I would like to start by saying that this is one of the yummiest things I have made to date. Seriously- it was worth all the pain. I promise. I saw the Apple Cider Doughnut recipe back in December on The SoHo and have been wanting to make them every weekend since. They made me think of the one and only thing that I think Starbucks had right and then discontinued, (probably for my good since I was eating way to many of them), an apple doughnut. Every time I go into a Starbucks, I look for them and get disappointed with only the sight of an apple fritter. NOT the same thing. These apple doughnuts being made from scratch are so much better. So. Much. Better.
|Enjoy with some mulled cider!|
|See, it’s not so bad|
Apple Cider Doughnuts
For the doughnuts:
- 1 cup apple cider
- 3 1/2 cups flour, plus additional for the work surface
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 4 tablespoons butter, at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup buttermilk
- Canola oil for frying
For the glaze:
- 1 1/2 cup confectioners’ sugar
- 3 tablespoons apple cider
- 1 cup sugar
- 2 tablespoons cinnamon
- In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes.
- Set aside to cool. Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
- Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth.
- Add the eggs, 1 at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally.
- Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined.
- Add the flour mixture and continue to mix just until the dough comes together.
- Line 2 baking sheets with parchment or wax paper and sprinkle them generously with flour.
- Turn the dough onto 1 of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Place the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer.
- Using a 3-inch doughnut cutter, (or your glasses), cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)
- While the dough is in the fridge mix up the glaze and sugar mixture. Make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth. Set aside. For cinnamon-sugar mixture, combine cinnamon and sugar in small bowl. Set aside.
- Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have a plate lined with several paper towels ready.
- Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry first side until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. (They will be very brown, I was concerned they were over done, but the one I pulled out earlier, they were a little doughy.)
- Drain on paper towels after the doughnuts are fried.
- Dip the top of the warm doughnuts into the glaze or cinnamon-sugar and serve immediately.
- Follow steps 12 to 14 for the doughnut holes as well.