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Angry Crisp Doughnut, in collaboration with The Doughnut Project


  • 550 g Bread Flour
  • 1 Cup (229 g) Angry Orchard Cider (warm to 100 degrees)
  • 1⁄2 Cup + 2 tsp Sugar
  • 4, ¾oz packets of active dry yeast or 85 g Fresh Yeast
  • ½ Cup Butter (cubed at room temperature)
  • 2 Large Eggs
  • 1 ½ tsp Salt
  • ¼ tsp baking powder
  • ½ tsp Nutmeg


To make the dough: Whisk 1 cup Angry Orchard, yeast, and 2 tsp of the sugar together in a mixer and set aside for 5 minutes. (Should be foamy when ready) In a medium bowl, whisk together remaining sugar, baking powder, nutmeg salt and bread flour. Set aside.

Add butter, egg to the foaming yeast mixture. Mix with the paddle attachment on low for 1 minute. Add a third of the dry mix and blend on low speed, repeat with the second third of the dry mix.

Switch to the dough hook and add remaining dry mix, mixing on low until no clumps are left, adding additional flour as necessary until the dough is dry enough to clean the bottom of the bowl. Increase speed to medium and knead for 5 to 7 minutes. The dough should be tacky, but smooth like bread dough.

Transfer dough to a sheet pan, sprinkle 1 tbsp flour and leave dough in center, dust lightly with flour, cover with dishtowel and set aside.

Create a proofing box in your oven. Bring a large kettle of water to a boil. Pour 8 cups of water in a large oven safe baking dish and set at the bottom of your oven.

Place dough in oven and let dough rise for 1 hour.

Transfer dough to counter top to roll to about 1⁄2 inch in thickness (about 10 inches square)

Use desired size doughnut cutter or biscuit cutter and cut out doughnuts placing on floured sheet pan.

Let rise in the oven for another 30-45 minutes or until doubled in size. (Using new boiling water).

With a candy thermometer and heavy bottom pot, heat 2” of canola oil to 375 degrees. Fry one doughnut to test, about 1 minute a side.

Use ladle to spoon out of oil and place on drying rack or plate with paper towel.

Wait until doughnuts are cool, but still warm to the touch to glaze... Enjoy.


  • 2500 grams 10x Sugar
  • 1 Bottle Crisp Angry Orchard
  • 1 tsp. Salt
  • 75 grams Corn Syrup


Combine all ingredients in small mixing bowl and whisk until smooth, scaping sides of the bowl occasionally.

Oat Crisp Streusel

  • 1 cup all purpose flour
  • 1 cup old fashioned oats
  • 1⁄4 cup brown sugar
  • 1⁄4 cup granulated sugar
  • 1 tsp. cinnamon
  • 1⁄4 tsp. all spice
  • 1⁄2 cup butter, cold, in small cubes 1⁄2 tsp. salt


Pre-heat oven 350 degrees

Combine dry ingredients in large bowl.

Add butter to dry ingredients and mix using a pastry cutter, until small clumps form.

Spread streusel mixture onto a sheetpan lined with parchment paper and cook for 25-30 minutes, tossing in between.

Allow to cool for 5 minutes before using.


  • 1 cup sugar
  • 1⁄2 cup water
  • 3⁄4 cup heavy cream
  • 1⁄4 tsp. salt
  • 2 tbs. butter


Combine sugar and water in small sauce pan on high heat. Cook until dark amber color.

Remove from heat and stir in heavy cream.

Stir in salt and butter.