These Apple Cider Doughnuts are the perfect treat during this time of year. A couple of weeks ago I went to an apple orchard and we filled up 3 bags of apples, a mix of Granny Smith and Golden Delicious. I bought honey, some jams, apple cider and Apple Cider Doughnuts. The doughnuts were so good that I decided to make my own at home using the apple cider I purchased at the farm.
These doughnuts turned out so good that there is no way you can only eat one. They are perfect with a cup of coffee or just a glass of cold milk. The doughnuts are dipped in a glaze made with apple cider and confectioners’ sugar, then a sprinkle of cinnamon sugar over the top.
When frying them make sure not to walk away because these doughnuts cook pretty quick.
When the dough is done make sure to let it sit in the refrigerator for at least 2 hours. The dough is very sticky and letting it sit will make it easier to handle.
2 red apples, such as Cortland or McIntosh
1-1/2 cups apple cider
3-1/2 all purpose flour, plus more for dusting
4 tsp baking powder
1/4 tsp baking soda
1-1/2 tsp ground cinnamon
1 tsp salt
1/4 tsp freshly grated nutmeg
2/3 cups granulated sugar
3 tbsp vegetable shortening
1 large egg, plus 1 egg yolk
1/4 cup buttermilk
1 tsp vanilla extract
vegetable oil, for frying
1 cup apple cider
1/4 confectioners’ sugar
Cinnamon Sugar Topping
1 cup granulated sugar
2 tsp cinnamon
Core and coarsely chop the apples (do not peel). Combine with apple cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.
Whisk the flour, baking powder, baking soda, cinnamon, salt and nutmeg in a medium bowl.
Beat granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.
Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
To make the glaze simmer cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners’ sugar until smooth and glossy, then set aside.
For the sugar topping mix granulated sugar and cinnamon in a shallow bowl; set aside for the topping.
Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.
Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.
Source: Food Network
Yield: 12-16 Doughnuts