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Apple Cider Donuts

Virtual Cooking Class Presented by Laura Scheck

The humble jug of Apple Cider is the star of this class. We will recreate farm stand classic Apple Cider Donuts at home. You will also learn tips for simmering another fall classic: Hot Mulled Cider.

The link for this program will be emailed to those who register.

Registration is required. 

Due to the limited number of available spots, please cancel your reservation if you are no longer able to attend. 

Our donuts are baked, not fried, so you can eat twice as much. Both donuts and cider are perfect for curling up with a good book on a chilly afternoon or sharing with friends at a fall picnic or holiday gathering.

You will make:

• Cinnamon Sugar Dusted Baked Apple Cider Donuts
• Hot Mulled Cider

Although it is virtual, this class is hands on and paced for you to follow along. There is some prep required for this class (see below). The recipes will be emailed to those who register one week ahead of time.

CLASS PREPARATION

at least 30 minutes before the class:

• take out 2 eggs to get to room temperature
• take out all other ingredients and materials

WHAT YOU NEED:

• fresh apple cider, at least 6 cups
• 2 cups flour (I use a blend of 1½ cups all purpose flour and ½ cup whole wheat flour)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 4 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice, optional
• fine sea salt
• ¾ cup turbinado (or light brown, cane or granulated) sugar 
• ½ cup granulated sugar
• 2 large eggs
• ½ cup unsweetened applesauce 
• 2 tablespoons lemon juice
• 6 tablespoons oil
• 1 teaspoon vanilla extract
• 6 tablespoons unsalted butter, melted
• 1 small orange, mandarin or clementine
• 3-4 whole cloves
• 3 cinnamon sticks
• 2 whole star anise, optional but recommended

Materials and equipment:

• measuring cups
• measuring spoons
• donut pan, mini bundt pans, large bundt pan or muffin tins
• piping bag, optional
• whisk
• rubber spatula
• mixing bowls
• 2 small or medium saucepans
• pastry brush or silicone brush
• wire cooling rack

Laura Scheck is a graduate of the Natural Gourmet Institute in NYC and the founder of Teaching Table, a culinary education platform that inspires home cooks of all ages to cook with what they have. Laura has always had a passion for food, where it comes from and how to make it, but became most invested in plant-based foods when she started her neighborhood CSA (Community Supported Agriculture) with neighbors and developed a relationship with her farmers. Laura previously worked as a teacher and coach for educators, making her uniquely suited to share her passion for food in an educational way. She has taught at Natural Gourmet Institute, Mount Sinai Institute for Advanced Medicine, Brooklyn Brainery, Bronxville Adult School, and Cookspace.

At the conclusion of the program please feel free to take a brief online survey here:
https://www.projectoutcome.org/responses/71677

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