[dramatic music]
[fun mysterious music]
- I had been wanting to create
the ultimate cider doughnut recipe
for BA for a while,
and this I think is it.
It's packed full of apple flavor,
and I'm gonna show you how to make it.
So, let's go boil some cider.
- [Cameraman] Why are
we boiling cider down?
- Because, one thing I did not understand
about cider doughnuts, 'cause I looked at
a lot of recipes when
I was researching this,
and there wasn't a lot of cider in it,
and a lot of the recipes just didn't seem
like they had a lot of apple flavor.
And so, what I really tried
to do with this recipe,
is really concentrate a lot of
apple flavor into the recipe.
So, I'm gonna start out with
three cups of apple cider.
You wanna put this in a large skillet,
along with two cinnamon sticks.
And we're just gonna bring this to a boil.
And we're gonna reduce
this down into a syrup.
We're gonna really, really
concentrate the flavors,
it's almost gonna become
like a really thick syrupy,
honey, jammy situation.
We can't possibly add this
much liquid into the batter,
or else it would actually
be more like a cake
than a doughnut.
So by concentrating it, by
getting rid of all of the water
and the moisture that's
in the apple cider,
we're just gonna concentrate
all of the sweetness,
we're gonna caramelize some of the sugar,
we're adding the cinnamon
sticks to really bring out
those like warm fall spices that I love.
And it's just gonna make
a really great doughnut.
I think probably the easiest
way to shop for apple cider,
I mean you know, you can
go into the juice section
of your grocery store and
you'll see the apple juice,
and like all of the clear apple beverages.
If it's clear than that
means it's been processed,
and all of the flavor
has been taken out of it.
What you want to do is
shop for apple cider
that's refrigerated, if it's refrigerated
that means it's perishable
and it probably looks
like this kind of cloudy.
But that just means that
there's a lot of apple flavor
in there, and it also probably means
that it was fairly recently pressed.
So they're just taking all the apples
and they're like you
know pressing them down,
they're extracting all of that juices.
And all of this stuff
that's making it cloudy
is going to add more flavor,
and that's what you really want.
So this is gonna take
about 30 minutes to reduce,
but we have a swap.
Well good, so we don't need
to swap a pan now, right?
- [Cameraman] Nope, let's
just move to this one.
- Yeah great, so.
Okay so, what's gonna end up happening is,
you know as the apple cider reduces,
it's gonna get some shmuggy stuff
around the edges of the pan.
But it's going to get into
this very thick jelly like
substance, it's really
really super delicious.
Actually, if you made this
and like put this on pancakes
or french toast, or swirled
it into some soft butter
and put it on a biscuit
or muffin, it's amazing!
This is basically like
a form of apple butter,
which we are actually going
to use in this doughnut
as well because I need
even more apple flavor.
So, might as well just take this over and.
Alright, so we're just gonna
get rid of the cinnamon sticks.
They've released all their flavor.
I wish you could smell
this because it's like,
it's got a really, really strong
cinnamon and apple flavor,
it's super delicious.
It's really hard to get
apple flavor in baked goods,
like if you've ever had
applesauce cake, or muffins.
It's a lot of times,
you know you compensate
for the lack of apple flavor
with a lot of the spices,
so they tend to be very spice forward.
And if you take it away,
it just reads as a really moist cake,
you don't really perceive
a lot of the apple flavor.
So now, we are going to
whisk all dry together.
I hear Brad.
Brad!
I just saw your--
- Superman Martinez!
- Yes, making doughnuts.
- It's not all [beep] hard.
- Yeah.
- What kind of doughnuts you making, bud?
- Cider doughnuts.
- What's that red bean paste?
[laughing]
- Yeah, red bean doughnuts.
- Mhm.
- No that's apple butter,
and reduced apple cider.
- Yum.
- Yeah yeah, you gonna
be around for a bit?
- Uh, what's a bit?
- Like half an hour?
- Negative.
- Alright.
[laughing]
- It's Friday afternoon bud,
I'm cutting it late as it is.
- I know, yeah I'm
surprised you're still here.
- I'm glad you were making donuts Rick,
if there was anyone I'd
want to make a doughnut,
It'd be Sugarman Martinez.
- Yeah, well I'm sad
you're not gonna be here.
- So is this old fashion?
- Yeah, yeah, this is old fashion.
- Cake doughnut.
- Yeah, I love cake doughnuts.
- When they're good and
they're fresh they're the best.
- Oh yeah, yeah.
- If I had to pick, I
love a yeasted doughnut
but like when a cake is optimal,
it's something special.
- Yeah, it's really awesome.
- Well, carry on the good work Rick!
- Thank you sir.
- You're welcome.
- All right, so that's
mixed, what am I doing now?
Alright now, I'm gonna mix
all of the wet ingredients,
so I've got the reduced cider,
this is the apple butter.
So good.
If you've never had apple butter,
you should definitely try it.
If you like applesauce, this
is like applesauce on steroids.
Got some vanilla, alright.
