Fall's best start to the day are these easy Apple Cider Donuts. A staple at many autumn festivals, they're light, pillow-y and slightly spiced.
Course: Breakfast, brunch
Keyword: apple cider donut, donuts, doughnut
For the dough:
3 1/2cupsflourplus additional for the work surface
4tablespoons1/2 stick or 2 ounces butter, at room temperature
Vegetable oil or shorteningsee my explanation in the post for frying
For the glaze:
For the cinnamon sugar:
Reduce the apple cider to about 1/4 cup in a small sauce pan, approximately 30 minutes. Stir occasionally and let cool.
In a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
Beat the butter and granulated sugar until the mixture is smooth using an electric mixer.
Add the eggs, one at a time, and continue to beat until the eggs are mixed in thoroughly being sure to scrape down the sides of the bowl occasionally with a rubber spatula.
Reduce the speed to low and add the apple cider and buttermilk, mixing just until combined. Add the flour mixture and continue to mix until the dough comes together.
Generously sprinkle two baking sheets lined with parchment or wax paper with flour and place the dough on one of the baking sheets.
Sprinkle the top of the dough with flour and flatten with your hands until it is about 1/2 inch thick. You can use more flour if the dough is still sticky.
Transfer the dough to the freezer until it is firm, approximately 20 minutes. Remove from the freezer and cut out the doughnuts using a 3 1/2-inch round cutter and a 1-inch round cutter for the hole.
Place the doughnuts and holes onto the second baking sheet. "Freeze" the doughnuts for 20 to 30 minutes.
Add the entire container of shortening into a deep-sided pan (I used a large cast iron dutch oven.) . Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F*.
Line a plate with paper towels.
While the doughnut are in the freezer, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth.
Combine the cinnamon and sugar in a separate bowl and lighly whisk together. Set aside.
Carefully add a few doughnuts to the oil, be careful not to crowd the pan, and fry until golden brown, about 60 seconds. Flip the doughnuts over with a fork or tongs and fry until the other side is golden, 30 to 60 seconds.
Drain on paper towels for a few minutes after frying and dip the entire doughnut into the glaze or cinnamon sugar mixture.
Donuts will keep in an airtight container for up to 24 hours at room temperature but they are best served immediately while still warm.To enjoy the next day, heat for 10 seconds in the microwave before eating.