First: Pour 1/2 tablespoon lemon juice in a measuring cup. Add milk to the 1/2 cup line. Let sit for 15 minutes. Stir.
Next take 1 1/2 cups of apple cider and boil it on high heat until it has reduced to 1/2 cup. Let it cool to the temperature of your hot tap water.
Then pour 1/2 cup of the hot apple cider into a large mixing bowl. Sprinkle 1 Tablespoon of yeast on top of the water. Sprinkle 1/8 cup flour on top of yeast. Lightly mix and let sit 5-10 minutes, it will start to get foamy.
Add the milk and the following ingredients to the yeast and cider mixture.
3 Tablespoons melted butter, cooled slightly
3 Tablespoons sugar
1/4 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups flour (I used a bit of whole wheat flour, too)
Stir to make a soft dough. Add more flour if needed to make it stiff enough to knead.
Knead for 5 to 10 minutes until smooth and elastic. Knead in more flour if it is sticky. You will end up using about 2 1/2 to 3 cups total.
Roll out to about 1/2” thick. Cut out with donut cutter. (I used a biscuit cutter and an apple corer for the centers)
Place on baking sheet, cover with thin towel and set aside in a warm place to rise for about 30-45 minutes. (I turn my oven to the lowest temp for about 5-10 minutes while kneading and then turn it off)
before rising
(I also used the scraps)
Carefully place donuts, a few at a time, into the hot oil. Cook until golden brown and then flip to cook the other side. Watch them carefully! They cook kind of quickly and turn dark. I think it is due to the cider in them.
Place on a paper-towel lined plate to drain.
Then toss in sugar mixed with a bit of cinnamon, nutmeg and cloves.
You can also make a glaze from sifted confectioners sugar and apple cider. Pour over while donuts are still hot.
