Tuesday, April 12, 2022

Seven Minute Apple Doughnuts for #Passover by author @CleoCoyle



Easter Sunday is coming up this week along with Good Friday, which also marks the start of Passover. Like so many cultural celebrations around the world, the foods eaten (and not eaten) during this holiday help define, explain, and celebrate it. 

The Seder, for example, a dinner eaten on the first night of the eight-day event, includes specific foods in the telling of the Exodus story. Nice post about "The Seder Plate" here.

One of the most important and ubiquitous foods of Passover is matzo (aka matza or matzah), basically an unleavened cracker. While it's part of the ritual of this holiday, it's also a wonderful ingredient for cooking, and I've used it in today's recipe. 



Cleo Coyle writes two
bestselling mystery
 series with her husband.
To learn more, click here.

A RECIPE NOTE FROM CLEO

This Passover recipe will give you an amazingly delicious hot pastry that tastes like a cross between a hot apple pie and an apple croissant.

For this recipe, I used Matzo Cake Meal, not to be confused with Matzo Meal. See the difference in my photo below.

Also note that raw flour will not give you the same amazing results so do not sub it. Cake Meal is an already-baked product made from finely ground matzos, and that's what you need for this recipe.

Whether you are celebrating Easter, Passover, or simply the joys of spring, may your table be blessed!

~ Cleo




Matzo Cake Meal vs. Matzo Meal

**Thanks to Canadian Jewish News 
for publishing my foodie photo!** 



Matzo Cake Meal is much finer than Matzo Meal, more like flour than breadcrumbs. Matzo Cake Meal is what you want for this recipe.




To download this recipe in a
free PDF that you can print,
save, or share, click here.

Click here for the free PDF.



Seven Minute Apple "Doughnuts"
for Passover by author Cleo Coyle

Serves 1 or 2 people

(double or triple for a larger group)


Ingredients:

1 Granny Smith apple, peeled, cored and sliced into thin rings (about 1/8-inch in thickness)

1 large egg

1/2 cup water (or plain, unflavored seltzer)

2 teaspoons of a neutral-tasting oil (vegetable, canola, etc...)

1/8 teaspoon kosher salt (or generous pinch of table salt)

1/3 cup (matzo) Passover Cake Meal (do not substitute flour*)
        + a little extra Cake Meal for Step 4

Oil for frying (use a neutral-tasting oil)**


**How Much Oil? As you'll see in my photos below, I use a skillet with 1-1/2 to 2 inches of oil, enough to float and flip the doughnuts. But if you have a deep fryer, feel free to use that instead.

*As mentioned above, note that raw flour will not give you the same amazing results. "Cake Meal" is not raw. It is an already-baked product made from finely ground matzos, and that's what you need for this recipe. 


Directions:

(1) Peel and core apple. For best results, I suggest a tart, firm apple like a Granny Smith. A sweeter apple will taste cloying. A mushy apple may not stand up to the high heat of frying.



(2) Cut into rings of about 1/8-inch in thickness. You'll get about 8 rings out of an average Granny Smith apple.


(3) Make Batter: Crack the egg into a mixing bowl. Add water, oil, and salt. Whisk well. Add the (matzo) Cake Meal and whisk very well, until you have a smooth batter. Now judge the thickness. The batter should be somewhat thick, but thin enough to pour—like a pancake or cake batter. See my photo. 



Be sure to get the thickness right...


Too thick? If the batter is too thick (like frosting), you’ll need to thin it out. Add 1 tablespoon of water and whisk again until smooth. (Continue adding small amounts of water until you get the consistency you need.) On the other hand…

Too thin? If the batter becomes too thin, add a bit more Cake Meal, and whisk well until smooth.

Sitting batter will thicken over time: As the Cake Meal sits in the liquid, it will absorb the liquid, expand, and thicken the batter. If you are not frying right away or if the batter sits for some time between batches, be prepared to whisk in a little more water to thin out the mixture again.

(4) IMPORTANT - Lightly coat apple rings with the (matzo) Cake Meal. This step is often missing from similar recipes, but it's important to prevent the batter from sliding off the slippery surface of the apple ring. Place a few extra tablespoons of dry Cake Meal into a bowl. Drop in apple rings and lightly coat both sides (as shown).



If you don't coat the apples with the powdery Cake Meal, the batter will have nothing to cling to and slide off the apple ring...


(5) Coat the apple ring with batter. Drop apple ring in batter and coat well. Hold the ring through the hole and allow excess batter to drip off. Then bring it to the pan of hot oil and gently lay it into the pan.



(6) Foolproof Frying...

Is the oil hot enough? Sprinkle a bit of dry Cake Meal into the pan. If the Cake Meal sizzles and dances, it's hot enough. If the Cake Meal sinks to the bottom, the oil is too cold.

Fry apple rings until golden brown, flipping the pastry halfway through the cooking process. You should see the oil bubbling up around the doughnut. If the oil is not bubbling, it's too cold. 

Do not crowd the pan. If you try to fry too many apple rings at one time, you will rapidly bring down the temperature of the oil, and you may need to adjust the temperature back up again to see those all-important bubbles.



If your oil is not bubbling around the frying apple doughnut (as shown above) it is not hot enough. (Click on my photo to enlarge.)


(7) Drain, cool a bit, and sprinkle with cinnamon sugar. Drain doughnuts on paper towels for a minute or so. You want to cool off the finished doughnut a bit before sprinkling with sugar or the sugar will melt. 

Make cinnamon sugar by mixing ½ cup white, granulated sugar with 1 teaspoon ground cinnamon. Sprinkle liberally on the warm doughnuts and...eat with Pesach joy!








Eat (and read) with joy!


New York Times bestselling author
of The Coffeehouse Mysteries and
Haunted Bookshop Mysteries



Cleo (Alice) with her husband Marc

Visit Cleo's online coffeehouse here.
And follow her at these links...




Our NEW
Coffeehouse Mystery
Now on Sale!


Learn More or Buy at:

Amazon

Bookshop.org

Barnes & Noble

+ Many More Pre-Order Links


Cleo Coyle’s Honey Roasted
is not only a coffee lover's mystery. 
It's a culinary mystery with a tempting 
menu of delicious recipes!


Click here or on the image (above)
for Cleo Coyle's Free Recipe Guide
to HONEY ROASTED




🔎


Don't miss Cleo's new
Haunted Bookshop
Mystery

"Terrific Series"

--Criminal Element



"Utterly Charming" 

--Mystery Scene



Amazon * B&N 

Indiebound * BAM 

More Buy Links







 

Cleo's Free UPDATED!
Checklist of Haunted Bookshop 

Mysteries in Order



The Haunted Bookshop Mysteries are
bestselling 
works of amateur sleuth fiction 
featuring an earnest young widow who runs a
quaint Rhode Island bookshop and the ghost
of a hardboiled PI who haunts her.
Click the image above for Cleo's
free Checklist of Books in Order.




Now in Paperback!


5 Best of Year Lists




Amazon  B&N  *  Indiebound 

+ More buy links



Free Recipe Guide
(click the image below)

👇

Click here or on the image above
for Cleo Coyle's Free Recipe Guide
to Brewed Awakening



The Coffeehouse Mysteries are bestselling works
of amateur sleuth fiction set in a landmark 
Greenwich Village coffeehouse, and each of the 
18 titles includes the added bonus of recipes.  




Get a free Title Checklist of
Cleo Coyle's Books in Order
Click here 
or on the image below.


👇


Cleo is now working on her 
next book and 
Newsletter!


Don't miss her book news, 
bonus recipes, and fun 

prize package giveaways!

TO SIGN UP...