Cider Donut

Cider Donut


3 1/2 Cups Flourish Flour

2 cups apple cider

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

8 tablespoons (1 stick) cold unsalted butter

1/2 cup cold milk


      1. Make the dough: Pour 2 cups apple cider into a small saucepan and bring to a boil over medium-high heat. Boil until reduced by half (to 1 cup), 10 to 12 minutes. Err           on the side of over-reducing (you can always add a little bit extra apple cider to the reduced amount). Transfer the cider reduction to a heatproof measuring cup           and cool completely, about 30 minutes.

      2. Place 3 cups all-purpose flour, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2           teaspoon baking soda, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.

      3. Grate 8 tablespoons cold unsalted butter on the large holes of a box grater. Add the grated butter to the flour mixture and use your fingers to incorporate the           butter until it is about the texture of small pebbles. Make a well in the center of mixture. Add the 1 cup reduced cider and 1/2 cup cold milk to the well and use a              wide spatula to mix the dough together.

  1. Shape the dough: Sprinkle a work surface with a few tablespoons of flour. Place the dough on the flour. Pat the dough into an even layer about 1-inch thick, and sprinkle with more flour. Fold the dough onto itself and pat it down until 1-inch thick. Fold and pat again, repeating about 6 times, until the dough is slightly springy. Pat the dough into a rough 9x13-inch rectangle about 1/2-inch thick.
  2. Cut donuts out of the dough with a floured donut cutter (or a 3-inch and 1-inch round cutter). You should get about 8 donuts out of the first round of cutting. Transfer the donuts to a baking sheet. Gather the scraps, pat the dough down again, and repeat cutting until you have about 18 donuts. Refrigerate the donuts while you preheat the air fryer to 375ºF for about 10 minutes. Meanwhile, prepare the coating.
  3. Melt the remaining 8 tablespoons of butter and place in a medium bowl. Place 1 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl and whisk together with a fork.
  4. Depending on the size of your air fryer, air fry in batches of 3 to 4 at a time, flipping them halfway through, 12 minutes per batch. Transfer the donuts to a wire rack and load the air fryer with the next batch. Meanwhile, dip the fried donuts first in the butter, and then the cinnamon sugar. Place back on the wire rack. Serve the donuts warm or at room temperature with warm cider for dipping.

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.