And you just wanna combine this,
the reduced cider is
pretty thick and syrupy
so you just wanna make sure
that you get it in there,
get everything combined
before it goes into the stand mixer.
And when it cools off, it's
gonna have like little clumps,
and that's totally fine.
Those are actually just
gonna melt into the batter.
Alright, now we're ready
for the stand mixer.
So, we're going to,
we are going to beat up
our butter.
I love Brad's laugh.
This is brown sugar, and granulated sugar,
and so we're gonna basically
going to treat this
as if were making a cake.
This is a cake doughnut.
So let's just start on low just to get
everything incorporated.
And so, like with any good cake,
you want to incorporate
some air into the butter.
You wanna combine the
butter and the sugar.
It'll start to melt a little bit.
I'm using brown sugar
because I like the flavor
it also helps with the moisture level.
For cake donuts in particular,
the reason why cake donuts are so good
when you get them at a good bakery
is because they have an
extruder that they can actually
create a very wet dough, and then just
drop it down into the hot fat.
When you're making them at home,
it's harder because obviously
most people don't have that.
And what makes a good
cake donut is a really,
really wet batter.
And so anytime that you
can add more moisture,
so in this case were using
the two forms of apple.
We're using the brown sugar,
which also has a lot more moisture.
That just helps with the
texture and also the flavor.
Alright, I'm going to
add the eggs one at a time.
It's gonna look a little bit broken
then it's gonna come back together.
I'm gonna scrape the sides,
this is really important
when you're baking cookies,
or cake, or doughnuts.
You wanna scrape the sides of the bowl.
Make sure that all the
butter gets incorporated.
Alright.
You can see that it's
coming back together now.
I'm going to add the second egg.
So this looks pretty good.
I'm gonna turn it off,
then I'm gonna add the dry
and the wet in three additions.
So, we are gonna do about a third of this,
I'm just going to kind of eyeball it.
And then, I like to pulse
whenever I'm using a stand mixer.
When I add the dry just
kind of pulse it like that,
just to make sure no flour
comes and flies out at you.
- [Cameraman] Rick, it's two additions.
- All right, gonna add the liquid.
And then, when that looks like it's almost
completely incorporated,
I'll add the dry again.
All right, we'll just go ahead
and put all of the flour in there now.
Alright.
[mixer buzzing]
All right, and then the last of the wet.
All right, that looks like it's mixed.
Great.
Alright so.
Now,
we're gonna transfer this to a
parchment lined baking sheet.
You can see it's like super, super wet.
And that's exactly what you want.
Now, the trick is whenever
you're making a wet doughnut
batter like this, you absolutely.
Shit I hate this.
- [Cameraman] Should we get some butter?
[laughing]
- What to lube up our mixer?
I like the way you think.
[laughing]
- [Cameraman] I guess that's
why they pay me the big bucks.
- Yeah.
- [Cameraman] I'm just kidding.
- Alright, just make sure
that everything is completely
incorporated in here
and there are no streaks
of butter or sugar at the bottom.
So the thing that you want to do
because this dough is so wet,
you wanna use a lot of flour
on this parchment paper.
So I usually put about
a third of a cup down.
Just sprinkle it down.
It's gonna wanna stick, if you don't put
this amount of flour in.
I know it seems like an
obscene amount of flour but,
this is a very wet dough.
Alright.
And then, just turn it
out make sure you get
all this delicious appley goodness.
Ugh, yum so good.
Alright.
And now we're going to pat this out.
We're gonna need a little bit more flour
to make sure that the dough
doesn't stick to our hands.
And then just pat it down.
You wanna go about 3/4 of an inch thick.
And when it fries, it's
going to puff up so,
make sure that you get it
pretty close to 3/4 of an inch.
If you're going to
error, error on the side
of making it a little bit thinner.
All right, that looks pretty good.
All right, and so now
what we're gonna do is
we're gonna let this rest.
It's going to be a lot
easier to cut and fry
if it's chilled.
The other thing that's gonna happen is,
the flavors are gonna come together.
And a really nice rest
time of about three hours
or up to overnight in the refrigerator
is gonna allow the flour to hydrate.
And what that's gonna do, it's just gonna
hold onto that moisture.
If you dropped this
into hot oil right now,
they'd basically just steam out,
and so the doughnuts would seem
a little bit dry and crumbly.
Giving it a nice rest time
of three hours to overnight,
it's gonna just keep all
the moisture in there.
It's gonna give you some
really beautiful craggy, edges
that are gonna ahold onto a
lot of that cinnamon sugar.
So, we're gonna wrap this
up and put it in the fridge.
Now, we're gonna mix the
cinnamon and sugar together.
So I've just got some ground cinnamon
and some granulated sugar.
You want 'em in a fairly,
you know like a medium
to large size bowl because we're gonna
toss the hot doughnuts in here.
You want 'em to have room to mix in
and get in all those little craggy bits.
And now, we're going to cut the doughnuts.
So this though has been
in the fridge overnight.
I actually think overnight is best,
so like whenever I make
this recipe I make the dough
the night before I'm gonna use it,
and then just let it sit, and
then cut and fry to order.
