I’ve made doughnuts before in many different varieties. With crisco, bacon fat, regular butter or a mix of butter and crisco. I’ve made different glazes and different shapes. I’ve even made doughnuts with almond milk! But seeing as I’ve never made apple cider doughnuts and it’s getting nice and cool in NYC, I decided why not? I based the recipe off Food 52, which has some really great recipes, by the way. These apple cider doughnuts are perfect for a fall snack. Especially if you haven’t had time to check out some apple orchards to go apple picking.
I don’t know why, but I find making doughnuts pretty nice. It’s just a little time consuming, but totally worth it. A lot of the time is some down time, you have to the let dough rest a bit, but once you get frying, you’ll be done in no time. I don’t think there’s anything better than a doughnut fresh out of the oil.
Also fun fact that I learned through this recipe, you can substitute all purpose flour for cake flour. For every cup of all purpose flour, subtract 2 tablespoons of AP flour and replace with 2 tablespoons of corn starch. This mixture of corn starch and all purpose flour will be the equivalent of one cup of cake flour. Gotta love these substitutions right?
These will definitely brighten up the workplace and they make a perfect snack for any time of the day.
So let’s get started!
Ingredients:-1 cup of apple cider -2 1/2 cups of AP flour -6 tbsp. corn starch -1 tsp baking powder -1 tsp salt -1/2 tsp pumpkin spice -1/3 cup granulated sugar -2 tbsp unsalted butter -1 egg -1 egg yolk -1/3 cup buttermilk (or 1/3 cup regular milk with 1/2 tsp of apple cider vinegar) -Canola oil for frying -Raw sugar and cinnamon for topping
- Pour the apple cider in a sauce pan and reduce until there’s only about 1/3 cup of apple cider left. Remove from the heat and let it cool.
- Mix together the flour, cornstarch, salt, pumpkin spice and baking powder. Set aside.
- In a medium sized bowl, mix together the butter and sugar until it reaches a grainy, wet sand like consistency. Add in the egg and egg yolk and mix to combine. It should turn thick and pale yellow.
- Mix the reduced apple cider and buttermilk together.
- Add in the flour mixture and the buttermilk mixture alternating in three different batches Mix to combine. The dough will be a tad sticky, like cookie dough. Once the dough has come together, cover in plastic wrap and place in the fridge for two hours or overnight.
- On a heavily floured surface, roll the chilled dough out in a layer about 1/2 inch thick. Using a doughnut cutter or a circle cookie cutter and a smaller circle cookie cutter/piping tip to cut out doughnuts. Be sure to flour the dough after cutting them out. They tend to get sticky if they are kept at room temperature for too long. If this happens, pop them in the freezer for ten minutes or so.
- Meanwhile in a dutch oven, heat about 2 to 3 inches of oil until it reaches 360ºF. Add in the doughnuts, be careful not to crowd the pan, and cook for at least a minute on each side. Once one side browns, flip and cook for another 1 more minute.
- While the doughnuts fry, mix together about 1/2 cup of raw sugar with 2 teaspoons of ground cinnamon.
- As soon as the doughnuts fry up golden brown, remove from the oil and let drain for a few seconds. Then place in the bowl of cinnamon sugar and thoroughly cover the doughnuts.
- Once all the doughnuts are fried, fry the doughnut holes.
Hugs and puppies!