Apple Cider Doughnuts
These doughnuts are absolutely amazing!! I am a sucker for cake doughnuts, I can pass up a puffy Krispy Kreme, a filled doughnut, bear claw, or fritter. But when it comes to cake doughnuts-now that is a different story! I only buy doughnuts one time a year and only one package, otherwise-it could get dangerous. 😉 My favorite cake doughnuts are pumpkin and apple cider. These doughnuts had me jumping around the kitchen-they were out of this world. My husband was out of town this past weekend so I had no one else to share these amazing doughnuts with. I called him up just to tell him that he was missing the best doughnuts ever! I even called my mom to tell her about these doughnuts, don’t judge…they are that good! All day on Sunday I was trying to avoid eating the entire batch…I only had one, ok, maybe one and a doughnut hole, alright it was one and like three doughnut holes! This morning I brought these into work to share with my coworkers because I cannot trust myself around these things! Now thanks to these doughnuts I have had to change my Thanksgiving menu, I am adding these babies for Thanksgiving morning. These doughnuts are spiced with cinnamon, nutmeg, and apple cider. Serve these doughnuts warm dripping with apple cider glaze on a crisp fall morning with a warm mug of apple cider. Come on, you know you want one! 😉
Apple Cider Doughnuts
Yield: 18 doughnuts and doughnut holes
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
1/2 cup buttermilk
Vegetable oil for frying
For the Glaze:
1 cup confectioners' sugar
2-4 tablespoons apple cider
For the doughnuts: 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.
In the bowl of a stand mixer fitted with the paddle attachment, 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. 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 and sprinkle them generously with flour. Turn the dough onto 1 of the sheets and sprinkle the top of the dough 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. Transfer 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 3 inch biscuit cutter and a 1 inch biscuit cutter, cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Re-roll the scraps of dough and cut additional doughnuts from the dough. Refrigerate the doughnuts for 20 to 30 minutes.
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 ready a plate lined with several paper towels.
For the glaze: While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners' sugar and the cider until the mixture is smooth. Set aside.
To fry and assemble: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze and serve immediately.
Source: The Washington Post