Apple Cider Doughnuts
Submitted by lpotter
Old-fashioned cake doughnuts infused with reduced apple cider and warm spices. Pat the dough to half-inch thickness, cut and fry until golden, then dip in cider glaze while warm.
YIELD
24 servingsPREP
20 minCOOK
25 minREADY
1 hrsThese doughnuts taste like fall in New England. The secret is reducing fresh apple cider down to a quarter cup, concentrating all that apple flavor into something almost syrupy before mixing it into the dough.
The dough is soft and tender, enriched with buttermilk and just enough shortening to fry up light. You’ll pat it out gently on a floured board, cut your rings, then fry them in 375°F oil until they puff up golden brown.
While they’re still warm, dip each one into a simple cider glaze that sets into a sweet shell.
Frying Tips
- Boil cider until reduced to exactly ¼ cup for intense flavor
- Pat dough gently to ½ inch thick, don’t roll too thin
- Maintain oil temperature at 375°F for even cooking
- Fry only a few at a time to avoid crowding
- Dip in glaze while doughnuts are still warm for best coverage
Ingredients
Directions
Boil apple cider in small saucepan until it is reduced to ¼ cup, 8 to 10 minutes; cool.
Beat sugar with shortening until smooth.
Add eggs and mix well, then add buttermilk and reduced cider.
Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl.
Add to liquid ingredients; mix just enough to combine.
Transfer dough to lightly floured board and pat to ½-inch thickness.
Cut with 2½- to 3-inch doughnut cutter; reserve doughnut holes and reroll and cut scraps.
Add enough oil or shortening to fill a deep pan 3 inches, heat to 375℉ (190℃).
Fry several doughnuts at a time, turning once or twice, until browned and cooked through, about 4 minutes.
Make about 2 dozens.
Remove to paper towels with slotted spoon.
For glaze, mix confectiners’ sugar and cider.
Dip doughnuts while warm; serve warm.
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