Care: When injecting the cinnamon caramel sauce, use a piping bag with a long tip for precision. Fill each doughnut until it feels slightly expanded, but be careful not to overfill!
- Serving Suggestions: For an extra touch of sweetness, dust the warm doughnuts with powdered sugar or roll them in granulated sugar right after frying. They’re best enjoyed fresh, so serve them immediately for maximum flavor!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
