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Apple Fennel Doughnuts
Guests of the Main House have been enjoying Pastry Chef Jonathan Metcalf's Apple Fennel Doughnuts as a sweet treat this Fall. Now, Jonathan is sharing the recipe so you can make them at home!
Ingredients:
¾ cups whole milk
½ cups apple cider
1 ½ tsp active dry yeast
3 eggs
½ cups melted butter
⅔ cups sugar
½ teaspoon salt
⅓ cups Blackberry Farm Apple Butter
5 ½ cups all-purpose flour
1 ½ teaspoon fennel pollen
Warm milk and cider to around 90° F.
Add yeast to combine and set aside for 5 minutes.
In a stand mixer, mix the eggs, melted butter, sugar, salt and Apple Butter.
Once combined, add the yeast mixture to your egg mixture until combined.
Add flour and fennel pollen, and mix with a dough hook until the dough is forming a ball and coming off the side of the mixing bowl.
Transfer to an oiled bowl and allow the dough to rise at room temperature for 1 hour.
Roll the dough out onto well-floured table, and roll until ½ inch thick.
Cut with a 3” doughnut cutter.
Refrigerate doughnuts for 1 hour or overnight.
In a deep, heavy bottom pot or Dutch oven, bring oil to 325°F. Fry your doughnuts in oil, turning once until golden brown, about 7-9 minutes.