Apple Cider Doughnuts
Making the pumpkin spice doughnuts was fun and they turned out really well so I decided to try a recipe I found for apple cider doughnuts. One of the first stands visible at the farmers market, always front and center is also one of my favorites, apples, apple cider and doughnuts and it’s a favorite of mine and IMHO it epitomizes Fall. The recipe is from Bon Appetit and sounded really wonderful. The cake doughnuts contain homemade apple butter and apple cider syrup, at my last trip to the farmers market I bought a jar of apple butter which eliminated one step but I did make the cider syrup, it’s a bit of a slow process but fills your house with the most wonderful aroma of apples and cinnamon. I love apples so much I decided to devote the next several blog posts to recipes using apples. This is the first in the apple installment and it’s a great way to kick off all things apples.
This is a really really good recipe, the doughnuts are the perfect texture and crumb, love how they get a bit craggy when frying, gives them character. The flavor is out of this world delicious. Highly recommend you give this a try if you want to make doughnuts. They are the perfect dunking donut if you know what I mean, it always makes me laugh thinking of the Seinfeld episode where they were all wondering if Joe DiMaggio dunks when they were in Dinky Donut, so funny.
I am bringing these bad boys to Fiesta Friday #195 this week, you must check out all the Halloween goodies, amazing. The co hosts this week are Monika @ Everyday Healthy Recipes and Sandhya @ Indfused
That was 3 cups of cider
Apple Cider Syrup
3 cups apple cider
2-3 cinnamon sticks
Boil on medium high heat in large wide pot (makes the process quicker). The cider will reduce to a thick syrup and the yield will be about 1/3 cup. It takes approximately 30 minutes. Make sure you watch it because it can burn and removing the burnt cider is a challenge, (burned my first batch).
1/2 cup apple butter
1/2 cup buttermilk
2 tsp vanilla extract
1 tbs + 2 tsp baking powder
1 tsp kosher salt
1/4 tsp baking soda
1/4 tsp nutmeg
1 tbs + 1 tsp cinnamon divided
3 1/2 cup all purpose flour
6 tbs unsalted butter softened and at room temperature
1/4 cup packed light brown sugar
2 large eggs
1 1/4 cup granulated sugar (divided)
Vegetable oil for frying
Whisk together the apple butter, apple cider syrup, buttermilk, vanilla and set aside. Whisk flour, baking powder, baking soda, salt, nutmeg and 1 tsp cinnamon. Set aside. Using an electric mixer on medium high speed cream the butter, brown sugar, 1/4 cup granulated sugar until light and fluffy (takes about 4 minutes) Add the eggs one at a time beating between each addition. Reduce mixer to low and add the dry ingredients in 2 additions, alternating with the cider mixture. Make sure you start with the dry, add half the cider mixture, then the other half of dry ingredients and ending with cider mixture. The dough will be soft and sticky.
Line a baking sheet with parchment paper. Spread about 1/3 cup of flour on the sheet. Put the dough on the parchment and sprinkle with a little flour. With your hands gently pat the dough spreading it on the lined sheet pan, you want the dough to be about 1/2 inch thick. Cover with plastic wrap and refrigerate for 3 hours or longer.
When dough is sufficiently chilled, start heating your oil, pour about 3 inches of oil in a pot and heat to 350 degree’s using a deep fry thermometer. While oil is heating cut out your doughnuts using a 3 inch round biscuit cutter and to make the hole in the center a 1 or 1/2 inch. Place cut doughnuts on a floured piece of parchment and drop them carefully in the hot oil. Fry 2 or 3 at a time letting them get nicely browned on both sides. After the doughnuts are done fry the holes.
Mix 1 cup sugar and 1 tbs cinnamon in a bowl and roll the warm doughnuts in the sugar mixture and place on cooling rack.