Apple Cider Sufganiyot with Salted Caramel Recipe

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 1/2 to 2 3/4 cups all-purpose flour, plus more for rolling out the dough
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1/8 teaspoon freshly grated nutmeg
• Vegetable oil, for coating the bowl
• 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
• 1/4 cup plus 1 teaspoon granulated sugar
• 3/4 cup apple cider
• 2 large egg yolks
• 1 tablespoon apple butter
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter, cut into 4 pieces and at room temperature
• 1 cup granulated sugar
• 1/4 cup water
• 1/4 teaspoon plus 1/8 teaspoon fine salt
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract
• 2 quarts vegetable oil
• 1/2 cup granulated sugar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Warm the apple cider to about 110°F (43°C). Whisk in the yeast and 1 teaspoon of the sugar, then let it stand 5 minutes until foamy.

2. Whisk the egg yolks, remaining 1/4 cup sugar, apple butter and 1 teaspoon vanilla into the yeast mixture. Stir in 2 1/2 cups flour, cinnamon, nutmeg and 1/2 teaspoon salt until a shaggy dough forms.

3. Knead 8 to 10 minutes, adding the butter one piece at a time and more flour (up to 2 3/4 cups total) only as needed, until smooth and slightly tacky.

4. Coat a bowl with vegetable oil, add the dough, turn to coat, cover and let rise in a warm spot for about 1 hour until doubled.

5. Roll the dough on a floured surface to 1/2 inch (1.25 cm) thick and cut 3-inch (7.5 cm) rounds. Place on a floured tray, cover and let rise 30 minutes.

6. For the salted caramel, cook 1 cup sugar and the 1/4 cup water in a saucepan over medium heat, without stirring, until deep amber, about 8 minutes. Off the heat, carefully whisk in the warm cream, 1/4 teaspoon salt and 1 teaspoon vanilla. Cool completely.

7. Heat the 2 quarts vegetable oil in a deep pot to 350°F (175°C). Fry the dough rounds in batches 1 to 2 minutes per side until golden, then drain on paper towels.

8. Mix the 1/2 cup sugar with 1/8 teaspoon salt. While the doughnuts are still warm, roll them in the sugar mixture. Once cool, pipe the salted caramel into each doughnut through the side.