Apple Cider Doughnuts

So I will admit, I was brought to this recipe by a joiner instinct. I’m usually not much of a joiner, preferring instead to be my own personal cruise director most of the time, but sometimes something that everybody else is doing just seems so wonderful, that I just have to try it out myself. Even if it is totally out of character.

Which brings us to apple cider doughnuts. Let me start out by saying–I don’t usually like doughnuts. When people bring doughnuts into the office, it makes me a little sad. The only doughnuts I actually enjoy are Migue’s Marvelous Minis at the Sunday Market, which I only like because they are so un-doughnut like–they’re light, fresh, and they melt in your mouth. So not the experience you get with most doughnuts, which tend to be dry, heavy, and a bit stale tasting. Honestly, I would just rather eat cake.

But when Deb over at Smitten Kitchen posted an apple cider doughnut recipe, people started going nuts in her comments section. I mean NUTS. There was all this talk about how apple cider doughnuts were the best doughnuts ever, how they brought back madeline-esq memories of childhood and apple picking and holidays. How people we’re going to use the recipe to make their own holiday traditions (i’m a total sucker for this type of stuff). I was intrigued.

And then suddenly, it seemed like there were apple cider doughnut recipes everywhere. On many of the blogs in my feed. In the newspaper. On TV. I think I even dreamed about apple cider doughnuts. It seemed there was only one thing to do. It was time to make the doughnuts. So I gathered the ingredients, found some usual suspects that would be willing to do doughnut sampling, and convinced myself that it would be okay to deep fry in the house.

Apple Cider Doughnuts
Adapted from the Washington Post via Smitten Kitchen

So about me only liking Migue’s doughnuts? Well, scratch that, because I officially like these ones too. These doughnuts are lightly cidery, moist and cakey, with crispy outsides and a wonderful crumb. Everything I like about cake, in doughnut form! Perhaps the secret to really excellent doughnuts is freshness, because I thought these were phenomenal the first 8 hours or so after they were made, but not so good the next day. I did most of mine with just a dusting of powdered sugar, and only a few with the cider glaze, but if I did these again I would glaze them all, because we were all over the moon for the glazed ones.

A few technical notes–I used skim milk with vinegar in place of the buttermilk (as always) and my doughnuts turned out just fine. Don’t skip reducing the cider, because it’s really what gives the doughnuts their cidery taste–the reduced cider is like apple cider syrup–so good. And finally, don’t be turned off if you don’t have a doughnut cutter. I just used a biscuit cutter and–wait for it–the shield from my cherry pitter! Any combination of a roughly three inch cutter and a one inch cutter will work–so be creative! And the frying is not as scary as you think–it was actually pretty quick and painless for me. I don’t even have a candy thermometer (and my ill advised attempt to use a meat thermometer TOTALLY DID NOT work) but it still turned out okay.

Ingredients:

• 1 cup apple cider
• 3 1/2 cups flour, plus additional for the work surface
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 4 tablespoons butter, at room temperature
• 1 cup granulated sugar
• 2 eggs
• 1/2 cup buttermilk (low-fat or nonfat work fine)
• Vegetable oil for frying

For the glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons apple cider

Directions:

For the doughnuts: 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.

Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, 1 at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

Line 2 baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto 1 of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch doughnut cutter, cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)

Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several thicknesses of paper towels.

For the glaze: While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth. Set aside.

To fry and assemble: 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. Drain on paper towels after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze and serve immediately.

Let me just say again, I don’t really like doughnuts, but I LOVED these. So do yourself a favor, and make these while the excellent fall cider is still at the farm stands. It’s okay as long as you just do it once a year. Or for special occasions. Not that I’m trying to justify more doughnuts in my future or anything.

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