BOOK & TOTE GIVEAWAY NEWS + 7 Minute Apple Doughnuts for #Passover from @CleoCoyle

From Cleo Coyle: This recipe produces an amazingly delicious hot pastry that tastes like a cross between a hot apple pie and an apple croissant. It's my own rendering of a popular Passover treat. 

But before we get started on making it...

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Now, for today's recipe...

Cleo Coyle writes two
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 series with her husband.
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☕ A Recipe Note from Cleo

The start of Passover is coming up this Saturday, and like so many cultural celebrations around the world, the foods eaten (and not eaten) during this holiday help define, explain, and celebrate it.

One of the most important foods of Passover is matzo (aka matza or matzah), basically an unleavened bread that looks and eats like a large, flat cracker. While matzo is part of the ritual of this holiday, it's also a wonderful ingredient to cook with, and I've used it in this delightful recipe. 

These quick and easy "doughnuts" made from matzo cake meal are absolutely delicious. As I mentioned above, they taste like a cross between a hot apple pie and an apple croissant, and they're a real treat to eat. 

Just keep these two notes in mind...

1 - This recipe uses Matzo Cake Meal. Matzo "Cake Meal" has a texture that is more like flour. It is much finer than "Matzo Meal," an ingredient that looks and tastes more like Panko or cracker crumbs. For a visual difference, scroll down to my photo, and...

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

May you eat it with joy,
and (if you're celebrating)
have a good Pesach!

~ Cleo

👇

Matzo Cake Meal vs. Matzo Meal

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

🍎 As mentioned above, Matzo Cake Meal is much finer than Matzo Meal, more like flour than breadcrumbs. Matzo Cake Meal is what you want for this recipe!

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🍎 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*)

        + plus a little extra Cake Meal for Step 4

Oil for frying (use a neutral-tasting oil)

*As mentioned above, note that raw flour will not give you the same amazing results, so please do not substitute it. "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 Mean into a bowl. Drop in apple rings and lightly coat both sides (as shown).

If you do not 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...

IMPORTANT - 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!

~ Cleo Coyle

New York Times bestselling author

of The Coffeehouse Mysteries and

Haunted Bookshop Mysteries

Cleo (Alice) with her husband Marc

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