3¾ cup Bread flour
2 tsp Salt
2 tsp Instant yeast
½ cup Milk
¼ cup Apple brandy
1/3 cup + 1 Tbsp Sugar
1 cup unsalted butter, cut into ½ inch cubes
4 cups Vegetable oil, for frying
Salted caramel dipping sauce, for serving (see recipe)
Combine flour, salt, yeast, milk, apple brandy, eggs and sugar in a stand up mixer with the dough hook attachment. Mix on low speed until combined. Slowly add the cubed butter on low speed. Once combined, increase to medium speed and beat for 20 minutes. Place dough on a lightly floured surface, cover, and leave in a warm spot for 20 minutes, or until dough doubles in size. Roll dough to about ¼ inch thick and cut out circles using a 2-inch round cookie cutter, reserving the donut holes as well, and place on a baking sheet lined with parchment paper and dusted with flour. Lightly cover and leave in a warm spot for 20 minutes, or until doubled in size.
Meanwhile, heat vegetable oil to 350°F in a large pot.
When ready to fry, place donuts in the oil and cook for 2 minutes, or until golden brown, flipping halfway through. For the donut holes, flip every 15 seconds for 2 minutes, or until golden brown. Remove with a slotted spoon and place on a baking sheet lined with a paper towel.
Dip in salted caramel bourbon sauce and enjoy!
Salted Caramel Bourbon Dipping Sauce
1 cup Sugar
1/2 cup Cream
1/4 cup Unsalted butter
1/4 cup Bourbon
1/2 tsp Salt
In a small saucepan, add sugar and 1 Tbsp of water and mix until it’s like wet sand. Place over medium heat and cook until it's golden brown in color. Remove from heat and very carefully pour in cream. Return to the stove, and on low heat, warm until nicely combined. Remove from heat and whisk in the butter and bourbon. Season with salt and allow to cool.
Rewarm to serve
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