And I've got a 3 1/4 inch cutter.
It's important whenever you're cutting,
like whether it's a cookie, or a doughnut,
you wanna dip the cutter in flour,
just to make sure that
it' not gonna stick.
And then, what I usually
like to do is just go around,
give it a little twist,
make sure it's not sticking.
The dough is still pretty wet and sticky.
That's why it's important to make sure
that you flour after each cut.
And then just go around.
I usually just go all the way around,
make the cuts for the big guys.
And then go back and
punch out the holes.
And then definitely, we
will save those scraps
and then re-roll and punch out those.
And then just take a smaller cutter
and then just go in and
punch out the holes.
Do I keep them?
Oh my god Tommy, yes they're delicious!
Those are actually chef snacks, like
when I'm frying these up, like,
I'll fry up the doughnut holes first
to make sure that you know they're good,
and I'm not gonna feed my
guest subpar doughnuts.
So my oil is heated up,
I've punched out some holes
and some doughnuts, and now
I think it's time to fry.
Alright.
You want a decent amount of oil
because otherwise if you don't
have at least three inches
of oil in your pot, the doughnuts
could sink to the bottom
and potentially get burned.
So we're just going to go ahead
and carefully drop these in.
We're running a little
over 360 and that's fine
because we're dropping these
in and I'll throw in a couple
of doughnut holes just for funzies.
Adjust your temp as necessary.
But whenever you drop
anything cold into hot oil
you're gonna lose some heat.
They're gonna sink to the bottom
and they're gonna come
back up and you can see.
What's really fun about
these doughnuts is,
they get this really
beautiful craggy edge.
So what's happening is as the
batter heats up on the inside,
all that moisture starts getting released,
and the steam will open up cracks
on the top of each of the doughnuts.
And that's a classic old
fashion style cake doughnut.
If you glaze them, they're
gonna hold onto the glaze,
in this case we're gonna
dip them in cinnamon sugar.
So all these cinnamon sugar is gonna
get into those little craggy bits,
and it's gonna be
really, really delicious.
They are going to start to puff.
So, you know the dough itself is only
about 3/4 of an inch thick,
but we're probably running
about like an inch and a half now.
The hole is gonna kinda close up,
so they're gonna get this
really nice brown color.
And that's really what we're looking for.
I'll get a couple more ready.
And if your dough starts
to get a little too soft
you can always throw it
back in the refrigerator.
All right, these are looking good.
You can see how puffy they are now.
And see, those are those
beautiful craggy bits
that I was telling you about.
So that's the steam that's like
escaping from the doughnut.
It's super hot.
Look how beautiful those look, yeah.
Alright.
I'm gonna drop in the next batch.
Alright.
I love making doughnuts, ah.
Well really, I love eating
doughnuts let's be honest.
It's the best thing in the world.
And make sure you have a
thermometer in your oil,
this really needs to be around
the 350, 360 degree range.
And anytime I fry I have a thermometer,
and a lot of times I'll actually use
a digital thermometer with an alarm,
so it just cues me in when
it's dropping too high
or too low, and then you
just adjust the temp.
And don't be alarmed, like you can see
this one's opening up on
the sides and the bottom.
So these donuts were a little bit wetter.
I think there wasn't a lot of flour
where they were sitting
on the parchment paper,
and so they're kind of opening
up and that's totally fine,
'cause that's just more area
that's going to get sugared.
It needs a few more minutes.
But I think these
doughnut holes are ready.
Alright, that guy's done.
They're gonna be pretty soft
when you pull 'em out of the oil,
but they'll firm up a
little bit as they sit.
I love that look, this look right here
with all these little craggy bits,
I think it just beautiful.
Okay, time to sugar the doughnuts.
When I first made these
Brad was actually like
I want you to leave me
some plain without sugar.
I was like dude, who eats
an un-sugared doughnut?
Morocco's the same way, he's like
I don't really like the glaze.
I'm like no, doughnuts need to have
something on the outside,
or something on the inside,
glaze or cinnamon sugar.
Ah, look at that!
That is what it needs to look like.
It needs to be puffy, it needs
to be craggy, it's light.
Ah.
And fun little doughnut holes.
Alright.
Like who wouldn't want that?
Like if I walked into
somebody's house for brunch
and they were making these,
and that's what they were serving me,
I would be so incredibly happy.
I'm like so confused, I just want sugar.
Ah, this one is so beautiful to me.
I love those craggy bits,
and it's still warm.
Oh yes, look a that, oh my god.
That's gonna be so good!
Mm, it's so light and so moist.
Ah, I just love this.
Really good.
I know Ben wants some, I can see him.
- [Ben] I'll take one.
Thanks, you're the best.
- I think that the holes might actually
be the best way to go 'cause like,
there's more sugar surface area.
- [Ben] Mm, it's so crispy.
- It's really crispy.
Here Tommy, have some.
[laughing]
- [Cameraman] Tommy.
- [Woman] How can you not--
- You need to pass me like three of them.
- [Rick] I know, thank you.
