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Apple Cider Doughnuts

Photo Credit
Brent Hofacker/Shutterstock
The Editors
Yield
18 donuts (3-inch)
Category
Pies and Pastries
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Other
Preparation Method
Deep Fry
Sources
Favorite New England Recipes
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Many farmers with apple orchards make cider doughnuts and boiled cider in season! You can make your own Apple Cider Doughnuts with fresh apple cider—which adds flavor, makes the donuts more tender, and fills the kitchen with a fantastic scent.

Look for boiled cider (or pasteurized cider) at apple orchards, local cider mills, farmer’s markets, or local specialty grocery stores. If you can’t find it, boil your own cider by simmering 1-1/2 cups of fresh apple cider down to 1/3 cup in about 25 minutes. Or… for a special treat, make your own apple cider!

Ingredients
1 cup sugar
5 tablespoons unsalted butter, at room temperature
2 large eggs, at room temperature
3-1/2 cups all-purpose flour, plus extra for work surface
1-1/4 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 cup low-fat buttermilk
1/3 cup boiled apple cider
1 tablespoon vanilla extract
canola or safflower oil (for frying)
cinnamon sugar (1-1/2 cups sugar mixed with 3 tablespoons ground cinnamon) or confectioners' sugar
Instructions
  1. In a large bowl, using a hand-held or standing mixer fitted with a whisk attachment, beat sugar and butter for 4 to 6 minutes until the mixture is pale and fluffy. Add eggs, one at a time, beating a minute after each. In a medium-sized bowl, whisk flour, salt, baking powder, baking soda, cinnamon, and nutmeg; set aside.
  2. Pour buttermilk, boiled cider, and vanilla into butter mixture. Mix well, and don’t worry if the mixture looks a bit curdled; it will smooth itself out. Add flour mixture and combine gently just until fully moistened.
  3. Line two baking sheets with waxed paper or parchment paper and dust generously with flour. Turn dough out onto one baking sheet and pat gently into 3/4-inch thickness. 
  4. Sprinkle dough with additional flour, cover with plastic wrap, and place in the freezer for 10 minutes. 
  5. Remove dough from the freezer; use a lightly floured 3-inch doughnut cutter (or two concentric biscuit cutters) to cut out about 18 doughnuts with holes. (You may gather the scraps and roll again as needed, but you may need to chill the dough more.) 
  6. Place cut doughnuts on the other baking sheet as you go; then transfer to the freezer for 5 minutes.
  7. Line a plate with a few layers of paper towels and set it nearby. In a Dutch oven or large pot, heat 3 inches of oil to 370°F (test with an instant-read thermometer). 
  8. Drop 3 or 4 doughnuts into the oil, being careful not to crowd the pan. Cook until browned on one side, about 1 minute; then flip and cook until browned on the other side, about 1 minute longer.
  9. Repeat with the remaining dough (if you find that it’s getting too soft as you work your way through the batches, pop it into the freezer again for 10 minutes). When doughnuts are cool enough to handle but still warm, sprinkle with cinnamon sugar or confectioners’ sugar. Serve immediately.
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The Old Farmer's Almanac Editors

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Comments

Kathleen (not verified)

1 year 1 month ago

What does the asterisk (*) after the boiled apple cider mean?