Apple Cider Doughnuts As seen on Smitten Kitchen Bookmark recipe Print recipe Download recipe Share Rating 0 out of 5 stars (0) Ingredients 18 doughnuts 1 cup apple cider3 1/2 cups flour, plus additional for the work surface2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon ground cinnamon1/2 teaspoon salt1/8 teaspoon ground nutmeg4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature1 cup granulated sugar2 large eggs1/2 cup buttermilkVegetable oil or shortening for fryingGlaze (1 cup confectioners’ sugar + 2 tablespoons apple cider)Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon) Calories AmericanDessertsKid-FriendlyDairyEggsIntermediateFryingFallBudget-FriendlyGrainsSweetTraditionalFruitsSnacks ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool. Step 2 In a bowl, combine the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside. Step 3 Using an electric mixer on medium speed, beat the butter and granulated sugar until the mixture is smooth. Step 4 Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Scrape down the sides of the bowl occasionally. Step 5 Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Step 6 Add the flour mixture and continue to mix just until the dough comes together. Step 7 Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Step 8 Turn the dough onto one of the sheets and sprinkle the top with flour. Step 9 Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Step 10 Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Step 11 Using a 3-inch or 3 1/2-inch doughnut cutter, cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Step 12 Refrigerate the doughnuts for 20 to 30 minutes. Re-roll the scraps of dough, refrigerate them briefly, and cut additional doughnuts from the dough. Step 13 Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Heat over medium heat until the oil reaches 350°F. Step 14 While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until smooth; make the cinnamon sugar by mixing the two together. Step 15 Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Step 16 Drain on paper towels for a minute after the doughnuts are fried. Step 17 Dip the top of the warm doughnuts into the glaze or cinnamon sugar mixture and serve immediately. Chef’s notes Most apple cider doughnuts are a bummer because they don’t taste very apple-y. This recipe concentrates the apple cider to give it more presence.Despite the fact that these are cake doughnuts, they are less likely to get stale when made at home.A sweetened doughnut might not need any topping, but a cinnamon-sugar coating is suggested.Hearth dips theirs in an apple cider glaze and serves them with applesauce and barely-sweetened whipped cream.
