18 three-inch balls
For the doughnuts
2 teaspoons active dry yeast
3 cup whole milk, at room temperature
- Turkey’s president, Putin hurl insults after plane downed
- Teen, one of 14 siblings, finally gets to be a kid
- Seattle sushi fans, rejoice: Shiro's new place is open
- UW fires women’s crew coach Bob Ernst
- 2015 Apple Cup might be the start of something big for UW Huskies, WSU Cougars
Most Read Stories
2 tablespoons honey
3 cups flour
1¼ teaspoons kosher salt
½ teaspoon ground cardamom (optional)
4 large eggs, at room temperature
4 tablespoons (½ stick) unsalted butter, soft yet still cold, cut into 1-inch pieces
2 quarts peanut or vegetable oil, for frying, plus more for the work bowl
For the glaze
¾ cup confectioners’ sugar
2 tablespoons fresh apple cider, or more as needed
1. For the doughnuts: Whisk together the yeast, milk, honey and 1 cup of the flour in the bowl of a stand mixer. Cover and let rest at room temperature for 20 minutes.
2. Add the remaining flour, then the salt and cardamom, if using; beat on low speed until well incorporated. Add the eggs one at a time, beating on medium speed until thoroughly blended.
3. Switch to a dough-hook attachment. Knead on medium speed for five minutes, stopping to scrape down the bowl as needed. Add the butter a few pieces at a time, making sure they are well incorporated before the next addition.
4. Grease the inside of a large mixing bowl with a little oil.
5. Transfer the dough to the bowl, turning the dough over so its surface is coated with oil. Cover loosely with plastic wrap and allow to rise at room temperature for about two hours or until doubled in volume.
6. Punch down the dough to deflate it, then turn the dough over in the bowl. Cover with plastic wrap and allow to rise at room temperature for 30 minutes.
7. Meanwhile, make the glaze: Whisk together the sugar and cider in a medium bowl until completely smooth, adding cider as needed for a pourable consistency. Cover and keep at room temperature.
8. Heat the oil in a deep pot over medium-high heat to 350 degrees. Lightly flour a work surface. Line a baking sheet with a few layers of paper towels, then seat a wire cooling rack on top.
9. Roll out the dough to a thickness of ½ to ¾ inch. Use the cutter to cut out rounds; scraps can be rerolled. The total yield should be about 18.
10. Working in batches of three or four at a time, carefully lower the rounds into the hot oil. Fry until golden on the bottom, about a minute, then use chopsticks to turn the doughnuts over. Fry until evenly golden all over. Use a slotted spoon to transfer them to the rack to drain.
11. Immediately spoon just enough glaze over each doughnut to coat the top; the glaze will slowly coat the sides. Serve right away.
Nutritional information per doughnut: 170 calories, 4 g protein, 22 g carbohydrates, 8 g fat, 3 g saturated fat, 55 mg cholesterol, 150 mg sodium, 0 g dietary fiber, 6 g sugar
Adapted by The Washington Post from Bonnie Moore at Willowsford in Loudoun County, Va.