Apple Cider Doughnuts

December 1, 2011

Doughnuts!  Fried cake!  Fried cake covered in cinnamon and sugar!  Do I need to say more?!

These apple cider doughnuts need no introduction, friends!  Just look at them!  From start to finish, they took no more than an hour.  And at the end, we were eating warm, cinnamony, fluffy, cakey doughnuts that seriously cannot be described.

So totally worth everything you think that is usually not worth it.  They will be devoured in seconds.

**Oops!  Sorry about the picture posted prematurely.  Let’s just say it was supposed to be more of an enticement for you to make these!

Apple Cider Doughnuts (slightly adapted from Desserts for Breakfast)

1/2 cup apple cider

1 3/4 cup flour

1 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. salt

2 tbsp. butter, softened

1/8 cup sugar

1/8 cup dark brown sugar

1 egg

1/4 cup buttermilk

oil for frying

For coating:

1/2 cup sugar

1 tbsp. ground cinnamon

Over medium heat, simmer the apple cider until it has reduced to about 2 tbsp.  It will take about 10-15 minutes.  In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  In another bowl, with an electric mixer, beat together the sugars and butter until well combined.  Add the apple cider and buttermilk and mix.  Beat in the flour mixture until everything has been incorporated.  Dump the dough on a baking sheet lined with waxed paper, sprinkled with flour.  Sprinkle more flour on top of the dough.  Using another sheet of waxed paper on top, pat down the dough into a rectangle until it is 1/2 in thick.  Freeze for 20 minutes.

Take the dough out, and using either two biscuit cutters (for the larger circle and the doughnut hole), or a doughnut cutter, cut out as many doughnuts as possible, rerolling the scrape to cut more.  Lay the doughnut circles and doughnut holes on a waxed paper lined baking sheet and freeze for another 20 minutes.

Heat oil to 350 degrees.  Combine the sugar and cinnamon coating in a shallow pan.  Frying 2 at a time, fry each doughnuts for about 60 seconds on one side, and an additional 30 seconds on the other until it has turned a deep golden brown.  Place the doughnuts on a paper towel for 10 seconds and immediately place into the sugar and cinnamon coating.  Continue until all of the doughnuts have been fried and coated.


5 Responses to “Apple Cider Doughnuts”

  1. Claire Says:

    Oh my goodness I need to have one now!! They look amazing and super, super delicious!!

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